2 tbsp salt
2 litres water
75 g white sugar
2 tsp garam masala
1.5 tsp freshly ground cardamom
1 kg sella basmati rice, soaked in cold water for 4 hr
250 g carrots, peeled and cut into batons
75 gm sultanas
75 gm mixed slivered almonds and pistachios, to garnish
200 ml vegetable oil
1 onion, chopped
800 g lamb leg or shoulder, on the bone, chopped into 6cm
pieces
garlic 1 tbsp in crushed form
Full Procedure For Afghan lamb pilaf recipes
Heat 50 ml of the oil in a substantial skillet over
medium–high warm and cook the onion for 6–8 minutes, or until resplendent.
Include the sheep, garlic and 1 tbsp of the salt and cook for 8–10 minutes, or
until sheep is generally seared on all sides. Include the water, lessen high
temperature to flat and cook, skimming surface sporadically, for 1 ½ hours, or
until sheep is delicate. Evacuate sheep from skillet and set aside. Hold the
stock.
Put 50% of the sugar in a smoking, dry pot over medium warm.
Cook, shaking skillet, for 5–6 minutes or until sugar has caramelised.
Painstakingly include 250 ml (1 container) of held stock, the remaining salt, 1
tsp of garam masala and a squeeze of cardamom. Carry to the bubble, then uproot
from high temperature and set aside.
Channel the drenched rice. Cook in an impressive pan of
bubbling water for 5 minutes, or until just about cooked. Channel and come back
to dish. Spill over the caramelised sugar mixture, include a squeeze of garam
masala and cardamom, and blend until rice is equally covered.
Heat 1 tbsp of the oil in a skillet over medium-high heat.
Include the carrot and remaining sugar and blend for 5 minutes, or until
daintily caramelised and lustrous. Include the sultanas and cook for an
additional 1 moment. Evacuate from the hotness and blend in an additional
squeeze of cardamom. Set aside.
Heat the remaining oil in a skillet until smoking. Pour oil
over the rice. Utilizing the close of an extensive spoon, make openings onto
every part of rice to permit it to steam equitably. Beat with spiced carrot and
held sheep. Front and seal dish with a tea towel, then a top. Put over high
warm and cook for 5 minutes, or until you catch a ticking sound. Lessen the
high temperature to flat and cook for a different 10 minutes. Uproot from the
high temperature and leave, secured, for 10 minutes.
Uproot sheep and spiced carrots, and blend rice well. To
serve, blanket base of a platter with a little rice, spoon over the sheep then
after that blanket with remaining rice. Best with spiced carrot, then diffuse
with almonds and pistachios.
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