Kabuli Palaw in Artisan Tandoor

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice offers more fiber, while long-grain rice is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries add tartness, while dried apricots are often cheaper.

Rinse basmati rice under cold water until water runs clear.

Soak the rice in water for 30 minutes, then drain.

Heat oil in a large pot over medium heat until shimmering.

Sauté chopped onions until translucent, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in cubed lamb and brown on all sides, about 5-7 minutes.

Add spices and salt, cooking for another 2 minutes.

Pour in water and bring to a boil.

Reduce heat, cover, and simmer until lamb is tender, about 1 hour.

Remove lamb and strain the broth, reserving it for cooking rice.

In the same pot, add soaked rice and enough broth to cover by 1 inch.

Bring to a boil, then reduce heat to low, cover, and cook until rice is tender, about 20 minutes.

In a separate pan, sauté sliced carrots in oil until golden, about 5 minutes.

Add raisins and almonds to the carrots, cooking for another 2 minutes.

Fluff the rice with a fork and layer the carrot mixture on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens