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Afghan Rice dish Kabuli Palaw

Kabuli Pulao

2.60 from 5 votes
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Servings: 4

Ingredients

  • 4 Cups Basmati Rice We prefer Extra Clean Aahu Barah Basmati
  • 1 Cup Beef Korma Broth* 1/4th Cup each of Beef Broth and Tomato sauce as alternative
  • 1/2 Cup Oil
  • 3 tsp Salt
  • 2 tsp Cumin Seed
  • 2 tsp Ground Pepper
  • 2 tsp Cinnamon
  • 1 tsp Black Cardomom

Optional Toppings

  • 2 tsp oil
  • 1 1/2 cup shredded carrots
  • 2 tsp sugar
  • 1/2 cup raisins

Instructions

  • Soak the rice in a large pot of warm water for about 1 hour. If you aren't using extra clean rice, then prior to this, rinse the rice off with cold water until the water runs clean. This allows for you to clean off any excess starch from the rice.   
  • Preheat the oven to 400 degrees and move the rack to the lowest slot. In the Dutch oven, add enough water to cover the amount of rice you're making and bring it to a boil.
  • Strain the soaked rice and carefully place it inside the pot of boiling water and cook for 5 - 7 minutes, making sure to stir occasionally.  
  • Drain the water from the boiling pot completely to avoid any extra cooking.
  • Sprinkle the cumin seed, ground pepper, cinnamon, and black cardomom on top of the rice and stir to make sure all the rice is as covered as possible.
  • Mix the oil, Beef Korma broth (or beef broth alternative), and salt into a measuring cup and mix together.
  • Pour the mixture over the rice evenly and then poke holes throughout the rice with the bottom of a wooden spoon or something similar (See picture for reference).
  • Place the rice into the oven on the lowest rack and bake for 15 minutes at 400 degrees.
  • Slide the rack out slowly so you can open the rice pot lid and center all of the rice. Scrape any rice from the sides into the middle and stir a little.
  • Cover the rice with paper towels and put the lid back on. Place back into the oven and lower the temperature to 200 degrees for about another 5-10 minutes.
  • If toppings are desired, add oil and shredded carrots to pan and sauté until soft. Next add sugar and raisins. Mix together on low for 1 minute.
  • Take the rice out and place toppings on if using any. Enjoy!

Video

Notes

If making a larger batch, we recommend using a roasting pan. 
 
*If you do not have Beef Korma Broth readily available, you may use a Beef Broth alternative. Mix 1/4th Cup of the Beef Broth with 1/4 cup of Ragu Sauce, or any tomato sauce.