Afghan kabuli pulaw

Instructions

1. In a large pot, heat vegetable oil and fry the onions until golden brown.
2. Add minced garlic, cumin seeds, cardamom pods, cinnamon stick, and cloves. Stir for 1-2 minutes.
3. Add lamb cubes and cook until browned on all sides.
4. Stir in yogurt, salt, and black pepper. Cook for 5 minutes.
5. Add water, bring to a boil, then reduce heat and simmer until lamb is tender.
6. In a separate pan, add a little oil and sauté julienned carrots with sugar until caramelized.
7. Add raisins to the carrots and cook for another 2 minutes.
8. In the pot with lamb, layer the soaked rice over the meat mixture.
9. Top the rice with the carrot and raisin mixture.
10. Cover the pot and cook on low heat until the rice is fully cooked and fluffy.
11. Gently mix the layers before serving.

Prep

• Soak basmati rice in water for 30 minutes.