Basmati Rice With Carrots Raisins And Spices Kabli Recipes

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QABALI - AFGHANI RICE



Qabali - Afghani Rice image

This recipe is Afghani cooking - its a rice dish that's very popular and very delicious. Serve with a nice meat sauce.

Provided by SWEETER THAN HONEY

Categories     Side Dish     Rice Side Dish Recipes

Time 1h40m

Yield 16

Number Of Ingredients 13

3 tablespoons vegetable oil
5 carrot, julienned
1 teaspoon white sugar
½ cup sultana raisins
4 cups uncooked basmati rice
½ cup vegetable oil
1 tablespoon white sugar
1 cup water
1 pinch saffron
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon black pepper
1 teaspoon ground cumin

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes.
  • In a large skillet, heat 3 tablespoons oil over medium heat. Add carrots and 1 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool.
  • Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, then strain with a mesh strainer.
  • In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar. Cook until sugar dissolves completely, making a syrup. Remove from heat , and cool. Once cool, add 1 cup water, and return to a boil.
  • Return the rice to pan. Stir in carrots and raisins, and then mix in oil and sugar syrup. Season with saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes with a spoon all over the rice. Cover, and cook over high heat until you hear crackling noises. Remove from heat.
  • Bake, covered, in preheated oven for 20 minutes. Remove from oven, and toss rice with a fork.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 44.4 g, Fat 10.1 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 1.7 g, Sodium 16.6 mg, Sugar 5.3 g

AFGHANI KABLI PULAO



Afghani Kabli Pulao image

This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.

Provided by chanty475

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h39m

Yield 6

Number Of Ingredients 19

2 cups sella basmati rice
5 cardamom pods, divided
1 onion, peeled and halved
1 whole head garlic, loose skins removed
5 whole cloves, divided
2 teaspoons ground black pepper, divided
2 teaspoons cumin seed, divided
1 teaspoon salt
1 teaspoon white sugar
1 cinnamon stick
1 teaspoon paprika
1 teaspoon coriander seeds
3 ½ cups water
1 tablespoon canola oil
1 onion, chopped
1 cup carrots, chopped into matchstick pieces
3 cloves garlic
½ cup raisins
½ cup slivered almonds

Steps:

  • Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
  • Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
  • Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
  • Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
  • Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
  • Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g

EASY KABLI -- SPICED BASMATI RICE WITH CARROTS AND RAISINS



Easy Kabli -- Spiced Basmati Rice With Carrots and Raisins image

This is my easy adaptation of an Afgani rice dish recipe. It has a hint of sweetness to complement the savory flavors. A big hit for our whole family, and a tasty way to dress up rice!

Provided by KrisGoodNews

Categories     Long Grain Rice

Time 30m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 12

1 cup basmati rice
1 3/4 cups water (or amount suggested by rice packaging)
1/2 tablespoon margarine
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon cumin
1/8 teaspoon pepper
2 tablespoons oil
1/2 tablespoon sugar
1/2 cup raisins
2 carrots

Steps:

  • Set raisins to soak in water for 15-30 minutes. If time allows, drain this water off and use it to cook the rice. Otherwise, discard soaking water. This will make the raisins plump and juicy in the dish.
  • Bring water to boil in a small to medium pot. Add margarine, rice, and the five dry spices to the water. Stir. Cover. Reduce heat to very low. Simmer rice for 15 minutes, then remove from heat and let sit another 5 minutes. These cooking times are given by my brand of rice. Adjust if needed for your brand.
  • While rice is cooking, peel carrots, then shred, or shave into short strips with a vegetable peeler. Feed carrot stubs to hungry kids, if applicable.
  • When cooked rice is standing by, heat oil in a small skillet on medium high heat. Add sugar and stir until it dissolves. Add carrot shavings and drained, soaked raisins to the skillet. Saute and stir until carrots wilt a bit. Remove from heat.
  • Fluff rice with a spoon or fork and garnish with carrot and raisin mixture. Enjoy!

Nutrition Facts : Calories 211.8, Fat 6.5, SaturatedFat 1, Sodium 417.7, Carbohydrate 36.5, Fiber 2.2, Sugar 9.4, Protein 3

BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)



Basmati Rice With Carrots, Raisins and Spices (Kabli) image

Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted to a vegetarian dish. I at least double the spice amounts but have posted the original quantities.

Provided by Annacia

Categories     Low Cholesterol

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups basmati rice
1 tablespoon salt
1/4 cup vegetable oil
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cumin
1/4 teaspoon pepper
4 carrots
1 cup golden raisin

Steps:

  • Rinse rice under running water until water is clear.
  • In large bowl, cover rice with water; soak for 1 hour, drain.
  • Add salt to large pot of boiling water; add rice.
  • Cover and simmer until tender, 6 to 8 minutes.
  • Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
  • Pour rice into large Dutch oven.
  • In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
  • Add sugar; stir until dissolved.
  • Add reserved cooking liquid; bring to boil.
  • Slowly pour over rice, stirring to coat.
  • Stir in cardamom, cinnamon, cumin and pepper.
  • Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
  • Spoon into serving dish, mounding attractively.
  • Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
  • In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
  • Spoon over rice.

BASMATI RICE WITH FRIED CASHEWS AND RAISINS



Basmati Rice with Fried Cashews and Raisins image

This recipe was inspired by a New Year's Day feast I was invited to starring a huge chicken biryani. I helped the host with the final touches of the meal, including frying some nuts and raisins as a topping. I loved the flavor and texture they brought to the meal. While this recipe is certainly not biryani, the toasted toppings mixed into a lightly spiced rice, takes me back to that special day.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toast 3/4 teaspoon crushed cumin seeds in 1 tablespoon butter in a saucepan over medium heat, about 1 minute. Stir in 1 cup rinsed basmati rice and 1 cinnamon stick. Add 1 1/2 cups water and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and cook until the liquid is absorbed, 15 minutes. Pan-fry 1/4 cup each raisins and salted cashews in vegetable oil, about 30 seconds. Sprinkle over the rice and fluff together; season with salt.

BASMATI RICE WITH RAISINS, NUTS AND PEAS



Basmati Rice with Raisins, Nuts and Peas image

Categories     Rice     Side     Sauté     Vegetarian     Wheat/Gluten-Free     Raisin     Almond     Cashew     Pea     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 17

2 cups basmati rice (available at Indian markets, specialty foods stores and some supermarkets)
2 tablespoons vegetable oil
2 small onions, thinly sliced
2 teaspoons cumin seeds
12 whole black peppercorns
8 whole cloves
6 whole cardamom pods
3 bay leaves
1 cinnamon stick
4 cups water
1/4 cup whipping cream
1 teaspoon salt
1/4 teaspoon saffron threads
1 1/2 cups frozen peas
1/4 cup chopped almonds
1/4 cup chopped cashews
1/4 cup raisins

Steps:

  • Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain.
  • Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; sauté until onions are brown, about 4 minutes.
  • Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes.
  • Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins.

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Top Asked Questions

What are the best recipes for carrot rice?
Carrots, onions, raisins and rice. Very simple and easy to find ingredients infused our carrot rice with wonderful warm flavors. Add shredded carrots and continue cooking at medium-low heat for about 7 minutes. Add rice and stir well. Bring to a boil, cover, and simmer. 5. In a separate skillet, toast slivered almonds 6.
How do you cook carrots and raisins in a skillet?
Reduce heat to 200°F (100°C); bake, covered, for 1 hour. Spoon into serving dish, mounding attractively. Meanwhile, peel and cut carrots into very thin strips or grate coarsely. In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes. Spoon over rice.
How to cook lamb kebabs with rice?
Rinse the rice three times, soak in warm water, and then set aside for at least 45 minutes. In a medium dish, heat the olive oil. Add the chopped onions and garlic, and sauté for around two minutes. Add 1/4 of teaspoon turmeric and salt to taste. Then, add the lamb and continue to stir until brown on each side.
How to cook rice in the oven with salt?
Rinse rice under running water until water is clear. In large bowl, cover rice with water; soak for 1 hour, drain. Add salt to large pot of boiling water; add rice. Cover and simmer until tender, 6 to 8 minutes. Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside. Pour rice into large Dutch oven.

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