Quick Kabuli Pulao

• •1.5 cup Basmati rice (rinsed well)
• •1 lb Ground lamb or beef
• •1 piece Onion (medium, finely chopped)
• •2 piece Carrots (medium, julienned or shredded)
• •0.5 cup Raisins
• •2 tbsp Vegetable oil or ghee
• •1 tsp Cumin seeds
• •4 piece Green cardamom pods (lightly crushed)
• •1 tsp Garam Masala
• •1.5 tsp Salt (or to taste)
• •0.5 tsp Black pepper (freshly ground)
• •2.5 cup Chicken or vegetable broth
• •1 tbsp Sugar

Instructions

1. 1

   Rinse the Basmati rice thoroughly under cold water until the water runs clear. Set aside to drain.

2. 2

   Heat 1 tablespoon of oil or ghee in a large pot or Dutch oven over medium-high heat. Add the ground lamb or beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat and set the meat aside.

3. 3

   In the same pot, add the remaining 1 tablespoon of oil. Add the julienned carrots and sugar. Sauté over medium heat for 5-7 minutes until the carrots soften and begin to caramelize. Stir in the raisins and cook for another minute. Remove about half of the carrot and raisin mixture and set aside for garnish.

4. 4

   To the pot with the remaining carrots and raisins, add the chopped onion, cumin seeds, and crushed cardamom pods. Sauté for 3-4 minutes until the onion is translucent and fragrant.

5. 5

   Stir in the browned ground meat, rinsed rice, Garam Masala, salt, and black pepper. Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to low, cover tightly, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.

6. 6

   Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork. Transfer the pulao to a serving platter and garnish with the reserved caramelized carrots and raisins.

Chef's Tips

• 💡Soaking Basmati rice for 20-30 minutes before cooking can lead to longer, fluffier grains. Just adjust the cooking liquid slightly if doing so (reduce by about 1/4 cup).
• 💡For an extra layer of flavor, a pinch of saffron threads soaked in a tablespoon of warm milk can be drizzled over the rice before covering to simmer.
• 💡If you prefer a vegetarian version, omit the ground meat and increase the amount of vegetables, or add chickpeas for protein.