Rice > Afghan

Kabuli Palaw with Carrots Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 1 pound lamb or beef, cut into small pieces
- 2 cups sliced carrots
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 3 cups water

Special equipment needed:
- Large pot with lid
- Wooden spoon
- Cutting board
- Chef's knife

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain and set aside.
2. Heat the oil in a large pot over medium-high heat. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Add the meat and cook until browned on all sides, about 5 minutes.
5. Add the carrots, cumin, coriander, cardamom, cinnamon, salt, and black pepper. Stir to combine.
6. Add the rice to the pot and stir to combine.
7. Add the water and bring to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9. Fluff the rice with a fork and serve.


- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Medium-high heat for cooking the meat and vegetables
- Low heat for simmering the rice
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 60g
- Protein: 20g

Substitutions for ingredients:
- Chicken or tofu can be used instead of lamb or beef
- Other vegetables, such as peas or bell peppers, can be added or substituted for the carrots

Variations:
- Add raisins or almonds for a sweet and nutty flavor
- Use brown rice instead of white rice for a healthier option
- Add a dollop of yogurt on top for a creamy finish

Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice
- Use a fork to fluff the rice instead of a spoon to prevent clumping
- Let the rice sit for a few minutes after cooking to allow the flavors to meld together

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through

Presentation ideas:
- Serve in a large bowl or platter with the meat and vegetables arranged on top of the rice
- Garnish with fresh herbs, such as cilantro or parsley

Pairings:
- Serve with a side of cucumber and tomato salad for a refreshing contrast
- Pair with a glass of red wine or a cold beer

Suggested side dishes:
- Cucumber and tomato salad
- Naan bread
- Roasted vegetables

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir gently
- If the rice is too wet, remove the lid and let it cook for a few more minutes to allow the liquid to evaporate

Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking

Food history:
- Kabuli Palaw is a traditional Afghan dish that is often served at weddings and other special occasions

Flavor profiles:
- Savory, aromatic, and slightly sweet

Serving suggestions:
- Serve as a main dish for lunch or dinner

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Afghan

Taste: Savory, Tangy, Spicy, Sweet, Aromatic