Saffron Rice with Braised Lamb — Kabuli Pulao
Around 28% fewer calories and significantly lower fat, lean leg of lamb replacing bone-in shanks and oil reduced throughout, with the authentic saffron-scented rice, sweet carrot and raisin topping, and slow-braised lamb tenderness of the classic Afghan national dish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wash and soak 250g basmati rice 30 minutes, then drain. Cut 400g lean lamb into large pieces. Thinly slice 1 onion. Mince 2 garlic cloves. Cut 1 carrot into julienne. Toast 20g almonds and 20g pistachios separately; chop pistachios roughly. Steep a pinch of saffron in 1 tbsp warm water. Measure all spices.
Sear
Heat 0.5 tsp oil in a medium heavy pot over medium-high heat. Brown lamb in batches 3–4 minutes per batch until golden, then set aside. Over medium heat, cook onion 10 minutes until deeply golden. Add garlic, cook 1 minute until fragrant.
Bloom
Add cumin, cardamom, cinnamon, black pepper, and turmeric to the onion. Stir constantly for 1 minute until spices release their aroma and coat the base.
Braise
Return lamb to the pot, pour in 350ml stock, bring to a simmer. Cover tightly and braise over low heat 60–70 minutes until lamb is very tender. Remove lamb, reserve the braising stock.
Saute
In a separate pan over medium heat, sauté julienned carrot with 0.5 tsp coconut sugar for 4–5 minutes until lightly caramelised. Add 40g raisins, stir 1 minute. While carrot cooks, boil reserved stock, add drained rice and saffron water, stir once, cover and cook over low heat 16–18 minutes until rice is fluffy.
Build
Gently fold half the carrot-raisin mixture through the cooked rice until just combined. Arrange lamb pieces on top of the rice, scatter remaining carrots, raisins, almonds, and pistachios over the surface.
Plate
Transfer the pulao to a serving platter, ensuring lamb and rice layers are visible. Serve immediately while warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.