Huma’s Afghani Kabuli Pulao

Huma’s Afghani Kabuli Pulao with Lamb Shanks, Carrots, and Raisins: a luxury delicacy which is so beautiful, colorful and heart pleasing ✨💕👩‍🍳

Ingredients:-

- 3 cups basmati rice or sela rice - I took sela (golden rice) rice soaked in water for 3 hrs
- 3 medium lamb shanks
- 1 onion sliced
- 1 cup raisins
- 2 carrots, julienned
- 1/2 cup cooking oil or as needed
- 2 teaspoon cumin seeds
- 2 teaspoon green cardamom pods
- 1 teaspoon cinnamon or 2 sticks
- 1 teaspoon black pepper

-1 tablespoon lamb roast masala (any brand of your choice) make sure it is not red color masala!
-1/4 teaspoon garam masala
- Salt to taste
- Water
-1 full orange squeezed














Instructions:-
1. Rinse the rice until the water runs clear. Soak the rice in water for 3 hours, then drain and set aside.
2. In a large pot, heat the cooking oil over medium heat. Add the sliced onions and cook until they are golden brown.
3. Add the lamb shanks to the pot and brown them on all sides.
4. Add enough water to cover the lamb shanks, along with cumin seeds, cardamom pods, cinnamon, black pepper, and salt. Add one squeezed orange into it for that heavenly flavor ✨👩‍🍳Cover the pot and let the lamb simmer until it is tender. Approx 2-3 hrs in regular pot or 20 min in pressure cooker on medium to low heat. It should be well cooked but should not leave the bone !
5. Remove the lamb shanks from the pot and set aside. Strain the broth (Yakhni) and reserve it for later use.
6. In a separate pot, heat some oil and add the cooked lamb shanks . Sauté until they are slightly roast from both sides and turn slightly golden.
7. In the same pot, heat some more oil and sauté the carrots along with 2 teaspoon of sugar. Approx 7 min. Set aside!
8. In the same pot add the raisins until they pop up a little and set aside.
9. Now add the soaked and drained rice to the pot of broth (Yakhni) and cook until 75% done. The water quantity should be 1 inch above the rice level only as it’s already pre-soaked. Too much water will spoil your Pulao so be careful 👩‍🍳
10. Once the rice is 75% cooked, place the lamb shanks on top of the rice mixture and place carrots and raisins too.
11. Cover the pot and cook over very low heat (dum it) for 15 min until the flavors have melded together. Open and turn upside down to mix in the flavors.
12. Dish out the Afghani Kabuli Pulao hot, garnished with additional raisins and carrots to make it look extra scrumptious.
13. Enjoy your delicious Afghani dish! ✨👩‍🍳💕