qabili palau/how to make qabili Palau/how to make uyghur polo/ Uzbek/Afghan

Kabuli palaw or Qabuli pulao is a variety of pilaf made in Afghanistan, Tajikistan and parts of Central Asian countries. It consists of steamed rice mixed with raisins, carrots, and beef or lamb. There exist different variations depending on the region.


Ingredients for Qabili Palau

cooking oil
almonds
carrots
raisins
sugar
onions
mutton/lamb/chicken with bone
cumin powder
cardamom powder
black pepper powder
basmati rice
green cardamom
cloves
cinnamon stick
water
Salt to taste


How to prepare Qabili Palau?

2020 updates: I made two significant changes that gave a better result. The original version required caramelized sugar to be added to the broth that makes the rice brown. I skipped that to reduce calories and sweetness. Last time, I had cooked the rice in the broth directly, but this time I par-boiled the rice before adding the broth similar to my Kacchi biryani.


One of my aim in cooking is always to reduce dishes as I don't have help nor a dishwasher but you may cook the elements simultaneously to save time or do like me in just two pots with the same flavour!

I started in my pressure cooker with oil:
Fried the almonds- kept aside
Fried the carrots and then the raisins - kept aside
Browned the onions and meat along with spices
Pressure-cooked the meat with water
Removed the meat
In another Pot:
Par-boiled the rice to al dente.
Added the broth to the rice and topped with meat and carrot stuff
Covered and cooked on low until rice is done
Served warm with yoghurt and salad
I have to warn you, you will end up having a delightful afternoon siesta after enjoying a plate of Qabili Palau. We did. Thank God it was a weekend!