Qabuli Palow

Qabuli Palow

  • Servings: 4
  • Total Time:


3 cups Royal Sella Basmati rice

8 pc chicken (leg + thigh, bone in)

3 sliced onions

10 oz bag shredded carrots

8 oz bag raisins (i used zante currants)

1 tsp sugar for carrots

1 tsp ground cardamom for raisins and carrots

1 tsp ground cardamom for rice

1 TBSP minced garlic for chicken

1 TBSP salt for chicken.

2 TBSP salt for rice.

1.5 cup stock + 1 cup water (or full parts water)

1 TBSP palow masala

oil: 1/3c for carrots, 1/4c for raisins, 1/3c (or more) for onions


  1. Set oven to 350
  2. Wash and soak your rice until water runs clear. Set aside.
  3. In a pan add oil for carrots, and sugar.
  4. Once it has softened, set aside.
  5. Add oil for raisins. sauté until softened. set aside
  6. Add oil for onions + begin to brown
  7. Once fully browned, place in chicken with garlic + salt. Sear for 5-8 minutes
  8. Add stock and water mixture
  9. Close lid and let it fully cook on medium heat for 25 minutes (flipping once half way)
  10. Once cooked, separate chicken from yakhni (stock/broth)
  11. To boiling water add strained soaked rice with salt.
  12. Once rice grains are softened, but still has a bite to them- strain it.
  13. In an oven safe pot place the cooked and strained rice. Top it with the yakhni (stock from chicken) + palow masala. Mix gently
  14. On one side of the pot place cooked chicken
  15. On the other side of pot add carrots and raisins. -Top this with more cardamom and sprinkle a little more masala onto rice
  16. Poke “holes” into rice for steaming
  17. Close lid and let it bake for 30 minutes
  18. Once baked, give the rice a gentle mix. it’s time to serve



  1. Layer of rice into serving dish
  2. Place all the chicken and top it with remainder of rice
  3. Top with carrots then raisins