Ingredients: |
Ingredients: 1 lb (2 1/2 c) basmati rice
6-8 T vegetable oil
2 medium onions, chopped
1 1/2 lbs lamb on the bone or 1 chicken, jointed
salt
2 large carrots
4 oz raisins
3 t char masala (cinnamon, cloves, cumin and cardamom)
1 t black pepper
1/4 t saffron (optional)
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Directions: |
Directions:Rinse the rice several times until the water remains clear, then leave it to soak in fresh water for at least half an hour.
Heat the oil in a pot that can be placed in the oven over medium to high heat and add the chopped onions. Fry until golden brown and soft. Add the meat (if lamb, trimmed of excess fat) and fry until well browned. Then add enough water to cover the meat, and salt, bring to a boil, turn down the heat and cook gently until the meat is tender.
While the meat is cooking, wash, peel and cut up the carrots into pieces like matchsticks.
When the meat is done and you are ready to cook the rice, add the carrots and the raisins to the top of the meat, sprinkle with half the spices and salt. the raisins and carrots should be tender. The raisins should be cooked till they swell up and the carrots should not have any rawness in them. Amy's note: Many of my Afghan friends take out some of the raisins and carrots after they have cooked during this stage and put them aside to add back to the top of the dish once it has finished cooking.
Drain the rice, place it on top of the carrots and raisins, and add enough water to cover it about 1/2 inch. Add the other half of the spices, a little salt and bring to a boil. Turn down the heat, cover and boil gently for 10-12 minutes until the rice is tender and the water is absorbed) The cookbook author says, "It is important that you listen carefully while cooking this rice for a ticking noise. When you hear it, remove the pan immediately from the heat."
Place the dish, which should have a tightly fitting lid, in a preheated oven at 300 F for about 45 minutes. OR you can finish cooking by leaving it over very low heat on top of the stove for the same length of time.
To serve, mound the rice, meat, carrots and raisins on a large dish.
Nosh-e jan! |
Personal
Notes: |
Personal
Notes: This is effectively the national dish of Afghanistan and is served at every special event including Eid celebrations, weddings, and other times of feasting and celebration. I have eaten this hundreds of times in countless homes and always enjoy it. The children love it, and every year ask Huma Khala to make it for their birthdays!
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This recipe for Qabili Pilau (Uzbeki) is from