Qarabali Mimli Bil Patata L Forn Recipe 365

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QABALI PALAU



Qabali Palau image

This is the national dish of Afghanistan. In this version, stewed chicken is covered with a savory fried rice and garnished with carrots, raisins, and almonds. From justfoodnow.com.

Provided by threeovens

Categories     Low Cholesterol

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 cups basmati rice
3 tablespoons olive oil, divided
1 onion, finely diced
1 lb skinless chicken drumsticks or 1 lb skinless chicken thigh
1 cup chicken stock
1 carrot, peeled and cut into matchsticks
1/2 cup raisins
1/3 cup slivered almonds
1 tablespoon sugar
salt
fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon ground cardamom
7 cups water
salt
fresh ground black pepper

Steps:

  • Preheat oven to 475 degrees F; rinse rice well, to remove much of the starch, and set aside to drain.
  • Add 2 tablespoons oil to a large saucepan and saute onions over medium heat, stirring frequently to prevent burning, about 5 to 7 minutes.
  • Add chicken to the pot, season with salt and pepper, increase heat to medium high, and brown on all sides, about 6 minutes.
  • Add 1/2 cup of the stock, stir until it all but evaporates, then add another 1/2 cup, bring to a boil, cover, and simmer until sauce becomes dark brown, 10 minutes.
  • Meanwhile, in another saucepan simmer carrot sticks until they turn darker orange, 10 minutes; drain off the liquid, toss with a tablespoon of oil, the raisins, almonds, and sugar for 3 to 4 minutes, then pack in an aluminum foil pouch.
  • Remove the chicken to a plate; stir in cumin, cardamom, and pepper and cook 5 minutes.
  • In a Dutch oven, bring water to a boil; add rice and boil until almost al dente, then strain and return to the Dutch oven.
  • Add the seasoned broth (from the cooked chicken), then nestle the chicken on top of the rice, and the sealed packet of carrots.
  • Cover and bake for 15 minutes; turn oven down to 350 degrees F and bake another 20 minutes.
  • Remove from oven and place chicken on a serving platter; cover with the rice, then open the carrot packet and sprinkle contents over top.

Nutrition Facts : Calories 641.7, Fat 21.5, SaturatedFat 3.4, Cholesterol 89.2, Sodium 217.9, Carbohydrate 79.8, Fiber 5.3, Sugar 17.7, Protein 33.5

QABILI PILAU



Qabili Pilau image

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

1 medium onion, diced
1 lb basmati rice
1/2 cup vegetable oil
1 1/2 lbs lamb or 1 chicken
1 cup water
2 large carrots
1 cup seedless raisin
2 teaspoons char masala or 2 teaspoons cumin
1/4 teaspoon saffron (optional)
2 1/2 pints water
salt and pepper
1 -1 1/2 teaspoon cinnamon
1 -1 1/2 teaspoon cardamom

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.

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