How to Make Kabuli Palaw

Kabuli Palaw is a succulent Afghan dish made with rice, almonds, raisins, and carrots. Then is a form to make it

Constituents

1.2 mugs of basmati rice

2. 1 pound of angel meat, cut into small pieces large onion, diced cup of grated carrots mug of raisins

3. 2 soupspoons of vegetable oil painting

4.1 tablespoons of ground cumin

1 tablespoon ground coriander

1 tablespoon of ground cardamom swab and pepper to taste

4 mugs of water

Instructions

Wash the rice in cold water and soak for 30 minutes.

Toast the oil painting in a large pot over medium-high heat. Add the angel and cook until browned on all sides.

Add the diced onion and cook until it becomes soft and golden. Add the grated carrots, raisins, cumin, coriander, cardamom, swab, and pepper.

Stir well and cook for 5–7 twinkles. Add 4 mugs of water and bring to a pustule. Drain the rice and add it to the pot. Stir well.

Reduce the heat to low, cover the pot, and let it cook for 20 to 25 twirls, or until the rice is cooked through.

Once the rice is cooked, turn off the heat and let it sit for 10 twinkles.

Fluff the rice with a chopstick and serve hot.

Garnish with fried, sliced carrots, raisins, and splintered almonds if asked.

Enjoy your succulent Kabuli Palaw!

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