Kabuli palaw is the dish Afghan families serve to guests, at Eid and at every celebration. The secret is long, separate grains of sella rice, a rich meat broth and a warm, fragrant spice blend, finished with sweet carrots and raisins.
Prep: 1 hour 15 minutes (includes soaking) · Cook: 1 hour 45 minutes · Serves: 6
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Ingredients
- 3 cups extra-long sella rice
- 2 lb lamb or beef on the bone, in large pieces
- 2 medium onions, thinly sliced (or 1 cup fried onion)
- 2 large carrots, cut into thin matchsticks
- 1/2 cup black raisins
- 2 tsp Afghani palaw masala (or 1 tsp ground cumin, 1/2 tsp ground cardamom and 1/2 tsp black pepper)
- 1 tbsp sugar, divided
- 1/2 cup vegetable or sunflower oil
- 6 cups water
- Salt to taste
Method
- Rinse the rice until the water runs clear, then soak it in cold water for 1 hour.
- Heat the oil in a heavy pot and fry the onions until deep golden brown. Add the meat and brown it on all sides. Season with salt, add the water and simmer, partly covered, until the meat is tender, about 1 to 1 1/4 hours.
- Lift out the meat. Strain the broth and measure 2 cups (top up with water if needed).
- In a small pan, fry the carrots in 2 tbsp oil with 1/2 tbsp sugar until soft and lightly glazed, about 5 minutes. Add the raisins for the last minute, until they puff. Set aside.
- Bring a large pot of salted water to a boil, add the drained rice and boil for 5 to 6 minutes, until just soft on the outside with a firm center. Drain well.
- Return the rice to the heavy pot. Stir the palaw masala and the remaining sugar into the measured broth and pour it over the rice. Nestle the meat into the rice and spread the carrots and raisins on top.
- Poke a few holes in the rice with the handle of a spoon, cover with a lid wrapped in a clean towel and cook on medium for 5 minutes, then on the lowest heat for 30 to 40 minutes.
- Spoon the rice onto a large platter, bury the meat underneath or place it around the edge, and top with the carrots and raisins.
Tips
- Sella (parboiled) rice holds its shape through long steaming, which is why it is the standard choice for palaw.
- For a deeper color, some cooks caramelize the sugar in the oil before adding the meat.
- Toasted slivered almonds or pistachios make a festive topping.
FAQ
Can I make Kabuli palaw with chicken?
Yes. Use bone-in chicken pieces and simmer them for about 35 minutes instead of an hour.
Why is my rice mushy?
The rice was usually boiled too long or too much broth was added. Boil only until the grain is still firm in the center, and use about 2 cups of broth for 3 cups of rice.
Can I make it ahead?
Yes. Reheat it covered on low heat with a splash of broth, or in the oven at 300°F.
Stocking a store or restaurant? Apply for wholesale pricing on rice by the bag and the pallet.