📝 About This Recipe
Lawang Palaw is a hidden gem of Afghan cuisine, celebrated for its vibrant golden hue and the earthy warmth of turmeric. This dish features succulent chicken pieces braised in a rich, yogurt-based sauce that perfectly balances savory spices with a subtle tang. Served alongside perfectly fluffed long-grain basmati rice, it offers a comforting yet sophisticated flavor profile that embodies the soulful hospitality of Afghanistan.
🥗 Ingredients
The Braised Chicken (Lawang)
- 2 lbs Chicken (thighs and drumsticks, skin removed)
- 2 large Yellow Onions (finely diced)
- 4 cloves Garlic (minced)
- 1 inch Ginger (fresh, grated)
- 1.5 tablespoons Turmeric Powder (high quality for color)
- 1 teaspoon Ground Coriander
- 1 cup Plain Greek Yogurt (whisked until smooth)
- 1/4 cup Vegetable Oil
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatic Rice (Palaw)
- 3 cups Sela Basmati Rice (soaked for at least 2 hours)
- 1 teaspoon Cumin Seeds
- 4-5 pieces Green Cardamom Pods (slightly crushed)
- 8 cups Water (for boiling)
- 2 tablespoons Salt (for the boiling water)
Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 pinch Red Chili Flakes (optional for heat)
👨🍳 Instructions
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1
Rinse the Sela rice in cold water 3-4 times until the water runs clear, then soak in plenty of water for at least 2 hours. This is crucial for the long, separate grains characteristic of Afghan rice.
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2
In a large heavy-bottomed pot or Dutch oven, heat 1/4 cup of oil over medium-high heat. Add the diced onions and sauté until they are translucent and just beginning to turn golden (about 8-10 minutes).
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3
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the chicken pieces to the pot. Brown the chicken slightly on all sides for about 5 minutes. Stir in the turmeric, coriander, salt, and black pepper, ensuring the chicken is evenly coated in the golden spices.
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5
Reduce the heat to low. Slowly whisk in the yogurt. To prevent curdling, you can temper the yogurt by mixing a spoonful of the warm onion mixture into it before adding it all to the pot.
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6
Cover the pot and simmer the chicken on low heat for 35-40 minutes. The chicken should be tender and the sauce (qurma) should be thick and vibrant gold. If it looks too dry, add 1/4 cup of water.
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7
While the chicken is simmering, bring 8 cups of water and 2 tablespoons of salt to a boil in a separate large pot.
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8
Drain the soaked rice and add it to the boiling water. Boil for 6-8 minutes. Test a grain: it should be soft on the outside but still have a firm 'bite' in the center (al dente).
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9
Drain the rice in a colander. Return the rice pot to the stove, add a splash of oil and a few tablespoons of water to the bottom.
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10
Layer the parboiled rice back into the pot, forming a mound. Sprinkle the cumin seeds and crushed cardamom over the rice.
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11
Poke a few holes through the rice mound with the handle of a wooden spoon to allow steam to rise. Cover the lid with a clean kitchen towel to trap moisture and place it tightly on the pot.
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12
Cook on high heat for 2-3 minutes until you see steam escaping the lid, then reduce heat to the lowest setting and 'steam' (dem) for 15-20 minutes.
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13
To serve, gently fluff the rice with a large flat spoon (kafgeer). Place the rice on a large platter and top with the golden chicken and its rich turmeric sauce, or serve the chicken in a separate bowl alongside the rice.
💡 Chef's Tips
Always use 'Sela' (parboiled) basmati rice for authentic Afghan texture; it is more resilient and won't break during the steaming process. If your yogurt sauce separates, don't panic! It still tastes delicious, but tempering the yogurt with warm liquid beforehand usually prevents this. For a deeper flavor, you can add a pinch of saffron threads soaked in warm water to the rice during the steaming phase. Be generous with the turmeric; it provides the signature earthy flavor and sunlight-yellow color that defines Lawang. If using chicken breast, reduce the simmering time to 20 minutes to prevent the meat from becoming dry.
🍽️ Serving Suggestions
Serve with a side of 'Salata'—a finely chopped Afghan salad of tomatoes, cucumbers, onions, and cilantro with lemon juice. A side of cooling yogurt dip (Borani or simple garlic yogurt) balances the warmth of the turmeric perfectly. Serve with warm Afghan naan to soak up every drop of the golden yogurt sauce. Pair with a glass of 'Doogh', a savory Afghan yogurt drink flavored with dried mint and cucumber. Offer some spicy Afghan green chutney (Chatney Gashneez) for those who enjoy an extra kick of heat.