Kabuli Pulao

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes. Drain and set aside.

Cook the Meat

In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown. Add the minced garlic and cook for another minute.

Add the lamb or beef chunks, ground cumin, ground coriander, ground black pepper, cardamom pods, cloves, and cinnamon stick. Cook until the meat is browned on all sides.

Simmer the Meat

Pour in the beef or chicken broth, bring to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender. Remove the meat from the broth and set aside. Reserve the broth.

Cook the Carrots

In a separate skillet, heat a small amount of oil over medium heat. Add the julienned carrots and cook until they are slightly soft. Add the raisins, slivered almonds, and chopped pistachios. Cook for another 2-3 minutes, stirring frequently. Remove from heat and set aside.

Cook the Rice

In the large pot with the reserved broth, add the soaked and drained basmati rice. If necessary, add more water to ensure there is enough liquid to cook the rice (about 1 inch above the rice). Stir in the ground saffron (if using) and salt to taste. Bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Assemble the Kabuli Pulao

Gently fold the cooked meat and half of the carrot and nut mixture into the cooked rice. Transfer the rice mixture to a serving platter.

Garnish and Serve

Top the Kabuli Pulao with the remaining carrot and nut mixture. Garnish with freshly chopped cilantro.