Kabul Party Rice
Transport your taste buds to the heart of Afghanistan with this irresistible Kabul Party Rice, a feast-worthy dish celebrated for its vibrant flavors and stunning presentation. Featuring fluffy basmati rice infused with fragrant spices like cinnamon, cumin, and cardamom, this dish is layered with tender chunks of lamb or chicken, sweet caramelized carrots, plump raisins, and a garnish of slivered almonds or pistachios. Perfect for special occasions or gatherings, this one-pot masterpiece combines savory, sweet, and nutty elements for a harmonious culinary experience. With its rich aroma, vibrant colors, and melt-in-your-mouth textures, Kabul Party Rice is a showstopping centerpiece that’s as delightful to look at as it is to eat. Discover how this traditional Afghan dish brings warmth and flavor to any celebration!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1.5 pounds Lamb or chicken (boneless, cut into large chunks)
- 1 large Onion (finely chopped)
- 2 medium Carrots (cut into matchsticks)
- 0.5 cup Raisins (or sultanas)
- 0.25 cup Slivered almonds or pistachios (for garnish, optional)
- 4 tablespoons Vegetable oil or ghee
- 1 piece Cinnamon stick
- 1 teaspoon Ground cumin
- 0.25 teaspoon Ground cardamom
- 1.5 teaspoons Salt
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
- 3 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
In a large, heavy-bottomed pot, heat 2 tablespoons of oil or ghee over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
Add the lamb or chicken to the pot, along with the cinnamon stick, ground cumin, cardamom, salt, and black pepper. Cook until the meat is browned on all sides, about 6-8 minutes.
Add 2 cups of water to the pot, cover, and let the meat simmer over low heat until it's tender, about 25-30 minutes. Remove the meat and set aside, reserving the cooking liquid.
While the meat is cooking, heat the remaining 2 tablespoons of oil or ghee in a separate skillet. Add the matchstick carrots and sauté until they are lightly caramelized, about 5-6 minutes.
Stir in the sugar and raisins, cooking for an additional 2-3 minutes until the raisins plump up. Remove from the heat and set aside.
In the pot with the reserved cooking liquid, add enough water to make 3 cups of liquid total. Bring to a boil, then add the drained rice. Stir gently and let the rice cook uncovered until most of the liquid is absorbed, about 10-12 minutes.
Reduce the heat to low, cover the pot tightly, and steam the rice for another 15-20 minutes until fully cooked and fluffy.
Carefully layer the cooked meat on one side of the pot, the caramelized carrots and raisins on the other, and cover again, letting the flavors meld for 5 minutes over low heat.
To serve, gently mix the rice, meat, carrots, and raisins together. Garnish with slivered almonds or pistachios, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 12.4 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
