Balochi Paloo

Ingredients

In the Balochi adaptation of Paloo, the dish retains the essence of the original Afghan cuisine but incorporates Balochi spices and flavors. The use of specific spices like cumin, coriander, and turmeric, along with the addition of saffron, gives the Balochi Paloo a distinct taste and aroma that sets it apart from its Afghan counterpart. We alse have the original recipe for Paloo, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g lamb or beef, cut into small pieces 500g lamb or beef, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• A pinch of saffron threads A pinch of saffron threads
• 4 cups (950ml) water 4 cups (950ml) water
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying
• Fresh cilantro or parsley for garnish Fresh cilantro or parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 2g
• 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 pot, heat some vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the cumin powder, coriander powder, turmeric powder, and salt. Cook for another 2 minutes to allow the spices to release their flavors.
5. 5.
   Add the drained rice to the pot and mix well with the meat and spices.
6. 6.
   Dissolve the saffron threads in a tablespoon of hot water and pour it over the rice. Mix gently to distribute the saffron evenly.
7. 7.
   Pour the water into the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
8. 8.
   In a separate pan, heat some vegetable oil and fry the sliced onions until crispy and golden brown. Remove from the oil and drain on a paper towel.
9. 9.
   Fluff the rice with a fork and transfer it to a serving dish. Garnish with the fried onions and fresh cilantro or parsley.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of hot water for a few minutes before adding them to the rice.

Tips & Tricks

• For a richer flavor, marinate the meat with the spices overnight before cooking.
• Use good quality basmati rice for the best results.
• To make the dish more aromatic, add a few whole spices like cardamom pods, cinnamon sticks, and cloves to the rice while cooking.

Serving advice

Balochi Paloo is best served hot as a main course. It pairs well with a side of yogurt or a fresh salad.

Presentation advice

To present Balochi Paloo beautifully, transfer the cooked rice to a large serving platter and garnish it with the crispy fried onions and fresh cilantro or parsley. The vibrant colors and aromatic flavors will make it an enticing dish.