Qabuli Palau (Afghan Celebratory Rice Dish)

  • Total Time - 180 minutes
  • Preparation - 30 minutes
  • Cooking / Simmering - 150 minutes
  • Servings: 6
  • Country: Afghanistan
A mound of Qabuli Palau rice topped with raisins and carrots.

The preparation of Qabuli Palau is divided into three main parts: slow-cooking the meat, preparing the sweet topping (carrots and raisins), and cooking the rice in the meat broth. It is ideal to start the day before by soaking the rice. For an authentic flavour, Palau Masala spice (a blend of cardamom, cumin, cloves, and black pepper) is necessary.

Ingredients

For the Meat and Broth (Qorma)

  • 800 g Lamb or Beef (on the bone or with fat, cut into large pieces)
  • 1 large Onion, quartered
  • 2 tbsp Palau Masala Spice (or a blend of cardamom, cumin, cloves, cinnamon, salt, and black pepper)
  • 2 tbsp Oil
  • as needed Salt and Water

For the Rice

  • 3 cups Basmati Rice (long-grain)

For the Topping (Karot and Keshmesh)

  • 3 medium Carrots, sliced into thin long strips (Julienne)
  • 0.5 cups Raisins (black or golden)
  • 2 tbsp Sugar
  • 3 tbsp Oil (or Ghee)
  • 0.25 cups Almonds or Pistachios (for garnish, optional)

Instructions

Step 1: Preparing the Meat and Broth (Qorma)

Brown the lamb in 2 tbsp of oil in a large pot or Dutch oven (Degh) on all sides. Add the onion and sauté until soft.

Add the Palau Masala and salt, and stir for 1 minute. Pour in enough hot water to completely submerge the meat (about 6-8 cups).

Bring to a boil, reduce the heat, cover, and simmer for 1.5 - 2 hours until the meat is very tender. Remove the meat from the pot and strain the broth (you will need about 4-5 cups of broth for cooking the rice).

Step 2: Preparing the Topping (Zarda)

In a small frying pan, heat 3 tbsp of oil/ghee. Add the carrots and sugar. Sauté until the carrots soften and start to caramelize (5-8 minutes).

Add the raisins and almonds/pistachios (if using) and sauté for one more minute. Remove from heat. The caramelized carrots and raisins will be used for the rice topping.

Step 3: Preparing and Parboiling the Rice

Rinse the Basmati rice and soak it in cold water for at least one hour (ideally 4 hours). Drain the water.

Parboil the rice in a large amount of boiling, salted water for about 5-7 minutes; it should be soft on the surface but still firm inside (al dente). Drain quickly.

Step 4: Steaming the Rice (Dum Pukht)

Place the cooked meat pieces at the bottom of a large pot (Degh). Layer the parboiled rice on top of the meat.

Poke a few holes in the rice for steam to escape. Heat about 4 cups of the meat broth and pour it over the rice so that the rice is moist but not completely submerged. Season with more salt to taste.

Cover the rice with a clean kitchen towel and a tight-fitting lid, allowing the towel to absorb the steam. Steam on very low heat (or in an oven at 150 °C (300 °F)) for 30-40 minutes. The rice will be fluffy and separate-grained.

Step 5: Serving

Before serving, gently fluff the rice to distribute the broth and flavours evenly, taking care not to break the grains. The meat should remain at the bottom.

Serve on a large platter: first the rice, then arrange the meat on top, and finally garnish with the caramelized carrots, raisins, and nuts.