Kabuli Palo, Afghanistan

Kabuli Palo (or kabuli polao) is a traditional Afghan rice dish known for its rich flavors and aromatic spices. It is usually made with basmati rice, lamb or chicken, and a combination of sweet and savory ingredients such as raisins, carrots, and almonds. Here’s how to make this delicious dish:

Ingredients:

· 2 cups basmati rice

· 500 grams lamb or chicken (bone-in or boneless)

· 2 tablespoons olive oil or vegetable oil

· 1 large onion, thinly sliced

· 2 cloves garlic, minced

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· 1 cinnamon stick

· 4-5 whole cardamom pods

· 2-3 cloves

· 1 bay leaf

· 1/2 teaspoon ground turmeric

· 1/4 teaspoon ground black pepper

· Salt, to taste

· 4 cups water or chicken stock

· 1/4 cup sliced almonds

· 1/4 cup raisins

· 1-2 large carrots, chopped

· 1 tablespoon sugar (optional)

· 1 tablespoon rose water (optional, for fragrance)

Directions:

Prepare the rice:

· Wash the basmati rice thoroughly until the water runs clear. Soak the rice in water for about 30 minutes to an hour.

· Drain the rice and set aside.

· Cook the meat:

· In a large pot or pressure cooker, heat the oil or ghee over medium heat.

· Add the sliced onions and sauté until golden brown and caramelized (about 7-10 minutes).

· Add the minced garlic and sauté for another minute.

· Add the meat (lamb or chicken) to the pot and brown on all sides. For lamb, you may want to cook it for 10-15 minutes. For chicken, about 8-10 minutes.

· Add the cumin, coriander, cinnamon stick, cardamom pods, cloves, bay leaf, turmeric, black pepper, and salt. Stir well to coat the meat with the spices.

· Cook the rice:

· Add the water or chicken stock to the pot with the meat. If you are using a pressure cooker, cover and cook for about 20-30 minutes (for lamb) or 10-15 minutes (for chicken). If you are using a regular pot, bring to a boil, then reduce the heat to simmer and cook until the meat is tender and cooked through (about 45-60 minutes).

· Once the meat is cooked, remove it from the pot and set aside. If it is lamb, you can shred it or if you are using chicken, leave it in whole pieces.

· Bring the liquid back to a boil then add the drained rice. Stir to make sure the rice is submerged in the liquid. Cover tightly with a lid and reduce the heat to low. Let it cook for 15-20 minutes until the rice is fully cooked and puffed.

· Prepare the garnish:

· In a separate pan, heat a little oil or ghee. Add the slivered almonds and fry until golden. Remove and set aside.

· In the same pan, fry the chopped carrots in a little oil or butter and cook until soft and slightly caramelized. You can add a little sugar to sweeten it if you like.

· Finally, lightly toast the raisins in the same pan until they puff up.

· Assemble the Kabuli Plau:

· Fluff the cooked rice with a fork, and then carefully mix in the cooked meat.

· Sprinkle the fried carrots, raisins, and almonds over the rice.

· (Optional) For added flavor, you can sprinkle a little rose water over the rice.

Serve:

Serve the Kabuli Plau hot, with yogurt or salad.

Tips:

Meat options: While lamb is traditional, you can use chicken, beef, or even a mixture of meat and vegetables if you prefer a vegetarian

version.

Sweetness: Adjust the sweetness of the carrots by adding more or less sugar to your taste.