📝 About This Recipe
Morgh Palaw is a cornerstone of Afghan hospitality, featuring succulent chicken tucked beneath a blanket of long-grain basmati rice infused with the warmth of cumin and cardamom. Unlike its cousin, the Kabuli Palaw, this dish focuses on the delicate balance of savory poultry juices and caramelized onions that tint the rice a beautiful mahogany. It is a soul-warming centerpiece that captures the ancient silk-road flavors of Central Asia in every fragrant bite.
🥗 Ingredients
The Chicken Base
- 2 lbs Chicken (bone-in, skinless pieces like thighs and drumsticks for maximum flavor)
- 2 large Yellow Onions (thinly sliced)
- 1/2 cup Vegetable Oil (or ghee for a richer taste)
- 4 cloves Garlic (minced)
- 1 inch Ginger (freshly grated)
The Rice and Aromatics
- 3 cups Sela Basmati Rice (parboiled long-grain rice, soaked for 2 hours)
- 1 tablespoon Ground Cumin
- 1 teaspoon Ground Cardamom
- 1 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Salt (divided for chicken and rice water)
- 2 cups Chicken Broth (or water)
- 1/4 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
The Garnish (Zirak)
- 2 large Carrots (cut into matchsticks)
- 1/2 cup Black Raisins (washed and drained)
- 1 teaspoon Sugar (to glaze the carrots)
👨🍳 Instructions
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1
Rinse the Sela rice in cold water until the water runs clear, then soak it in plenty of water for at least 2 hours. This is crucial for the long, separate grains characteristic of Afghan Palaw.
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2
Heat the oil in a large, heavy-bottomed pot (a Dutch oven is perfect) over medium-high heat. Add the sliced onions and sauté until they are a deep, dark golden brown. Do not burn them, but the darker the onion, the richer the color of your rice.
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3
Add the chicken pieces to the pot. Brown the chicken on all sides for about 8-10 minutes until it takes on the color of the onions.
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4
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. Add 1 teaspoon of salt, 1 teaspoon of cumin, and the black pepper.
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5
Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is tender and cooked through.
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6
While the chicken simmers, prepare the garnish. In a small skillet with a touch of oil, sauté the carrot matchsticks with a teaspoon of sugar until softened. Add the raisins and cook until they plump up. Remove from heat and set aside.
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7
Once the chicken is done, remove the pieces from the pot and set aside on a plate. Measure the remaining liquid (yakhni). You want about 1.5 to 2 cups of concentrated liquid. If you have more, boil it down; if less, add a bit of water.
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8
In a separate large pot, bring 8 cups of water and 1 tablespoon of salt to a rolling boil. Drain the soaked rice and add it to the boiling water. Parboil for 6-8 minutes until the grains are softened on the outside but still have a firm 'bite' (al dente) in the center.
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9
Drain the rice and return it to the large pot. Pour the reserved chicken liquid (yakhni) over the rice. Add the remaining cumin and the ground cardamom, tossing gently with a large slotted spoon (kafgeer) to coat the rice evenly.
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10
Create a well in the center of the rice and nestle the cooked chicken pieces inside. Cover the chicken with the surrounding rice.
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11
Drizzle the saffron water over one section of the rice for a pop of color. Top the rice with the sautéed carrots and raisins.
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12
Wrap the pot lid in a clean kitchen towel (to absorb steam) and seal the pot tightly. Cook on high heat for 3-5 minutes until steam begins to escape, then reduce heat to the lowest setting and 'dum' (steam) for 20-25 minutes.
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13
To serve, gently remove the carrot and raisin garnish. Lift the chicken out and set aside. Fluff the rice gently with a fork or slotted spoon to avoid breaking the grains. Plate the rice on a large platter, place the chicken on top, and finish with the carrot and raisin garnish.
💡 Chef's Tips
Use 'Sela' Basmati rice if possible; it is double-steamed and holds its shape perfectly during the long 'dum' process. The secret to the brown color of the rice is the onions—be patient and brown them deeply without charring. Always wrap your lid in a towel during the final steaming phase to prevent moisture from dripping back onto the rice, which makes it mushy. If you don't have saffron, a pinch of turmeric in the chicken broth can provide a similar golden hue. Avoid stirring the rice vigorously; use a lifting motion to keep the long grains intact.
🍽️ Serving Suggestions
Serve with a side of Salata (Afghan chopped salad with tomatoes, cucumbers, and onions). Pair with a bowl of cooling Mast-o-Khiar (yogurt and cucumber dip with dried mint). A side of spicy Afghan green chutney (Chutney-e-Gashneez) adds a wonderful zing. Enjoy with hot, fresh naan to scoop up the tender chicken. Serve with a glass of Dogh (savory yogurt drink) to balance the spices.