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cooksoncampus_260_webKabuli Palau - Brown Basmati Rice with Lamb

Ingredients (serves 6):

  • 600 g long-grained Basmati rice
  • 2 tsp. salt
  • 2 tsp. garam masala, ground
  • 1/2 tsp. cardamom, ground
  • 750 ml water
  • Oil
  • 2 onions, cut in half and then sliced
  • 600 g shoulder of lamb (or veal), cut into mid-sized pieces
  • 80 g fried onions
  • 1 tsp. black pepper
  • 1 tbsp. carroway seeds
  • 2 tsp. sugar


  • 5 EL oil
  • 5-6 carrots
  • 100 g raisins
  • 3 tbsp. sugar
  • 50 g pistachios (quartered)
  • 1 tsp. cardamom, ground
  • 1/2 cup of water (lukewarm)


Wash the dried rice in cold water and allow to swell in water for about 2 hrs

Slice the carrots into long thin (julienne) strips and cook in the oil. Add raisins and sugar. Sprinkle with pistachios and cardamom. Stir well, then season. Add a little water to soften the carrots. Reduce heat and simmer for about 10 mins. Add more seasoning if necessary. Set the carrots and raisins aside when the oil has separated. Reheat before adding to lamb and rice.

Combine the spices with 4 tbsp. of oil and 750 ml of warm water in a small pot and mix to yield a broth.

Heat 7 tbsp. of oil in a pressure cooker, add onions and cook until golden-brown. Then add the meat and cook thoroughly on all sides. Add the fried onions. Tip: Ask the butcher to trim the fat off and cut the meat into mid-sized chunks!!!

Now add the broth to the meat in the pot (the meat be fully covered; if necessary add more water!) and bring to the boil. Add the sugar and black pepper and mix well. Cook the meat at maximum heat for 10 mins, then for a further 10-15 mins on medium heat. When ready, the meat should be firm - not overdone! Strain the liquid through a sieve into a new pot and keep warm.

Add water to a non-stick pot and bring to the boil. Add rice and simmer until tender, strain off the liquid, and return the rice to the pot. Now add the lamb broth to the rice and stir with a wooden spoon. Check the seasoning!

Turn the hotplate up to maximum heat. Heap the rice in the center of the pot (make a few holes with the wooden spoon so that the steam can escape) and leave on high heat. When only about a 1-cm layer of broth remains, sprinkle the rice with carroway seeds. After a few minutes the mixture will begin to crackle. Now(!) is the time to reduce the heat to a minimum so that the rice doesn’t burn, and a tasty crust can form at the base of the pyramid. Remove the lid, wrap it in a tea-towel and replace it on the pot!

Now for the garnish: While the oil is heating up, place the lamb around the pyramid of rice. Then pour the hot oil over the meat and rice and simmer for 15-20 min.

Mix the rice and the meat well, and serve on a single large plate, topped with the warm carrot-pistachio-raisin mixture.