Authentic Afghan Pulao

Ingredients

• 4 lbs lamb shoulder or shanks
• 1 large onion, quartered
• 2 bay leaves
• 1 cinnamon stick
• 2 tsp cumin seed
• 8 cardamom pods
• 2 tsp black peppercorns
• 8 cups water
• 2 tbsp salt (to flavor broth)
• 3 cups aged basmati, soaked
• 2 tbsp ghee
• 2 cups shredded carrots
• 1 tbsp sugar
• 1/2-1 cup raisins (depending on preference)
• 2 tbsp ghee (for layers)
• 1/2 of your rice
• 1/2 tsp cardamom (for layers)
• 1/4 tsp cumin (for layers)
• 1/4 tsp nutmeg (for layers)
• 1/4 tsp clove (for layers)
• 1 tsp burnt sugar (browning)

Instructions

1. Drop lamb into boiling water and remove foam and impurities.
2. Transfer clean meat to a pressure cooker or pot.
3. Add onion, bay leaves, cumin seed, cardamom, and black peppercorns.
4. Add fresh water and a healthy amount of salt.
5. Pressure cook on high for about 15 minutes or simmer in a pot for 1-2 hours.
6. Soak aged basmati rice in cold water for about 30 minutes.
7. In a pan, add ghee and shredded carrots, caramelize with sugar for a few minutes.
8. Add raisins to the caramelized carrots.
9. Remove meat and strain broth into a new pot.
10. Boil the broth and cook soaked rice for 6-7 minutes until almost cooked but firm.
11. Layer the dish starting with ghee, half of the rice, and sprinkle cardamom, nutmeg, clove, and cumin.
12. Drizzle burnt sugar and add a layer of roasted lamb.
13. Repeat the layering process, adding carrots and raisins on the final layer.
14. Ladle leftover stock over the top, seal, and cook on low for 30 minutes.
15. Flip onto a tray and top with extra meat, carrots, and raisins.