Learn how to make the traditional Afghani rice and meat dish, Kabuli Palau. Rice cooked in a meat broth and topped with caramelized carrots and raisins.
Prep Time20 minutesmins
Cook Time1 hourhr35 minutesmins
Total Time1 hourhr55 minutesmins
Course: Main Course
Cuisine: Afghani, Central Asian
Servings: 3people
Author: Famidha Ashraf
Equipment
1 Pressure cooker
1 Pot
INGREDIENTS
For Almonds, Carrots and Raisins Toppings
3 to 4tablespoonscooking oil
¼cupalmondsblanched, peeled and sliced
2largecarrotchopped into thin batons
⅓cupblack raisins
1tablespoonsugar
For Broth
1tablespooncooking oil if required
2medium-sized red onionsdiced finely
500gramsmutton or lambwith bone
1teaspooncumin powder
¾teaspooncardamom powder
1teaspoonblack pepper powder
1cupwater
salt to taste
To Par-boil the Rice
1¼cupbasmati ricerinsed and soaked for 10 mins
5cupswater
1green cardamom
2cloves
1inchcinnamon stick
salt to taste
INSTRUCTIONS
Prepare the Almonds, Carrots and Raisins
Heat oil in a pressure cooker or pot in which you would want to cook the meat.
3 to 4 tablespoons cooking oil
Fry the sliced almonds until golden brown and remove using a slotted spoon and keep them aside.
¼ cup almonds
Add the carrot batons and sauté until wilted and darkens in colour. Stir in the raisins and saute until they are all plumped up. You may sprinkle sugar to caramelize them. Remove the carrot and raisins with the slotted spoon and keep them aside
2 large carrot, ⅓ cup black raisins, 1 tablespoon sugar
Prepare the Meat Broth
Add more cooking oil if required and fry the onions until almost browned.
1 tablespoon cooking oil, 2 medium-sized red onions
Add the meat pieces and sear them until browned.
500 grams mutton or lamb
Add the spices and salt and cook until all the moisture is released and almost dried.
1 teaspoon cumin powder, ¾ teaspoon cardamom powder, 1 teaspoon black pepper powder, salt to taste
Add a cup of water and pressure cook for 15 to 20 mins on low to medium flame or until the meat is cooked through.
1 cup water
Use a slotted spoon and remove the cooked meat pieces and keep them aside.
Keep the broth with all the onions aside for later use.
Prepare the Afghani Rice
Take the deep pot in which you plan to assemble the rice and add a lot of water, whole spices and salt.
5 cups water, 1 green cardamom, 2 cloves, 1 inch cinnamon stick, salt to taste
Keep the flame on high and bring the water to a full boil.
Add the drained rice carefully and continue on a high flame to bring back the water to a full boil.
1¼ cup basmati rice
Stir and boil until the rice is half cooked or doubled in size. (approx 2 to 3 mins)
Drain the rice into a colander and put the parboiled rice back into the pot.
Reduce the flame to the lowest and slide a flat pan (heat diffuser) under the pot.
Carefully fold in the meat broth using a rubber spatula so that all of the rice is coated.
Place the meat pieces on one side and add the carrot raisins on another side.
Cover the pot with foil or a clean cloth and then cover with the pot lid. Cook for 20 to 25 minutes.
Serve
Open the pot and remove the meat pieces and the carrot raisins mix and keep them aside separately.
Add the rice to a serving plate and top with the meat and more rice.
Garnish with the prepared carrots and raisins and fried almonds.
Serve this delicious Afghani Pulao with yoghurt and salad.
Notes
You can increase the rice up to 2 cups for the same amount of meat.