Kabuli palau
Afghanistan's national dish is a savory rice dish with fried onion, carrots and raisins. Here, the traiditional lamb or chicken is repalced with jackfruit.
Servings 4
Ingredients
- 400 mL basmati rice
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 2-3 carrots, cut to matchsticks
- 1 can young jackfruit in brine Don't buy the one in syrup
- 100 mL raisins
- 100 mL slivered almonds
- 1 tsp cumin
- 1 tbsp garam masala
- 2 tbsp olive oil
- salt
Instructions
- Rinse rice a few times (until water runs clear). Soak for 1-2 h.
- Fry onions in oil for 5 minutes until they start to get some color.
- Add garlic and jackfruit continue frying for 15 min. The jackfruit should get cooked and the onion should develop a rich colour.While frying, use a spoon or two forks to tear the jackfruit to pieces.Add half the garam masala and set aside.
- Meanwhile, Bring a pot of water with salt to the boil. Strain the rice and add it to the boiling. Add rice to water adn boil for ~5 min. The outside should be soft but the centre should still be hard. Strain the rice.Return rice to the pot, one scoop at a time, and make holes down to the bottom. Set the burner to very low and let the rice finish cooking using steam. Add a dash of water if needed.
- Toast the almond slivers.
- Fry carrot matchsticks on low heat until they go soft. Add raisins for a few minutes until they puff up. Add the rest of the garam masala and set aside.
- When the rice is done, stir in the jackfruit and half the carrots, raisins and almonds. Taste and adjust with salt and garam masala.Place rice on a tray and top with the rest of the carrots, raisins and almonds.