Also called Qabili Palau or Kabuli Palaw , Khabuli is considered the jewel of Afghan cuisine. Its name comes from the Dari word qabil , which means âcapableâ â because it was said that one had to be an experienced cook to succeed in making this perfectly fragrant and balanced rice dish.
Traditionally, it combines long grain basmati rice, lamb or beef, candied carrots, raisins and a spice blend called char masala .
At Jack Meal, we particularly like its vegetarian version, inspired by chef Zaman Hachemi, which goes well with both a meat dish and a lentil dhal.
Essential ingredients
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Long grain basmati rice (the longest you can find),
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Lamb or beef (optional),
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Carrots,
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Raisins,
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Onion,
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Garlic,
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Vegetable oil or ghee,
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Salt,
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Organic beef broth (or failing that, an organic bouillon cube),
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Sugar,
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Char masala spices (mixture of cumin, cardamom, cloves, cinnamon and black pepper).
Possible variations : chicken, slivered almonds, pistachios, candied orange peel, yogurt for the marinade.
Use your Jack Meal bag to steam the rice!
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Rinse the rice and let it soak in cold water.
Choose a variety of the highest possible quality, with a very long grain: that of chef Zaman, once cooked, reaches almost a centimeter.
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Prepare the broth:
In a small saucepan, melt the sugar until it turns a dark brown caramel .
Turn off the heat, add the vegetable oil, the hot beef broth and the char masala spices (cumin, cardamom, cloves, cinnamon, black pepper).
You should obtain a brown and fragrant broth. -
Cook the rice:
In a casserole dish, sauté a chopped onion and two cloves of garlic in a little ghee (or oil).
Pour 1 large volume of rinsed rice for 1.5 volumes of broth .
Cover, bring to a boil and simmer for a few minutes. -
Prepare the filling:
In a pan, gently cook the julienned carrots (about 0.3 cm thick and 4 to 5 cm long) in a knob of ghee and a spoonful of sugar.
When they begin to caramelize, add the raisins and a pinch of cinnamon. Set aside. -
Passive cooking:
When the rice boils, stir well to homogenize the temperature (bubbles in the center, approximately 95°C ), then turn off the heat.
Prepare the Jack Meal thermal bag by placing a tea towel at the bottom.
Place the casserole dish in the bag, put the lid on the lid and close carefully with the drawstring.
Leave to cook for 45 minutes to 1 hour off the heat: the rice will finish cooking naturally, absorbing the aromas of the broth and spices.
At the time of service
Arrange the rice in a large dish.
Arrange the candied carrots and raisins on top , along with some slivered almonds or pistachios , and sprinkle with a pinch of char masala for flavor.
Serve hot, accompanied by a meat dish or dhal.
Jack Meal's tips
The Jack Meal thermal bag respects the traditional double cooking of Kabuli Pulao: a first boiling phase to activate the flavors, then a gentle and even cooking to allow the rice to absorb the broth without sticking.
If you like your rice crispy at the bottom , don't panic: simply put the pot back on high heat for a few minutes so that the bottom browns slightly.
The candied carrots and raisins add a touch of sweetness and balance to this iconic dish â arguably one of the best rice dishes in the world.
