QABILI PILAU WITH CHICKEN
Afghan recipe for chicken with rice, carrots and raisins. For the Dim Sum fans out there, this is a sort of Afghanistan Sticky Rice - it's exactly the same, only way different. ;)
Provided by Rhonda Scheurer
Categories Curries
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, brown onion in 2 tbsp oil.
- Add chicken and brown lightly.
- Add 2 cups water, salt, cinnamon, cumin and cardamom.
- Cover and simmer until meat is tender, about one hour.
- Remove chicken and set aside.
- Set juice aside.
- Saute carrots and brown sugar in 4 tbsp oil until lightly browned.
- Remove and set aside.
- Add raisins to oil and cook until they swell up.
- Remove and set aside.
- Return the juice to the skillet.
- Add rice and 4 cups water and bring to a boil.
- Simmer until the water is absorbed.
- Pre-heat oven to 300.
- Mix the meat, carrots, raisins and rice.
- Place in a large casserole, cover and bake for 30 minutes.
QABILI PILAU
This recipe is from http://international-grub.blogspot.com/2009/09/afganistan-qabili-pilau.html Wikipedia says that Qabili Pilau is the national dish of Afganistan
Provided by loranne_bronze22
Categories One Dish Meal
Time 2h5m
Yield 1 Recipe, 4 serving(s)
Number Of Ingredients 13
Steps:
- Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb cut into 1"-2" cubes and brown lightly.
- Add 2 cups of water, 1 teaspoons Salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.
- Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Sauté carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.
- Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender, but not mushy.
- Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.
AFGHANI KABLI PULAO
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
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
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