Authentic Afghan Pulao

Ingredients

• 4 lbs lamb shoulder or shanks
• 1 large onion, quartered
• 2 bay leaves
• 1 cinnamon stick
• 2 tsp cumin seed
• 8 cardamom pods
• 2 tsp black peppercorns
• 8 cups water
• 2 tbsp salt (to flavor broth)
• 3 cups aged basmati, soaked
• 2 tbsp ghee
• 2 cups shredded carrots
• 1 tbsp sugar
• 1/2-1 cup raisins (depending on preference)
• 2 tbsp ghee
• 1/2 of your rice
• 1/2 tsp cardamom
• 1/4 tsp cumin
• 1/4 tsp nutmeg
• 1/4 tsp clove
• 1 tsp burnt sugar (browning)

Steps

1. Cook lamb shoulder or shanks with onion, bay leaves, cinnamon stick, cumin seed, cardamom pods, black peppercorns, water, and salt.
2. Soak aged basmati rice.
3. Sauté shredded carrots with sugar.
4. Layer ghee, half of the rice, cardamom, cumin, nutmeg, clove, and burnt sugar.
5. Add lamb.
6. Repeat the layering process.
7. Top with carrots, raisins, and lamb to finish.