Kabeli Palau

Kabeli Palau is a fragrant and decadent rice dish that hails from Nepal. Typically prepared for special occasions, it combines aromatic spices, [chicken](./chicken), and long-grained [rice](./rice) to create a flavorful symphony that is both comforting and exotic. Kabeli Palau showcases the culinary traditions of Nepal, reflecting a blend of influences from neighboring countries like India and China.

History of Kabeli Palau

The origins of Kabeli Palau can be traced back to the cultural intersections along the ancient Silk Road, where traders brought spices and techniques that have been lovingly integrated into Nepali cuisine. Today, Kabeli Palau is emblematic of Nepal's rich heritage, celebrated for its taste and its ability to bring people together in convivial settings.

Ingredients

• Chicken - 1 kilogram, cut into pieces
• Rice - 500 grams, ideally basmati
• Onion - 2 large, thinly sliced
• Garlic paste - 2 tablespoons
• Ginger paste - 2 tablespoons
• Yogurt - 1 cup, plain
• Cloves - 4 to 5
• Cinnamon - 1 stick
• Cardamom pods - 4 to 5
• Bay leaf - 1
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Chili powder - 1 tablespoon
• Saffron strands - a pinch (optional)
• Ghee - 3 tablespoons
• Salt - to taste
• Water - as needed

Preparation

Begin by washing the rice thoroughly under running water until the water runs clear. This helps to remove excess starch and results in fluffy cooked rice. Soak the cleaned rice in a bowl of water for about 30 minutes. Meanwhile, marinate the chicken pieces with yogurt, turmeric powder, and a pinch of salt. Allow it to sit for at least 30 minutes to let the flavors infuse.

Cooking Process

Cooking the Chicken

In a thick-bottomed pot, heat 3 tablespoons of ghee over medium heat. Add the cloves, cinnamon stick, cardamom pods, and cumin seeds. Sauté them until they start to splutter and release a fragrant aroma. Stir in the onion slices, and sauté until they turn golden brown. Add the garlic and ginger paste, and continue to cook for another minute.

Next, add the marinated chicken to the pot, along with the coriander powder, chili powder, and a bit more of salt. Stir well to ensure all the pieces are coated with the spices. Cook until the chicken is browned and cooked through, about 10-15 minutes.

Cooking the Rice

Incorporate the soaked rice into the pot with the cooked chicken. Stir everything gently to mix the flavors, ensuring the rice is well coated with the spices. Pour in enough water to cover the rice and chicken by about an inch. Add the bay leaf and bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow it to simmer until the rice is cooked and the water is fully absorbed, checking occasionally. This should take about 15-20 minutes. If you wish, you can add the saffron strands soaked in a little warm water at this stage for additional flavor and color.

Final Touches

Once done, turn off the heat and let the Kabeli Palau sit covered for an additional 5-10 minutes. This resting phase allows the flavors to meld and the rice to firm up. Fluff the rice gently with a fork before serving.

Enjoying Kabeli Palau

Kabeli Palau can be enjoyed on its own or served alongside a simple cucumber or yogurt-based raita to enhance its richness and balance the spices. It's perfect for family gatherings or festive celebrations, inviting guests to partake in the warm hospitality it represents.

Set Your Timer

For best results, monitor your cooking with a cooking timer to avoid overcooking the rice or drying out the chicken.