Kabuli Pulao (kabuli pulaw)

Instructions

1. Rinse the rice in cold water until the water runs clear, then soak it for 30 minutes in salted water.
2. Brown the lamb pieces in the oil with the sliced onions until well coloured, then season with salt, pepper and cumin and cover with water. Simmer for 45 minutes until the meat is tender, and keep the broth.
3. Candy the carrot strips in the butter and sugar over low heat for 15 minutes, until tender and caramelised. Add the raisins and almonds for the last 2 minutes.
4. Bring 1 litre of salted water to the boil, drain the rice and cook it for 6 to 7 minutes until still firm at the centre. Drain it.
5. In a large heavy-based pan, lay a layer of rice, then a layer of rice drizzled with broth and cardamom. Repeat until used up, reserving a base of golden rice.
6. For the golden base, mix a ladleful of rice with the saffron and 3 spoonfuls of oil and spread it over the bottom of the pan before adding the rest of the rice.
7. Cover and cook over very low heat for 40 minutes. Turn the rice out onto a large platter, place the meat on top, then garnish with the candied carrots, raisins and almonds.