QABALI PALAU
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
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
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.
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