Afghan Paloo with Fragrant Rice and Tender Lamb

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g lamb, cut into cubes 500g lamb, cut into cubes
• 1 cup plain yogurt 1 cup plain yogurt
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large bowl, combine the yogurt, minced garlic, ground cumin, ground cardamom, ground cinnamon, ground turmeric, and salt. Add the lamb cubes to the marinade and mix well. Allow the lamb to marinate for at least 1 hour, or overnight in the refrigerator.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until golden brown.
4. 4.
   Add the marinated lamb to the pot and cook until browned on all sides.
5. 5.
   Add the soaked saffron threads along with the water to the pot. Stir well to combine.
6. 6.
   Add the drained rice to the pot and gently mix it with the lamb and spices.
7. 7.
   Pour enough water into the pot to cover the rice by about 1 inch. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
8. 8.
   Cook the Paloo for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
9. 9.
   Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the flavors to meld.
10. 10.
    Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in warm water for at least 15 minutes before using.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains when cooked.
• Lamb — For the most tender and flavorful results, marinate the lamb for at least 1 hour, or overnight, to allow the spices to penetrate the meat.

Tips & Tricks

• For added flavor, you can garnish the Paloo with toasted slivered almonds or raisins.
• If you prefer a spicier version, add a pinch of cayenne pepper or red chili flakes to the marinade.
• To achieve perfectly cooked rice, resist the temptation to lift the lid while the Paloo is simmering. This will ensure that the steam remains trapped, resulting in fluffy rice.

Serving advice

Serve the Afghan Paloo hot, garnished with fresh cilantro. It pairs well with a side of cucumber and tomato salad or a dollop of yogurt.

Presentation advice

To elevate the presentation of the Paloo, you can mold the rice into a dome shape using a small bowl or ramekin. Carefully invert the bowl onto a serving platter and garnish with fresh cilantro.