ForkwiseQabuli (Central Asian Rice Pilaf)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 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
Method
- 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.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Qabuli palao (rice with carrots & raisins) with lamb - Afghanistan - 04272008.jpg by Chen Zhao (CC BY 2.0) · source
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