Alright, first things first. Thank you so very much for your incredible feedback, creative suggestions and support for my blog. Seeing all the appreciation and interest, I decided to expend my horizons for creative freedom and moved to a new and bigger cyber home… my new blogging website … Life Art and Bites! a permanent foothold for my blog!
Now you are most welcome here and I hope you like the look and feel of it and leave me your all important feedback!! It would be a good idea to update your bookmarks to the new address.
Next, I wanted to give you a super duper delicious idea for a weekend family dinner!! If you know the power of food… It is one of those scrumptious meals which brings the families together!
Sharing meals with your family and friends, whether it’s just over a simple dinner or a majestic celebration of food, it’s believed in many cultures to lead to a happier and healthier family life.
So here is my spin on an absolute Afghani classic – Kabuli Pulao!
It has never ever been the case that I made it for dinner and did not watch it completely disappear.
As it is the launch of my new website, I have made my first ever Recipe video for you, which was a challenge… I must say, but since you are part of my blogging journey, I will share it with you as it is…..hope my videos get better from here and I get the hang of making it.
Serves: 2-3 people || Prep. : — minutes || Cook: — minutes || Difficulty: Medium
- 500g Lamb meat (shanks or shoulder)
- 2 1/2 cups Basmati Rice
- 1 large Onion, diced
- 6 cloves Garlic, chopped
- 1 tbsp Garam Masala (incl, cloves, cinnamon, cardamom,ground peppercorns)
- ½ tsp Saffron
- 1 tbsp Cumin powder
- 2 Bay Leaves
- 1/2 cup Sugar
- 2 Carrots , julienned.
- 1 cup, Raisins
- 1 cup, Cashews
- 400g Chickpeas tin(drained,cooked)
- 4-5 tbsp Salt
- 1 tbsp Black Pepper
- Cooking oil – ½ cup
- Water – 7-8 cups
- Heat half of the oil in a heavy large skillet and fry Onions until golden brown
- Add Meat, 1.5 tbsp. Salt, Garam masala, 1/2 Cumin powder and Garlic
- When meat is tender, remove it from the remaining broth with a slotted spoon and fry in a very little oil until brown, set aside. taste the broth for salt and seasoning
- Stir and cook for couple of minutes
- Add 3 cups water and drained tin of Chickpeas and bring to a boil. Lower the heat, cover and simmer until Meat is tender (approx. 40 minutes)
- Add more water if required
- In a separate pan, sauté Raisins until swell up in 1/4 tbsp of oil
- Add cashews and fry further for a minute, remove from the pan and keep aside
- Add a little oil to the pan and sauté Carrots lightly, remove from the pan and set aside
- Add 1/2 tbsp. Oil, Saffron & Sugar and stir on a low heat for few seconds, add half a cup of water and cook until syrup is slightly thicken, keep aside
- Choose a pan that’s big enough to account for the expansion of the rice. A heavy-bottomed pot works well which helps to keep the rice from burning
- Boil 5-6 cups of water with 3 tbsp. Salt and Bay leaves
- Add rice and boil it for 5-8 minutes or until 65-70% cooked. Drain and bring it back to the pan for Pulao layers assembly.
- Topped the rice with Dry fruits, Meat and Carrots
- Sprinkle with 1/2 tbsp. Cumin powder, 1/2 tbsp. Pepper and Sugar syrup, pour over the broth and Chickpeas (should be 1 1/2 cups of broth or add more water to it)
- Important: Cover and cook on lowest heat
- cook for 10-15 minutes, or until the rice is completely soft
- Serve hot with your choice of salad.
Hope you like it and if you do, don’t forget to leave me a feedback here.