Kabuli Pulao

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Ingredients (2 people aprox)
• 1 glass and half of basmati rice
• 2 carrots
• A handful of raisins
• Cumin seeds to taste
• Salt to taste
• 3 cardamom pods
• 2 teaspoons of sugar
• Oil (if possible sunflower oil)
• 1 red onion
• Half kilo of meat (preferably lamb or beef, but chicken also works)
• If we do the fast way: animal stock

• 1 head of garlic

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Procedure
1. Clean the rice twice in order to remove the starch and clean the meat too with water.
2. Pour the rice in a bowl with water and leave it for some hours (2 to 4 hours) to soak.
3. In a large pan with oil, add cumin seeds (they should toast) and the onions. Cook them until they start to caramelise (10 minutes aprox).
4. Add to the pan the meat and cook it for 20 to 30 minutes.
5. Add salt to taste.
6. Add 3-4 glasses of warm water and cook for 20 to 30 minutes.
7. Remove the meat from the pot.
8. Cut the carrots in thin strips.
9. In a pan with oil cook them until they are soft.
10. In the same pan add the raisins and cook for few minutes. Remove it from the pan.
11. In the same pan, add sugar and cardamom seeds with a bit of water (it should be like kind of caramel).
12. Boil the rice just with water and a bit of salt for 5 minutes.
13. In a big pot add the rice, the meat, the raisins, and the carrots.
14. Make some holds with a stick.
15. Add the stock and the caramel.

16. Place the head of garlic in the middle of the pot.
17. Cover the pot with foil paper and make some little holes.
18. Put it in the oven for about 20 to 30 minutes.

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Tips
• The first two steps are very important to get the right consistency of the rice.

• In case we don't have a lot of time, we can buy already done stock and avoid the steps 4 to 6. Just we will have to cook the meat with oil.

• Another way in case we don't have a lot of time and want to avoid the oven: We can put in our pot a cloth and cover it with the cap, it will create the effect of a steamer. Cook it at low temperature for 10 minutes aprox.