Afghan Pulau Uzbeki

This was the best rice I’ve eaten in ages. The only problem was the oil. The first time I made it, I used the specified 200ml (generous ¾ cup) and it was way too oily but tasted really nice. The second time I tried ½ cup (120ml) and it was still a bit much. The third time I used ⅓ cup and it was okay. Please watch the video if you want to this rice.

Please watch the video before making this recipe.

Afghan Pulau Uzbeki

Pulau Masala Ingredients

  • 1 tablespoon cumin seeds
  • about 8 green cardamom pods
  • About 8 black cardamom pods

Other Ingredients 

  • 3 cups golden sella basmati
  • 200ml sesame oil (used ½ cup canola  + 2 teaspoon toasted sesame) then 1/3
  • 3 medium onions quartered then sliced 
  • 600g meat-on-bone cut into bite sized cubes
  • 2 teaspoons salt or to taste
  • 1 teaspoon sugar
  • 2 cups (500ml) water for cooking the meat
  • 3 carrots sliced into long matchsticks
  • about 1 cup raisins
  • 400ml hot water to cook the rice

Instructions

  1. Wash and soak the rice: wash the rice until the water runs clear drain the soak in hot water for three hours. Preheat the oven to 230ºC (450F) ten minutes before using.
  2. Make the Pilau Masala: Grind the cumin seeds, and green and black cardamom pods in a coffee grinder.
  3. Cook the onions and meat. heat the oil in a pot and add the onions and fry for about 5 minutes. Add the meat and salt to taste and cook a few minutes, then add 1 tablespoon of pulau masala and the sugar and cook for 10 minutes, stirring from time to time. Add the 2 cups water and cook covered, for 30 minutes.
  4. Add carrots and raisins: now layer the carrots and raisins on top of the meat and cook, covered for 3 minutes (do not stir).
  5. Cook the rice. drain the rice and layer on top of the carrots, then add the 400ml hot water and press the rice with the back of a spoon then cook,uncovered for ten minutes. Sprinkle another tablespoon of pulao  masala on top and then poke holes into the rice with the handle of a wooden spoon to allow water to seep to the bottom of the pan.
  6. Transfer the rice to the oven: Cover the Dutch oven tightly and transfer to the preheated oven for 20 minutes @ 450F (230ºC).  Reduce the heat to 150ºC (300ºF) and continue cooking another 10 minutes in the oven.

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Step By Step Photos

Wash and soak the rice: wash the rice until the water runs clear drain the soak in hot water for three hours. Cut the meat and slice the onions and carrots, then make the pilau masala.

Cook the onions and meat. heat the oil in a pot and add the onions and fry for about 5 minutes. Add the meat and salt to taste and cook a few minutes, then add 1 tablespoon of pulau masala and the sugar

and cook for 10 minutes, stirring from time to time. Add the 2 cups water and cook covered, for 30 minutes.

Layer the carrots and raisins then cook, three minutes, then drain the rice and layer on top of the carrots. Add the 400ml hot water and press the rice with the back of a spoon then cook, uncovered for ten minutes. Sprinkle another tablespoon of pulao masala on top and then poke holes into the rice with the handle of a wooden spoon to allow water to seep to the bottom of the pan. Cover the Dutch oven tightly and transfer to the preheated oven for 20 minutes @ 450ºF (230ºC).  Reduce the heat to 300ºF (150ºC) and continue cooking another 10 minutes in the oven.

myfavouritepastime.com

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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