📝 About This Recipe
Yakni Palaw is the soul of Afghan hospitality, a majestic dish where long-grain basmati rice is infused with the deep, savory essence of a slow-simmered meat broth. Unlike the sweetened Kabuli Palaw, this version focuses on the purity of the 'Yakni' (stock), resulting in a sophisticated profile of cardamom, cumin, and succulent meat. It is a comforting masterpiece that showcases the Afghan mastery of rice, turning simple ingredients into a fragrant, golden centerpiece.
🥗 Ingredients
The Meat and Broth (Yakni)
- 2 lbs Lamb or Beef (bone-in, cut into 2-inch chunks (shoulder or shank preferred))
- 1 large Yellow Onion (peeled and quartered)
- 4-5 cloves Garlic (smashed)
- 1 inch Ginger (sliced into coins)
- 6-7 cups Water (to cover the meat)
- 2 teaspoons Salt (or to taste)
The Rice and Aromatics
- 3 cups Sela Basmati Rice (soaked for at least 2 hours)
- 1/2 cup Vegetable Oil (or ghee for extra richness)
- 1 medium Yellow Onion (finely sliced)
- 6-8 pieces Green Cardamom Pods (lightly crushed)
- 1 teaspoon Black Peppercorns (whole)
- 1 tablespoon Cumin Seeds (toasted and coarsely ground)
- 1/4 teaspoon Ground Cloves
- 1 piece Cinnamon Stick (3 inches long)
👨🍳 Instructions
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1
Rinse the Sela basmati rice in cold water several times until the water runs clear. Soak the rice in plenty of water for at least 2 hours (or up to 4) to ensure long, fluffy grains.
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2
In a large heavy-bottomed pot or pressure cooker, combine the meat, quartered onion, smashed garlic, ginger, and salt. Add the water and bring to a boil.
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3
Skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer until the meat is very tender (about 1 to 1.5 hours for a regular pot, or 25-30 minutes for a pressure cooker).
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4
Once the meat is tender, remove it from the broth and set aside. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Measure out exactly 4.5 cups of broth; if you have less, top it up with water.
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5
In a large Dutch oven (degh), heat the oil over medium-high heat. Add the sliced onions and fry until they are a deep golden brown. This color provides the signature hue of the Palaw.
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6
Add the cooked meat to the onions and fry for 3-4 minutes until the meat develops a slight crust.
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7
Stir in the cumin, cardamom, cloves, cinnamon stick, and peppercorns. Toast the spices with the meat for 1 minute until fragrant.
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8
Pour the 4.5 cups of reserved meat broth into the pot. Bring the mixture to a rolling boil.
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9
Drain the soaked rice thoroughly and add it to the boiling broth. Stir gently once to ensure the rice is submerged.
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10
Cook on high heat uncovered until the rice has absorbed most of the liquid and small 'steam holes' appear on the surface of the rice. This should take about 8-10 minutes.
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11
Using the handle of a wooden spoon, poke a few holes through the rice to the bottom of the pot to allow steam to circulate.
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12
Wrap the pot lid in a clean kitchen towel (to absorb excess moisture) and cover the pot tightly. Reduce the heat to the lowest possible setting.
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13
Let the rice 'steam' (dem) for 20-25 minutes. Do not open the lid during this time!
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14
Turn off the heat and let the pot sit for 5 minutes. Gently fluff the rice with a large fork or a flat rice paddle, being careful not to break the long grains.
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15
Transfer to a large platter, placing the succulent pieces of meat on top or buried within the rice mound for a traditional presentation.
💡 Chef's Tips
Always use Sela (parboiled) Basmati rice for Afghan Palaw; it is sturdier and holds its shape better than standard basmati. The secret to the color of the rice is the browning of the onions; go for a dark mahogany color but be careful not to burn them. If you want an even deeper flavor, use lamb bones or a marrow bone in the broth-making process. Ensure the lid is sealed tightly during the steaming phase; if your lid is loose, place a heavy weight on top to keep the steam inside.
🍽️ Serving Suggestions
Serve with a side of 'Salata'—a fresh Afghan salad made of finely diced tomatoes, cucumbers, onions, and cilantro with lemon juice. Pair with a bowl of creamy garlic yogurt (Maast) or a spicy cilantro chutney (Chatney Sabz). A side of pickled vegetables (Torshi) provides a perfect acidic crunch to cut through the richness of the meat. Enjoy with a hot cup of green tea with cardamom after the meal to aid digestion.