Chef-tested recipe
Quick and Easy Qabili Palaw Recipe
Fragrant Afghan Rice with Lamb, Carrots, Raisins, and Nuts
Qabili palaw, also spelled Kabuli pulao or Qabeli palaw, is a fragrant Afghan rice dish layered with tender meat and topped with sweet carrots, raisins, and nuts.
What makes this dish memorable is its balance. The rice is aromatic rather than spicy, the lamb provides richness, and the carrot-and-raisin topping adds gentle sweetness. The grains should remain long and separate, while the meat should be tender enough to cut with a spoon.
Recipe Information
Quick and Easy Qabili Palaw Recipe
Ingredients
For the Lamb
- Lamb shoulder, cut into large cubes: 1,000 g
- Red onion, thinly sliced: 250 g
- Garlic, minced: 30 g
- Neutral oil: 70 ml
- Water: 1,500 ml
- Fine salt: 14 g
- Ground cumin: 5 g
- Ground coriander: 4 g
- Ground black pepper: 3 g
- Ground cardamom: 2 g
- Ground cinnamon: 1 g
For the Rice
- Aged basmati rice: 800 g
- Water for soaking and boiling: as needed
- Fine salt: 18 g
- Reserved lamb stock: 400 ml
For the Carrot and Raisin Topping
- Carrots, cut into thin strips: 350 g
- Seedless raisins: 180 g
- Slivered almonds: 70 g
- Shelled pistachios: 40 g
- Neutral oil: 40 ml
- White sugar: 30 g
- Ground cardamom: 1 g
Preparation Overview
1. Wash and soak the basmati rice.
2. Brown the lamb and onions.
3. Braise the lamb until tender.
4. Strain and reserve the cooking stock.
5. Parboil the rice.
6. Prepare the carrots, raisins, and nuts.
7. Layer the rice with the lamb and stock.
8. Steam until the rice is fluffy.
9. Finish with the carrot-and-raisin topping.
Method
Wash and soak the rice Rinse the basmati rice several times until the water becomes mostly clear. Cover the rice with fresh water and soak for 45 minutes. Drain before boiling.
Brown the onions Heat 70 ml neutral oil in a heavy pot over medium heat. Add the sliced onions and cook until deeply golden. Do not burn them. Their colour gives the rice stock much of its depth.
Brown the lamb Add the lamb cubes. Cook until the meat is browned on several sides. Add the garlic and cook for 1 minute.
Add the spices Add cumin, coriander, black pepper, cardamom, cinnamon, and salt. Stir until the lamb is evenly coated.
Braise the lamb Pour in 1,500 ml water. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 60 to 80 minutes, or until the lamb is tender. Remove the lamb and reserve 400 ml of the strained cooking stock.
Parboil the rice Bring a large pot of water to a boil. Add 18 g salt. Add the drained rice and boil until the grains are about 70 percent cooked. The outside should be tender, but the centre should remain slightly firm. Drain immediately.
Prepare the carrot topping Heat 40 ml neutral oil in a frying pan. Add the carrots and cook over medium heat until slightly softened. Add the sugar and cook until the carrots become glossy. Add the raisins and cook for another 1 to 2 minutes, just until they swell. Stir in the almonds, pistachios, and cardamom. Remove from the heat.
Layer the palaw Place the lamb in the bottom of a clean heavy pot. Spread the parboiled rice over the lamb. Pour 400 ml reserved lamb stock evenly over the rice. Make several holes through the rice with the handle of a wooden spoon to allow steam to circulate.
Steam the rice Cover the pot tightly. Cook over medium heat for 5 minutes, then reduce to very low heat. Steam for 25 to 30 minutes. Do not stir during steaming.
Rest and assemble Turn off the heat and let the rice rest for 10 minutes. Gently loosen the rice with a fork or flat spoon. Transfer the rice and lamb to a serving platter. Arrange the carrots, raisins, almonds, and pistachios over the top.
Beginner Technique Notes
Use aged basmati rice because it remains longer and more separate after cooking.
Do not fully cook the rice during boiling. It finishes cooking during the steaming stage.
Drain the raisins as soon as they become plump. Cooking them too long can make them burn or become bitter.
Keep the final steaming heat low. High heat can scorch the bottom before the rice finishes steaming.
Avoid aggressive mixing. Fold gently to protect the long rice grains.
Tips and Variations
Chicken Version: Replace lamb with bone-in chicken pieces and reduce the braising time.
Beef Version: Use beef chuck and simmer until completely tender.
Sweeter Topping: Increase the raisins to 220 g.
Nut-Free Version: Omit the almonds and pistachios.
More Aromatic Version: Add 2 g crushed saffron infused in 30 ml warm water to the reserved stock.
Party Preparation: Braise the lamb and prepare the topping one day ahead. Parboil and steam the rice shortly before serving.
Serving Ideas
Serve qabili palaw with
- Afghan cucumber and tomato salad
- Plain yogurt
- Garlic yogurt
- Pickled vegetables
- Fresh coriander
- Flatbread
- Mantu
- Grilled kebabs
Storage
Chiller: Up to 3 days
Freezer: Up to 1 month
Best reheating method: Covered pot or steamer
Sprinkle a small amount of water over the rice before reheating. Cover tightly and warm gently until steaming.
Store the carrot-and-raisin topping separately when possible.
Nutritional Value
Nutrition values are estimates and depend on the lamb cut, oil absorption, rice brand, and serving size.
Allergen Notes
Contains tree nuts if almonds and pistachios are used.
Naturally dairy-free.
Naturally egg-free.
Naturally gluten-free when all spices and packaged ingredients are certified gluten-free.
For a nut-free version, omit the almonds and pistachios.
Frequently Asked Questions
Is it called Qabili Palaw or Kabuli Pulao?
Both names are commonly used in English. Alternative spellings include Qabeli palaw, Qabuli palau, and Kabuli pulao.
What meat is best for qabili palaw?
Lamb shoulder is traditional and becomes tender during braising. Beef chuck and chicken can also be used.
Why is my rice sticky?
The rice may not have been washed thoroughly, may have been overboiled, or may have been stirred too much.
Can I prepare the lamb ahead?
Yes. Braise the lamb and refrigerate it in its stock for up to two days.
Can I omit the raisins?
Yes, but they provide the characteristic sweet contrast. Chopped dried apricots may be used as an alternative.
Why should the rice be parboiled?
Parboiling begins the cooking process while keeping the grains firm enough to finish through gentle steaming.
Can I cook everything in one pot?
A simplified one-pot version is possible, but parboiling and steaming produce a more traditional separated-rice texture.
How do I stop the bottom from burning?
Use a heavy pot, keep the final heat very low, and ensure enough stock is added before steaming.
