Cookbook:Qabuli (Central Asian Rice Pilaf)
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Unsure of name, as another very famous Afghani dish exists with similar name (Qabuli pilau) and this isn't it. |
| Qabuli (Central Asian Rice Pilaf) | |
|---|---|
| Category | Rice recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes South Asian cuisines
Ingredients
[edit | edit source]- 500 g dry chickpeas
- Salt
- Red pepper
- ½ tsp ginger garlic paste
- 1 kg rice
- Shortening
- 3 onions, chopped
- Chile powder
- Tomato paste
- ¼ tsp turmeric powder
- ½ cup chopped cilantro
- 4–5 green chiles, cut in half
Procedure
[edit | edit source]- Soak the chickpeas for half an hour.
- Boil the chickpeas with salt, red pepper, and ginger garlic paste. Be mindful that after the chickpeas have been cooked, there should not be any water remaining.
- If there is water remaining, continue cooking until the water has been mostly absorbed.
- In the meantime, bring the rice to a full boil. Reduce heat to a minimum and cover. Allow to cook for 8–10 minutes, then turn off the heat and allow to rest for a similar amount of time.
- Also, in the meantime, heat some shortening in a pan. Fry the onions until they are light brown, then add tomato paste, salt, red chile powder, and turmeric powder.
- Arrange the fried onion with the spices, boiled chickpeas, and rice in a large serving dish pot.
- Garnish with chopped cilantro and green chillies and serve hot.