KABULI PALAU
Afghani dish that took some time to make but was well worth it. The combination of cumin and cardamom was new and wonderful and the addition of carrots and raisins made the meal tasty and unique.
Provided by Michelle Kasper
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken pieces, onions, salt and hot water in a 5-pt saucepan.
- Cover and simmer for about 2 hours.
- The chicken should be tender, yet firm.
- Remove and cool chicken, reserving stock.
- Remove meat from bones; use only large pieces for this dish.
- Cook rice in boiling salted water or cook in a rice cooker.
- When done cover until ready for use.
- To make stock sauce: Brown onions in hot butter and remove from heat.
- Add cardamom and cumin; mash with onion to form a paste.
- Add about 1 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
- Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins.
- Cover and cook for about 35 to 45 minutes in a very moderate oven (325°F).
- Add more stock or water if dish becomes too dry.
- When done, mix carrots and raisins lightly with chicken and rice.
- Stock not used in the main dish can be served as a soup course.
Nutrition Facts : Calories 642.5, Fat 30.4, SaturatedFat 9.3, Cholesterol 143.1, Sodium 2501.3, Carbohydrate 52.6, Fiber 3.4, Sugar 12.3, Protein 38.7
QAUBULI PALAU (YELLOW RICE WITH CARROTS AND GROUND BEEF)
Make and share this Qaubuli Palau (Yellow Rice With Carrots and Ground Beef) recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the rice several times in cold water until the water runs clear. Add fresh water and leave the rice to soak for at least half an hour.
- Preheat oven to 325.
- Heat 2 tablespoons of oil in a large pan and add the onions; stir and cook until brown. Remove the onions and set them aside.
- Add ground beef to the hot oil. Brown the meat. Add one cup of water and salt and pepper to taste. Bring to a boil, then lower the heat, cover and simmer until the meat is tender. After the meat is cooked, remove it from the broth and set it on a plate.
- Grind the onions to a pulp and add them to the meat broth.
- Wash and peel the carrots and cut into pieces the size of matchsticks. Heat 2 tablespoons of the oil in a small pan and add the carrots. Cook gently until the carrots are lightly browned and tender (adding a little water, which will evaporate during cooking). Add the raisins and cook gently until they begin to swell. Remove the raisins and carrots from oil.
- Bring 5 cups of water to a boil in a pot and add 1 teaspoon of salt. Add the rinsed rice to the boiling water. Parboil for 2 to 3 minutes, then drain in a large sieve.
- Pour the rice into a large casserole and sprinkle with garam masala and saffron.
- Measure ¾ cup of the reserved meat juices and pour over the rice, stirring once. Place the cooked meat on one side of the pan and the carrots and raisins on the other adding the reserved oil cook for 25 minutes in the preheated oven.
- To serve, remove the carrots and raisins and set aside. Place the rice on a serving platter. Top the rice with the meat, then garnish with the carrots and raisins.
Nutrition Facts : Calories 1028.7, Fat 49.3, SaturatedFat 13.5, Cholesterol 115.7, Sodium 148.7, Carbohydrate 103.5, Fiber 6.2, Sugar 10.4, Protein 41.9
YELLOW RICE AND CARROTS
Steps:
- Heat the olive oil. Add the spices, carrots and rice and saute for a couple of minutes, stirring continuously until the rice is translucent.
- Add the broth, cover and simmer over low heat for 15 minutes or until the rice is tender and has absorbed all of the water. Season to taste with salt and pepper and keep off heat, covered, until the tuna is completed.
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
CUBAN-STYLE YELLOW RICE
Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice. It's traditional to garnish yellow rice with pimentos, but I don't like them so I don't. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo.
Provided by Mombabe
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
- Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 26.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 205.6 mg, Sugar 0.6 g
SPANISH RICE WITH GROUND BEEF
I don't know the origin of this recipe, but it's one that has been in my family for a long time. I can remember eating it often as a little girl.-Beverly Austin, Fulton, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.
Nutrition Facts : Calories 304 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 662mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
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