Palow Rice Recipes

INDIAN RICE (PULAO)

Steps:

• Place saffron threads into boiling water, set aside to steep.
• Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
• Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

BRAISED LAMB SHANKS WITH QABILI PALAO RICE

Steps:

• For the lamb shanks: Place the lamb in a pressure cooker and cover with water by about 2 inches. Add the coriander, garlic, turmeric, plum tomatoes, onions, cilantro and 1 1/2 teaspoons each salt and pepper. Cook at 250 degrees F for about 20 minutes.
• Preheat the oven to 300 degrees F.
• Release the steam in the pressure cooker, then carefully open it and transfer the lamb to a large pot along with about 2 1/2 cups of lamb juice. Reserve the remaining juice for the rice.
• Add the canned tomatoes, sun-dried tomatoes, tomato paste, crushed red pepper, paprika and 1/2 teaspoon each salt and pepper; mix thoroughly. Transfer to the oven and bake for 20 minutes, adding lamb juice as needed so it doesn't dry out.
• For the qabili palao rice: Preheat the oven to 400 degrees F.
• Boil the rice in water until tender, about 10 minutes. Strain and return to the pot.
• Mix together the reserved lamb stock, oil and saffron water in a bowl and pour over the rice. Add the Seven-Spice Mixture, cardamom pods and saffron; mix thoroughly. Cover with foil and bake for 20 to 25 minutes.
• For the rice topping: Meanwhile, bring 1/2 cup water to a boil in a pan. Add the carrots and cook, stirring, for 2 minutes. Add the raisins, almonds and pistachios if using, oil, sugar, ground cardamom and saffron; mix well. Reduce the heat and simmer for 2 to 3 minutes.
• Place about half of the rice on a platter and arrange the lamb shanks on top. Cover with the remaining rice and top with the carrot mixture.
• Mix together the black pepper, black cardamom, green cardamom, cinnamon, cloves, coriander and cumin in a bowl.

AFGHANI KABLI PULAO

Steps:

• Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
• Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
• Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
• Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
• Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
• Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

AFGHANISTAN: QABULI PALOW (KABULI PULAO)

Steps:

• Heat 2 Tbsp olive oil and 1 Tbsp butter in a large sauce pan or dutch oven. Add the chicken pieces and fry until golden brown, turning throughout to cook evenly. Season with salt, pepper, 1/2 tsp cumin and garam masala. Add 5 cups water, or a bit more to just cover the chicken, and bring to a lower boil. Simmer for 15 minutes, then remove chicken and set aside on a plate.
• Take 2 Tbsp broth and put in a small cup with saffron to create a saffron infused broth.
• In a separate skillet, heat 1 Tbsp olive oil. Add onion and stir occasionally until soft. Add cardamom, cumin, freshly ground black pepper & saffron liquid and mash a little bit. Add about 1 cup of the chicken stock; simmer for 5 minutes and taste for seasoning.
• Meanwhile, bring the broth back to a boil. Lower temperature to medium-low and cook the rice in it for 8 minutes - it should be softened but not all the way cooked through.
• Stir the onion mixture and the chicken into the rice. Return to low heat, adding water as needed to ensure the rice cooks the rest of the way without burning, but not too much - you don't want it mushy.
• Toast the raisins and almonds in a small skillet for about 2 minutes on each side, careful not to burn.
• In a separate skillet, heat 1 tbsp butter and add the shredded carrots. Add sugar, and stir to melt. Let cook until tender, stirring regularly. Add salt to taste.
• To serve, transfer rice to a large serving plate. Top with carrots and sprinkle with almonds and raisins.

PILAU RICE RECIPE

Steps:

• Heat the oil in a large saucepan and gently fry the cardamom and cinnamon until the spices' aromas are released, which should take about 5 minutes.
• Add the onion and gently fry for around 5 minutes, or until it has softened and has become translucent.
• Add the garlic and stir fry for another 2 minutes.
• Tip in the rice, cumin, turmeric, cloves and bay leaves.
• Stir vigorously then pour in the water.
• Turn up the heat, give it another stir then wait for a slow simmering point to be reached.
• Once it slowly simmers, cover the saucepan with a tight-fitting lid and cook for about 15 minutes or until the rice is cooked.
• Fluff up the rice with a fork and serve immediately with your favourite curry. Enjoy!

PALOW RICE

Steps:

• - Preheat oven to 325F. Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes. - In a large skillet, heat oil over medium heat. Add carrots and 1/2 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool. - Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, then strain with a mesh strainer. - In a small saucepan, heat 1/2 cup water and 1/2 tablespoon sugar. Add 1/4 cup oil and bring to a boil. - Return the rice to pan. Stir in carrots and raisins, and then mix in oil and sugar syrup. Season with saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes with a spoon all over the rice. Cover, and cook rice has dried and sauteed a little bit. - Bake in preheated oven for 20 minutes. Remove from oven, and toss rice with a fork.

KABULI PALAU

Steps:

• Place chicken pieces, onions, salt and hot water in a 5-pt saucepan.
• Cover and simmer for about 2 hours.
• The chicken should be tender, yet firm.
• Remove and cool chicken, reserving stock.
• Remove meat from bones; use only large pieces for this dish.
• Cook rice in boiling salted water or cook in a rice cooker.
• When done cover until ready for use.
• To make stock sauce: Brown onions in hot butter and remove from heat.
• Add cardamom and cumin; mash with onion to form a paste.
• Add about 1 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
• Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins.
• Cover and cook for about 35 to 45 minutes in a very moderate oven (325°F).
• Add more stock or water if dish becomes too dry.
• When done, mix carrots and raisins lightly with chicken and rice.
• Stock not used in the main dish can be served as a soup course.