Qabili Palau is an Afghan dish, a variety of pilaf, consisting of steamed rice mixed with raisins, carrots, and lamb. It is one of the most popular dishes in Afghanistan and is considered the Afghan national dish. Qabili Palau translates to ‘Excellent/outstanding rice’ and not rice from Kabul, as some might think.
Qabuli is made by cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish may be made with lamb, chicken, or beef. Qabuli palaw is baked in the oven and may be topped with fried sliced carrots, raisins, orange peel strips, and chopped nuts like pistachios or almonds. The meat is covered by the rice or buried in the rice mixture.
Qabuli is popular in other countries, including Saudi Arabia, where it is also known as
- 2 cups Basmati Rice
- 2 cups Mutton Broth
- 2 tbsp Butter
- 1/5 cup Golden Raisins
- 1/5 cup Dried Apricots Diced
- 1 cup Grated Carrot
- 1 cup Shelled Pistachios
- 1 cup Cauliflower Chopped into florets and cooked
- 1 cup Peas
- 1 teaspoon Cumin
- 1 teaspoon Cinnamon
- 1/4 Cardamon
- 1 pound Stewing Mutton
- Stew the mutton ahead of time, preserving two cups of the broth, then refrigerate.
- Preheat oven to 350 degrees; grease a casserole dish.
- Saute nuts, carrots and cauliflower in 1 tbsp of butter, stirring often, until lightly cooked.
- Make the rice using the broth to substitute for 2 cups of the water required. When the rice is almost done, add the other ingredients, including the remaining tbsp of butter, except for the mutton pieces, and cook five more minutes.
- Add mutton and pour into large greased casserole or dutch oven and bake 10-15 minutes, covered. If rice is too dry add 1/4 cup water or mutton broth before baking.
- Serve with Afghan bread or pita bread and cucumber yogurt salad.
Recipe Credit :- Sheri Wetherell
Image Credit :- Wikipedia