📝 About This Recipe
Hailing from the historic southern province of Kandahar, this aromatic rice dish is a masterclass in the balance of meat and grain. Unlike the more famous Kabuli Palaw which leans sweet with carrots and raisins, Kandahari Palaw is celebrated for its savory, robust profile, heavily scented with cumin and featuring fork-tender lamb. It is a soul-warming centerpiece that represents the height of Afghan hospitality and culinary tradition.
🥗 Ingredients
The Meat Base
- 2 lbs Lamb shoulder or leg (cut into 2-inch bone-in chunks)
- 2 large Yellow onion (thinly sliced)
- 4 pieces Garlic cloves (minced)
- 1/2 cup Vegetable oil (or ghee for a richer flavor)
- 4 cups Water (for simmering the meat)
The Rice and Aromatics
- 3 cups Sela Basmati Rice (parboiled long-grain rice, soaked for at least 2 hours)
- 2 tablespoons Black Cumin (Zira-e-Siah) (whole seeds, slightly crushed)
- 1 tablespoon Char Masala (Afghan four-spice mix (cinnamon, cloves, cumin, black pepper))
- 2 tablespoons Salt (adjust to taste)
- 1 teaspoon Black pepper (freshly ground)
The Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2-3 pieces Green Chilies (slit lengthwise)
👨🍳 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 to 3 hours. This is crucial for the long, separate grains characteristic of Afghan Palaw.
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2
In a large heavy-bottomed pot (a Dutch oven or 'deg' is ideal), heat the oil over medium-high heat. Add the sliced onions and sauté until they are a deep golden brown, about 10-12 minutes.
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3
Add the lamb chunks to the onions. Brown the meat thoroughly on all sides to lock in the juices and develop a rich color. Add the minced garlic and cook for another 2 minutes until fragrant.
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4
Pour in 4 cups of water, salt, and half of the black cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, or until the lamb is tender enough to pull apart with a fork.
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5
Once the meat is cooked, remove the lamb pieces from the pot and set aside. Measure the remaining liquid (yakhni). You need approximately 4.5 cups of liquid. If you have less, add water; if too much, boil it down.
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6
In a separate large pot, bring 8 cups of water with a tablespoon of salt to a boil. Drain the soaked rice and add it to the boiling water. Parboil for 5-7 minutes until the rice is 'al dente'—soft on the outside but still firm in the middle.
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7
Drain the parboiled rice and return it to the large pot or the Dutch oven used for the meat. Pour the reserved meat broth (yakhni) over the rice.
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8
Sprinkle the remaining black cumin and the Char Masala over the rice. Gently fold the rice to ensure the spices and broth are evenly distributed without breaking the grains.
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9
Nestle the cooked lamb pieces into the rice, burying them slightly. Place the slit green chilies on top.
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10
Wrap the pot lid in a clean kitchen towel (this is the 'Dum' technique) and fit it tightly onto the pot to prevent steam from escaping.
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11
Cook on high heat for 3-5 minutes until you see steam escaping from the edges, then reduce the heat to the lowest setting and steam for 25-30 minutes.
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12
Turn off the heat and let the pot sit, undisturbed, for 10 minutes. This allows the moisture to redistribute, ensuring the rice doesn't stick.
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13
To serve, gently remove the meat and set aside. Fluff the rice with a large flat spoon (kafgeer) and spread it onto a large platter. Place the meat on top and garnish with fresh cilantro.
💡 Chef's Tips
Use 'Sela' rice specifically; it is a parboiled basmati that holds its shape perfectly during the long steaming process. Don't skimp on browning the onions; the deep color of the onions provides the signature golden-brown hue of the rice without using artificial dyes. If you don't have Char Masala, make a quick version by mixing equal parts ground cinnamon, cloves, cumin, and black pepper. Always use bone-in lamb if possible, as the marrow adds a profound depth of flavor to the broth that lean meat cannot replicate. When fluffing the rice, use a gentle 'cutting' motion with your spatula rather than stirring to avoid breaking the long grains.
🍽️ Serving Suggestions
Serve with a side of Salata (Afghan diced salad of tomato, cucumber, and onion) to provide a fresh crunch. A dollop of thick Greek yogurt or 'Chaka' helps balance the richness of the lamb. Pair with 'Torshi' (Afghan pickled vegetables) for a vinegary hit that cuts through the spices. Freshly baked Naan-e-Afghani is perfect for scooping up any remaining meat and broth. Serve hot green tea with cardamom after the meal to aid digestion, as is traditional in Kandahar.