Kabuli Palaw, Qabili Palaw or simply Palau is an Afghan rice dish consisting of steamed rice mixed with lentils, raisins, carrots and lamb, chicken, or beef. It is the most popular dish in Afghanistan, and is considered the national dish.
Kabuli Pulao - Afghani Chicken
- ¼ cup olive oil
- 1 onion, diced
- 900 g boneless chicken breast
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- 1 teaspoon salt
- 2 cups water or chicken stock
- ¼ cup vegetable oil
- 2 carrots
- 1 teaspoon sugar
- 1 cup raisins
- 1 cup blanched almonds
- 2 cups basmati rice
- 1 teaspoon salt
- ½ teaspoon saffron
- 1 cup water, or as needed
- In a heavy pot, fry the onions until golden brown. Cut the chicken into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the chicken is done - about 10 minutes.
- Meanwhile cut the carrots into toothpick-size pieces. Fry them in vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.
- Once the chicken is done, remove from the water and set aside. Add rice to the remaining chicken stock. Add salt and enough water as recommended for the rice. Boil until the rice is done, about 20 minutes.
- Once the rice is done, remove from the pot and put it on a oven-safe casserole. Place chicken on top of the rice, cover and cook at 150°C. (300°F ; Gas Mark 2) for about 20 minutes.
- Serve by placing the chicken on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.
Cooks Notes & Variations
- Qabili Palaw is a made by cooking basmati or long grained rice in a broth-like 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.
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