Tweet
Qabuli Palau Afghan food (recipe) ............................
Qabuli Palau
Ingredients
1/4 cup olive oil
1 yellow onion, diced
2 lbs lamb
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. salt
2 cups water.
1 yellow onion, diced
2 lbs lamb
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground cardamon
1/2 tsp. ground cumin
1/2 tsp. garam masala
1 tsp. salt
2 cups water.
1/4 cup vegetable oil
2 carrots
1 tsp. sugar
1 cup raisins
1 cup blanched almonds
1 cup un-salted pistachios
2 carrots
1 tsp. sugar
1 cup raisins
1 cup blanched almonds
1 cup un-salted pistachios
2 cups basmati rice
1 tsp. salt
1/2 tsp. saffron
1 cup water
1 tsp. salt
1/2 tsp. saffron
1 cup water
----
Instructions
In a heavy pot, fry the onions until golden brown. Cut the lamb into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the lamb is done.
Meanwhile cut the carrots into toothpick-size pieces. Fry them on vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Repeat with the pistachios. Remove and set aside.
Once the lamb is done, remove from the water and set aside. Add rice to the remaining lamb stock. Add salt and water. Boil until the rice is done, about 20 minutes.
To cook the rice, boil the meat juice and add 2 cups long grain rice, 1 1/2 tsp. salt, and sufficient water to bring the liquid 2 inches above the rice. Add the oil in which the carrots were cooked and 1/8 tsp. saffron (optional) to the cooked rice. Put meat and rice in a large casserole, cover and set in a 300 degree oven for 20-30 minutes.
Serve by placing the lamb on a serving plate, covering it with the rice, and topping it with the carrots, raisins, almonds and pistachios
sorry about the bad pic guyz, but i'm sure you all know how "real Qabuli Palaw" looks like :wk
Comment