Wednesday, January 30, 2013

Kabuli Palaw

Kabuli Palaw is an Afghan rice dish consisting of steamed rice mixed with lentils, raisins, carrots and lamb. It is the most popular dish in Afghanistan, and is considered the national dish.

Qabili Palaw is a made by cooking basmati or long grained rice in a brothy sauce (which makes the rice brown). This dish may be made with lamb, chicken, or beef. Qabili palau is baked in the oven and topped with fried sliced carrots and raisins. Chopped nuts like pistachios or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish.

Preparation Time: 30-35 minutes.
Servings: 5-6


  • 500 gm basmati rice
  • 2.5 lbs lamb meat
  • 3 cups mutton broth
  • 2 medium onions chopped
  • 1/2 cup golden raisins
  • 1 cup diced carrots
  • 2 tsp cumin
  • 1.5 tsp cardamom
  • 2" cinnamon peice
  • 1/4 tbsp whole black pepper
  • 1.5 cup vegetable oil
  • 1 tsp butter
  • salt to taste


  1. Saute carrots and raisins in butter and keep aside.
  2.  Heat 2 tbsp oil and stir fry onions till translucent. Add rice and mutton broth and cook till tender. 
  3. In a separate pan, heat some oil and fry all whole spices and add lamb pieces. Add salt to taste and cook for 5-6 minutes. 
  4. In a greased baking dish, arrange lamb piece in center and cover with half-done rice. Sprinkle carrots and raisins on top.
  5. Preheat oven on 250 degrees and bake for 20 minutes.
  6. Garnish with ginger juliennes. Serve hot in a large flat dish


Unknown said...

excellent recipe

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