👑🍛KINGS DISH Qabili قابلی
The most populair Afghan rice dish.
The origins of this dish is in Northern part of Afganistan.
I am origanlly from Mazar and have learned this recipe from my dear mother🤲💖
Try out this recipe and it will be THE most delious thing you have EVER tastes Nodoubt. 😊❤
– 1 1/2 kilos of lamb
– 100 ml sunflower
– 4 big of onions
– 1tbsp of rice seasoning
– 1 tbsp of salt
– 4 large carrots
– 150 g raisins
– 50 g peeled almonds and pistachios
– 1 tbsp sugar
-1 tsp cardomam
– 2 tbsp sunflower
– 4 cup of best quality basmati rice
– 3 liters of boiling water
– 3 tbsp salt
1 ▪Rinse and soak the rice in lukewarm rice for a few hours.
2 ▪To cook the lamb add 100 of sunflower oil, fry the onions really brown in the pressure cooker add. Then fry the meat for 5-8 minutes. Add rice seasoning, salt and water stirr briefly and close the lid for 10 minutes.
3▪ Wash and peel the carrots and cut thin even strips (julienne). Wash, rinse and dry the raisins well. With 3 tbsp of oil first fry for a few minutes the carrots with 1 tbsp of sugar. It shouldn’t get too soft. Add raisins & THEN the almond and pistachios. Sprinkle 1/2 tbsp of cardamom. Divide the carrot mix parts to mix with rice, to steam and for decoration later.
4 ▪Add boiling water to pan, then the rice. After stirring a few times let the rice cook for 5 min (is not ready yet). Use a large sieve and drain the rice.
5▪Add the lam stock (in total 250 ml) to the pan then add the drained rice back. Pour extra stock and 50 ml oil over your rice again. Sprinkle the riceherbs, add the carrot mix stir and make a rice pyramid in the pan.
Place the meat and a part of the carrots… around rice. Make a few holes in the rice and close the lid. Leave the pan on high heat for 5 minutes.
You will hear crackling in the pan. After that sound place tinfoil between the lid and the pan to steam the dish. Turn down the heat, use a flame divider and let it steam for 35-45 minutes.
6 ▪Spoon the rice out on a large plate, the meat should be in the middle of the bowl finish up with raisins, carrots, almond and pistachio.