Kabuli Palau
Experience the rich, aromatic flavors of Afghan cuisine with Kabuli Palau, a beloved national dish that's as stunning as it is satisfying. This hearty rice pilaf features tender, spiced lamb nestled within fluffy basmati rice, infused with fragrant notes of cumin, cardamom, and cinnamon. Sweet, caramelized carrots and plump raisins add a delightful contrast of flavors and textures, while optional slivered almonds provide a subtle crunch. Perfectly layered and steamed to perfection, this one-pot masterpiece is a symphony of savory and sweet, ideal for festive gatherings or an impressive family dinner. Serve this crowd-pleaser warm, topped with its vibrant garnishes, for a truly unforgettable dining experience. Keywords: Afghan Kabuli Palau recipe, lamb rice pilaf, authentic Afghan cuisine, sweet and savory pilaf.
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Recipe Information
Ingredients
- 3 cups Basmati rice
- 1.5 pounds Lamb (bone-in or boneless, cubed)
- 2 medium Onion, finely chopped
- 3 large Carrots, julienned
- 0.5 cup Raisins
- 0.25 cup Slivered almonds (optional)
- 6 tablespoons Oil (vegetable or neutral)
- 1.5 teaspoons Ground cumin
- 1 teaspoons Ground cardamom
- 0.5 teaspoons Ground cinnamon
- 4 whole Cloves
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 3.5 cups Chicken or beef stock
- 5 cups Water
- 1 teaspoons Sugar
- 4 cloves Garlic, minced
- 2 tablespoons Ghee (optional, for additional flavor)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak in cold water for 30 minutes. Drain and set aside.
In a large heavy-bottomed pot, heat 4 tablespoons of oil over medium heat and sauté the onions until they are soft and golden brown, about 6-8 minutes.
Add the lamb to the pot and cook until browned on all sides, about 8-10 minutes. Add the minced garlic, cumin, cardamom, cinnamon, whole cloves, salt, and black pepper. Stir well to coat the lamb in the spices.
Pour in the chicken or beef stock along with 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 45-60 minutes, or until the lamb is tender.
While the lamb is cooking, heat the remaining 2 tablespoons of oil in a pan over medium heat. Add the julienned carrots and cook for 5 minutes. Sprinkle with 1 teaspoon of sugar and stir to caramelize. Add the raisins and cook for another 2-3 minutes, until plump. Remove from heat and set aside.
Once the lamb is done, remove it from the pot and strain the broth into a separate bowl. Measure out 3.5 cups of the strained broth (add water if necessary to make up the volume).
Return the strained broth to the pot, bring it to a boil, and add the drained basmati rice. Reduce the heat to medium and let the rice cook uncovered until most of the liquid is absorbed, about 8-10 minutes.
Reduce the heat to low, cover the pot, and let the rice steam for 20 minutes to finish cooking.
Once the rice is done, gently fluff it with a fork. Layer the cooked lamb on top of the rice, followed by the caramelized carrot and raisin mixture. If using almonds, sprinkle them on top as well.
Cover the pot and allow the flavors to meld together for another 5 minutes on very low heat.
Serve the Kabuli Palau warm on a large platter, arranging the lamb and toppings nicely over the rice.
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.8 g | 370% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 8530 mg | 371% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 83.3 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 4505 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
