-2 pounds beef stew meat (chuck), cut into 1 inch pieces
-3 cups Basmati rice, well rinsed
-5 cups water
-1 tablespoon kosher salt
-2 large potatoes, peeled and cut into ¼ inch slices
-1 ½ teaspoons ground cinnamon
-1 teaspoon ground coriander
-½ teaspoon ground cardamom
-½ cup raisins
-½ cup dried apricots, sliced
-1 cup boiling water
-6 large whole eggs in the shell
-½ cup olive oil
-Kosher salt and pepper to taste
1. Combine the cinnamon, coriander, and cardamom, set aside.
2. Bring 5 cups of water to a boil and add 1 tablespoon of kosher salt. Add the meat, and allow to simmer for 5 minutes, skimming any scum that rises to the surface. Remove the meat and set aside reserving the water. Into the same water, add the rice and allow to simmer for 5 minutes. Drain the rice through a colander, and discard the liquid. Rinse the rice under cold water and allow to drain.
3. Place the potato slices in the bottom of a Dutch oven or slow cooker insert, overlapping the edges. Spread half of the rice over the potatoes and season with salt, pepper, and half of the spice mixture. Spread the raisins and sliced apricots evenly over the rice. Spread the meat evenly over the dried fruit. Finally, spread remaining rice over the meat and season with salt, pepper, and remaining spice mixture. Add 1 cup of boiling water, and drizzle olive oil over the top and around the edges of the pan. Add whole eggs in their shells on top of the rice. Press them slightly into the rice. Cover pot and cook over low heat for 30 minutes. Place covered pot into a low oven (200 degrees F.) or into a slow cooker and bake for 12 to 18 hours.
The Palao should be served hot and scooped on to a decorative platter with the crispy potatoes and hard cooked eggs on the top.