Kabuli Palaw with Beef
PORTIONS
2 generous portions
TIME
About 100 minutes
TYPE
Main dish
This was the heart of our large family dinner: fragrant rice, tender beef and caramelised carrots and raisins.
Ingredients
| 250 g | Basmati rice |
| 300 g | Beef, in pieces |
| 150 g | Carrots, thinly sliced |
| 50 g | Raisins |
| 1 medium | Onion |
| 2 cloves | Garlic |
| 30 ml | Neutral oil |
| 10 g | Sugar |
| ½ tsp each | Cumin, cardamom, coriander |
| 1 pinch | Cinnamon |
| 400 ml | Water or mild stock |
| To taste | Salt and pepper |
Method
- Rinse and soak the rice for 30 minutes.
- Brown the onion in some oil. Add the beef and colour it on all sides.
- Add garlic, spices, salt, pepper and water or stock. Simmer for 45–60 minutes until tender.
- Remove the meat and reserve the broth.
- Fry the carrots in the remaining oil. Add sugar and raisins; cook until glossy and lightly caramelised.
- Parboil the drained rice for 5–6 minutes, then drain.
- Layer rice and beef, add about 250 ml broth, cover and steam for 5 minutes over higher heat, then about 25 minutes over low heat.
- Top with carrots and raisins.
My review
The Palaw is savoury at its core, but the carrots and raisins complete it. The beef became soft after more than an hour, and its broth soaked into every grain. The sweet topping added contrast and made the dish far more exciting than meat and rice alone.
Anna Between Worlds 