Kabuli palaw

Kabuli palaw, also known as pulao or pilaf, is a beloved Uzbekistan dish with origins in Central Asia. It features tender pieces of lamb or chicken cooked with aromatic spices and carrots, then layered with fragrant rice and sautéed onions. This dish is typically garnished with raisins and almonds for added sweetness and crunch.

Recipe: Kabuli Palaw

Ingredients:

• 2 lbs (1 kg) boneless lamb or chicken, cut into bite-sized pieces
• 3 cups basmati rice
• 4 tablespoons vegetable oil or ghee
• 3 large onions, thinly sliced
• 1 cup raisins
• 1/2 cup almonds, slivered and lightly roasted
• 2 carrots, peeled and julienned
• 1 cinnamon stick
• 2 bay leaves
• 6 cloves garlic, minced
• 1 tablespoon ground ginger
• 1 teaspoon cumin seeds
• Salt to taste

For the Rice:

• 4 cups water
• 3 tablespoons vegetable oil or ghee
• A pinch of saffron (optional)
• A few strands of cardamom and cloves for garnish

Instructions:

1. Prepare the Meat:
   • In a large pot, heat 2 tablespoons of oil over medium-high heat.
   • Add the sliced onions and sauté until they turn golden brown.
   • Add the meat pieces, salt to taste, minced garlic, ground ginger, cumin seeds, cinnamon stick, bay leaves, and cook until the meat is well-seared and just cooked through.
2. Layer the Pot:
   • In a large pot or deep pan, heat 3 tablespoons of oil over medium heat.
   • Add a layer of rice to the bottom of the pot, spreading it evenly.
   • Top with sautéed onions and meat mixture.
   • Cover with another layer of rice, followed by carrots, raisins, and slivered almonds.
3. Cooking:
   • Pour water over all layers until they are just covered.
   • Bring to a boil, then reduce heat to low and cover the pot tightly with a lid.
   • Cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
4. Final Touches:
   • While the dish cooks, prepare the rice separately by bringing water to a boil, adding 3 tablespoons of oil, saffron (optional), cardamom, and cloves.
   • Cook according to package instructions until rice is fluffy.
5. Serve:
   • Fluff the rice with a fork and garnish with additional saffron threads if desired.
   • Serve Kabuli palaw hot with the cooked rice on top or alongside the meat layer in the pot for an authentic experience.

Enjoy this delicious Uzbek staple, perfect for family gatherings or special occasions!

Image model: MoxieFlux1DS

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