Afghani Pulao
Ingredients
- 4-5 pieces goat shank
- 6 cups rice wash and soaked for 4 hours
- 4 tbsp raisins
- 1 cup shredded carrots
- 2 tbsp cashews or almonds
- 2 tbsp sugar
- 4 medium sized sliced onions
- 20 garlic cloves
- 4 tbsp whole spices grind 4 peppercorns, 4 green cardamoms, 4 cloves, 3 cinnamon sticks, 4 black cardamoms
- salt to taste
- 3 tbsp tomato paste
Instructions
- Fry onions in a pan, add the crushed fresh garlic and the goat shank. Fry for at least 10 minutes and add garam masala and salt.
- Add 6 cups of water, cover, and let it cook on medium heat for 45 minutes.
- Once the meat is fully cooked separate the meat and the broth. Strain the broth and save the leftover onions.
- In the same pan add oil and 2 tbsp of butter, add the leftover onions, tomato paste and meat. Fry for 10 minutes and remove the meat.
- Add the broth and salt if needed. Add rice once the broth starts boiling.
- In the meantime add butter to a frying pan, add carrots, almonds, and raisins along with sugar. Caramelize on low heat for 2-3 minutes.
- Once the water has completely dried out from the rice, turn the heat to low and add meat and the caramelized carrots and nuts.
- Cover, let it steam for 20 minutes and mix once done.
