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| Qabili Pilau |
Today I am set to cook "Qabili Pilau". Does it sound
Familiar to you guys? Yes it does indeed because "Qabili Pilau" has turned into “KABULI PULAV”
india.
It would not have mattered to me much if we have not changed
the recipe of this dish. However we did. We started adding chilly and chillier and
more chilly to level it to our famous spicy Indian palate. And the result- “Qabili
Pilau” got lost in transition and became Spicy Kabuli Pulav.
I am going to take you guys to Afghanistan and gonna cook
the authentic Qabili Pilau that could be described as Afghanistan's National
Dish. Ideally it’s served with Qorma (not Korma) or vegetable dish but it can
be served on its own as a meal.
Ingredients
4
Tablespoon vegetable oil2 Tablespoon Olive oil
1 Big Onion, diced
900 Grams Lamb
4 tsp. Char Masala (*Afghani Garam Masala, {read the footnote})
Salt and pepper
2 Carrots
100 gm. Raisins
500 gm. Basmati rice
1/2 Tsp. Saffron
Method
Rinse the Basmati Rice several times in cold water until it remains clear. Add fresh water and leave the rice to soak for at least 30 mins, preferably longer.
Heat 4 tablespoons of the vegetable oil in a heavy bottom
pot (I use pressure cooker) and fry the onions until golden brown. Remove it
from the oil and Add lamb with salt and pepper. Brown well on all sides in the
oil. Add water. Mix well, cover and cook on a slow flame until the lamb is
tender. Grind the fried onion to a pulp, add them in a meat broth and stir
well. Keep it in a warm place
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| Raisins and Carrots |
while the meat is cooking, wash and peel the carrots and cut into pieces the size of matchsticks. Fry them in olive oil until they become soft. If they are really tough add some eater but make sure all the water should evaporate. After they become soft, remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil and set aside.
Bring 5 cups of water to a boil and add about 1 teaspoon of salt.
Drain the rice and add to the boiling water. Parboil for 2-3 minutes before
draining the rice in a large sieve.
Put the rice in a large casserole and sprinkle with char
masala and saffron.
Take the meat stock and pour it over the rice a stir only
once. Then place the meat on the side of the casserole and the carrots and
raisins on the other. Cover with tightly fitting lid and place it in a
preheated oven at 300 F for about 35 mins or leave it tightly covered pan on
the top of the stove for the same length of time.
To serve remove the carrots and raisin and set to one
side. Remove the meat and set to one side. Take about quarter of the rice and
put on a large dish. Top with the meat, then cover with he remaining rice.
Garnish the top of the rice with raisins and carrots.
*Char Masala
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| Char Masala |
A similar concept to gram masala of India and the five
spices of china. Four mainly combined spices are cinnamon, cloves, cumin, and
black cardamom seeds.
TOP TIP
Use Lamb if you cannot get it then settle for Goat but never use chicken
make your own char masala
