Kabuli Palaw

 

Kabuli Palaw is a pilaf made in Afghanistan and Uzbekistan that combines Rice, Raisins, Carrots and spiced Lamb.

The rice is cooked beneath the Lamb to allow the juices from the Lamb to flow into the meat and enhance the rice flavour.

Ingredients

• Lamb (cut of your choice)
• Carrots
• White Onions
• Basmati Rice
• Almonds
• Sultanas
• Oil

  

• Kashmiri Chili Powder
• Cumin Powder
• Black Pepper
• Smoked Paprika Powder
• Ground Cloves Powder
• Pink Himalayan Salt
• Aleppo Pepper
• Garlic Powder
• Onion Powder
• Pomegranate Molasses

Process

• 1. Place the meat in a large bowl and marinade with the following ingredients: Oil, Kashmiri Chili Powder, Cumin Powder, Black
     Pepper, Smoked Paprika Powder, Ground Cloves Powder, Pink Himalayan Salt, Aleppo Pepper, Garlic Powder, Onion Powder and pomegranate molasses. Mix the ingredients and meat together thoroughly.
  2. Cut the carrots into strips and place in a pan with oil. Add Salt, Black Pepper, Kashmiri Chili powder and fry.
  3. After the carrots have been fried, remove and add the sliced onions, with oil, Salt, Black Pepper and Kashmiri Chili powder and fry.
  4. Proceed to fry the sultanas and almonds separately.
  5. Soak two cups of Basmati rice for 30 minutes with 1 tsp of salt.

     

  6. Layer the carrots, sultanas and almonds with rice in a pot that will be placed in the lowest rung of the tiered rack in the Tandoor.
  7. Place the meat on the layers above the rice, which will allow the meat juices to flow on the rice during the cooking process. The rice will take approximately 20-30 minutes to cook.