Afghan
Maush Palaw
Maush palaw is an Afghan mung bean and rice pilaf steamed gently with a savory meat qorma until the grains are separate and fragrant. The tender maush, browned onions, cumin, and cardamom give the rice its homely Afghan flavor.
Ingredients
- Sella basmati rice1 cup
- Whole mung beans1/3 cup
- Lamb or beef, small bone-in or boneless pieces220g
- Yellow onion, thinly sliced1 medium
- Vegetable oil3 tbsp
- Garlic, minced2 cloves
- Ground coriander1 tsp
- Ground cumin1 tsp
- Black cardamom pod1
- Green cardamom pods2
- Black pepper1/4 tsp
- Salt1 1/2 tsp, divided
- Wateras needed
Method
- Rinse the rice until the water runs mostly clear, then soak it in plenty of cool water with 1/2 teaspoon salt for 20 minutes.
- Rinse the mung beans and simmer them in fresh water for 18 to 22 minutes, until just tender but not split apart, then drain and set aside.
- Heat the oil in a heavy pot over medium heat and fry the onion until deep golden brown, stirring often so it colors evenly without burning.
- Add the meat and brown it well in the onion oil for 5 to 7 minutes.
- Stir in the garlic, ground coriander, 1/2 teaspoon cumin, black pepper, black cardamom, green cardamom, and 1/2 teaspoon salt.
- Add 1 1/2 cups water, cover, and simmer until the meat is tender, about 35 to 45 minutes, adding a splash of water if the pot becomes dry.
- When the meat is tender, boil the cooking liquid uncovered until about 1/2 cup of rich qorma broth remains.
- Bring a separate pot of salted water to a boil, drain the soaked rice, and boil it for 5 to 7 minutes until the grains are long and soft on the outside with a firm white center.
- Drain the rice gently and return the empty pot to low heat.
- Layer a little rice in the pot, then add some mung beans and meat qorma, repeating until everything is used, and sprinkle the remaining 1/2 teaspoon cumin over the top.
- Pour the reserved qorma broth over the rice, cover the pot with a clean towel-wrapped lid, and steam on very low heat for 20 to 25 minutes.
- Rest the palaw off the heat for 5 minutes, then gently lift and fold the rice so the mung beans and meat stay intact before serving.
Common questions
Can I substitute another rice for sella basmati in Maush Palaw?
Yes, but long-grain basmati is the closest substitute. Regular basmati works if you rinse well and reduce boiling slightly. Avoid short-grain rice, which can turn sticky and won’t give the same separate, fluffy texture.
How long does it take to cook the meat and mung beans?
The mung beans usually need 18 to 22 minutes to become just tender. The meat typically takes about 35 to 45 minutes to simmer until tender, depending on the cut and size of the pieces.
What are the most common mistakes when making this dish?
The biggest mistakes are burning the onions, overcooking the mung beans until they split, and adding too much water to the meat. Also, don’t skip reducing the broth; the concentrated qorma liquid is key to the flavor.
How should I store leftover Maush Palaw?
Cool it quickly, then refrigerate in a sealed container for up to 4 days. For longer storage, freeze the meat and bean mixture separately from the rice if possible. Reheat with a splash of water to restore moisture.
What should I serve with Maush Palaw?
It’s often served with a simple salad, yogurt, or achar for contrast. If you want a fuller meal, add fresh herbs or a side of chutney. Serve the rice warm, with the meat and mung beans spooned over or mixed through.