Also known as qabuli pulao, this is a wonderful and tasty rice dish full of good things. I ate this with an Afghan friend and modified the recipe slightly to make it less spicy. Chicken and chicken broth can be substituted for the mutton elements.
2 cups basmati rice
2 cups mutton broth
2 Tbsp butter
1/2 cup golden raisins
1/2 cup dried apricots, diced
1 cup grated carrot
1 cup shelled pistachios
1 cup cauliflower flowerets, cooked
1 cup peas
1 tsp cumin
1 tsp cinnamon
1 lb. stewing mutton
Stew the mutton ahead of time, preserving two cups of the broth. Refrigerate the mutton pieces. (I do this a day ahead, and refrigerate the broth too so it's easy to skim the fat off it.)
Grease a casserole dish and preheat oven to 350 degrees.
Saute nuts, carrots and cauliflower in 1 tbsp of butter, stirring often, until lightly cooked.
Make the rice using the broth to substitute for 2 cups of the water required. When the rice is almost done, add the other ingredients, including the remaining tbsp of butter, except for the mutton pieces, and cook five more minutes. Add mutton and pour into large greased casserole or dutch oven and bake 10-15 minutes, covered. If rice is too dry add 1/4 cup water or mutton broth before baking. Serve with Afghan bread or pita bread and cucumber yogurt salad. Kids love this dish too and it microwaves nicely the next day. The Afghans eat this with their hands while sitting cross-legged on cushions.
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