Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, afghanistan kubali palao. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Afghanistan kubali palao is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Afghanistan kubali palao is something that I’ve loved my whole life. They’re fine and they look fantastic.
It is a mixed rice dish containing flavorful lamb or chicken chunks, carrot strips, raisins, and eastern spices. It is traditionally topped with chopped almonds or pistachios. Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Add the spices to hot oil and cook for a few seconds, until fragrant.
To get started with this recipe, we have to first prepare a few components. You can cook afghanistan kubali palao using 13 ingredients and 20 steps. Here is how you can achieve that.
The ingredients needed to make Afghanistan kubali palao:
- Take 4 chicken thighs (or you can use lamb)
- Make ready 2 grated carrots
- Get 3/4 cup raisins
- Take 1 medium onion
- Get 1/2 cup chicken stock
- Prepare 1 1/2 cups basmati rice
- Get 1 tsp black pepper
- Make ready 1 tsp ground cardamom
- Take 3 tsp salt
- Take 2 tbsp oil
- Make ready 1 cup almond flakes
- Prepare 2 tsp ground cumin
- Make ready 7 cups water
While each step in the recipe is not particularly difficult, the dish does require several steps to complete. Kabuli Pula o is an incredibly delicious dish from Afghanistan, as the name suggests. This light and aromatic rice dish with lamb, other meat or poultry, that's jewelled with carrots and raisins is the Afghan national dish. It is also popular in Uzbekistan and Tajikistan.
Instructions to make Afghanistan kubali palao:
- Heat oven to 220c
- Drain the rice with water in a colander
- Using an ovenproof dish, pour 1 tbsp oil in and turn up to a high heat
- Chop the onions and add to the dish to soften and brown
- Add the chicken and the salt
- Cook over a medium heat for about 6 minutes, turning regularly to stop the thighs from sticking, until brown
- Add half of the chicken stock and wait for the liquid to absorb before adding the rest of the stock
- Cover the dish with foil and simmer for 10 mins
- In a large frying pan add 1 cup of the water and bring it to the boil, add the grated carrot and cook till tender for about 5 mins
- Drain the liquid then add the raisins, almonds and sugar
- Stir for about 3 mins on a medium heat and place the mixture into a little foil parcel
- Remove the chicken from the stock and set aside
- Add to the stock cumin, cardamom and pepper and continue to cook on low for 5 minutes to thicken
- Measure 6 cups of water and add it to a large pan with a pinch of salt
- Bring the salted water to the boil and add the rice
- Once the rice is al-dente, strain the rice and add this to the stock
- Mix the rice and stock well then add the chicken on top
- Pop the foil parcel of sugared carrot, almond and raisin on top of the chicken (keep in foil) and pop a lid on
- Bake the pot for 15 mins in the oven then reduce the heat to 110c and cook for a further 20 minutes
- To serve, put the foil package to the side, mix the chicken and rice gently then open the foil parcel and sprinkle the mixture on top of the chicken and rice.
This light and aromatic rice dish with lamb, other meat or poultry, that's jewelled with carrots and raisins is the Afghan national dish. It is also popular in Uzbekistan and Tajikistan. Set aside in a pot until ready to assemble. Kabuli Pulao is the national dish of Afghanistan. It consists of long-grain Afghan rice, carrots, raisins, and either lamb or chicken meat.
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