Kabuli Rice

STEPS OF COOKING

1. Heat 200ml/ 1 cups Cooking Oil/Melted Butter, stir-fry 200g/ 2 medium sliced onion until light golden.
2. Add 750g large meat portions (Chicken/Lamb), stir-fry for 2-3 minutes. Add Shan Kabuli Rice Mix, 4-5 tablespoons Raisins and stir.
3. Add ½ teacup orange juice and 3 cups of water. Bring to boil then reduce heat to low. Cover and cook (Chicken 30 minutes, lamb/mutton 45 minutes) until meat is tender.
4. Add 750 g (washed, soaked for 2+hours) drained rice and 3 cups of hot water and bring to boil. Cover tightly (with aluminum foil) and cook for exactly 15 minutes on medium heat.
5. Remove cover, fluff rice with a fork and cover. (Note: if the rice is not tender sprinkle ½ cup of hot water over it). Cover and cook on low heat for 10 minutes.
6. Separately: On high heat stir-fry 200g, sliced into thin matchstick size & shape carrots in 2-3. tablespoons butter for 2-3 minutes. Then add 2 tablespoons sugar. Stir-fry continuously for 1-2 minutes. Remove from heat and set aside.
7. Put the rice in dish and place the cooked meat over it. Add the fried carrots over the rice. Sprinkle pine nuts over your Kabuli Rice dish if you want.