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Kabuli Palao (Afghan Lamb Shanks with Rice, Carrots, and Raisins)
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Prep Time:
15 minutes
15 minutes
Cook Time:
90 minutes
90 minutes
Total Time:
105 minutes
105 minutes
Afghan Kabuli Palao: Fragrant spiced lamb with nuts, carrots, and sultanas over fluffy rice. Perfect for celebrations like Ramadan.
Ingredients:
- 2 lamb shanks (about 2 pounds)
- 2 cups water, plus more to cook the rice
- 1 large sweet onion, roughly chopped
- 1 teaspoon advieh
- 1 teaspoon felfel or 1/2 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon ground black pepper
- 1/2 cup, plus 1 teaspoon kosher salt, divided
- 3 quarts water
- 2 cups uncooked white basmati rice
- 1/2 cup plus 3 tablespoons vegetable oil, divided
- 2 teaspoons cumin seeds
- 1 tablespoon slivered almonds
- 1 tablespoon slivered pistachios
- 1 cup sultanas or golden raisins
- 2 medium carrots, peeled and cut into 2 x 1/4-inch matchsticks
Instructions:
- Prepare the lamb shanks: Score each lamb shank with a sharp knife 4 to 6 times to allow the flavors to penetrate. Place the shanks in the Instant Pot with 2 cups of water. Add onions, advieh, felfel, turmeric, curry powder, black pepper, and 1 teaspoon salt, stirring well. Seal the Instant Pot, set the valve to “Sealing,” and pressure cook on high for 40 minutes.
- Cook the rice: In a large pot, combine 3 quarts of water, basmati rice, and 1/2 cup salt (or 1/4 cup if using table salt), ensuring the rice can move freely. Bring to a boil, then cover and simmer for 12-15 minutes until tender but still firm. Keep an eye on the pot to prevent overflow. Once cooked, drain the rice in a colander without rinsing, allowing it to cool slightly before serving.
- To complete the rice: Heat 2 tablespoons of oil in the same pot over medium heat without rinsing. Once hot but not smoking, add cumin seeds, reduce heat to low, and incorporate cooked rice. Spread rice evenly in the pot, cover, and cook for 10 to 15 minutes until a crispy bottom layer forms. Top rice kernels should resemble a crescent moon shape. Turn off heat and keep covered.
- Prepare the nuts: In a small saucepan, cover the almonds and pistachios with water. Bring to a boil over high heat for 2 minutes. Drain well using a colander, then transfer to a bowl and set aside.
- Heat sultanas in oil: In a small frying pan over medium heat, cook the sultanas in 1/2 cup of oil until they plump up, stirring often. This should take 3 to 5 minutes, depending on the freshness of the sultanas. Drain in a fine mesh strainer or heat-proof colander over a bowl, then transfer to a small bowl, leaving the oil behind.
- To cook the carrots, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the carrots and cook until tender, stirring occasionally, for 8 to 10 minutes. Ensure the carrots don't brown by adding 1 tablespoon of water if needed.
- Prepare the rice: Gently stir the rice with a large spoon, scraping off any lightly golden crust from the bottom of the pot. Place half of the cooked rice on a serving platter. Layer half of the boiled almonds and pistachios, followed by half of the fried sultanas and carrots. Repeat with the remaining rice, nuts, sultanas, and carrots. Serve while warm.
- Plate the lamb: After the Instant Pot has finished cooking the lamb, quickly release the pressure by moving the steam valve to "Venting." Ensure you are protected by using an oven mitt or a thick kitchen towel to prevent burns. Once all the pressure has been released, carefully open the lid to reveal tender, easily pulled meat. Transfer the lamb to one side of a spacious serving platter along with the cooking liquid, which adds a flavorful touch. Keep any leftovers refrigerated in separate containers for up to 5 days. Enjoy the dish and show your love by leaving us a rating!