Ingredients with Measurements:
- 2 cups of basmati rice
- 1 lb of lamb or beef, cut into small cubes
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1 tsp of ground turmeric
- 1 tsp of paprika
- 4 cups of beef or lamb broth
- 1 cup of raisins
- 1 cup of sliced carrots
- 1 cup of sliced bell peppers
- 1/2 cup of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté until golden brown.
3. Add the minced garlic and sauté for another minute.
4. Add the cubed lamb or beef and cook until browned on all sides.
5. Add the ground cumin, coriander, turmeric, and paprika. Stir well to coat the meat.
6. Add the sliced carrots and bell peppers. Stir well.
7. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the spices.
8. Add the beef or lamb broth and stir well.
9. Add the raisins and season with salt and pepper to taste.
10. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
11. Remove the pot from the heat and let it sit for 5 minutes.
12. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 800mg
Sugar: 15g
Substitutions for ingredients:
- You can use chicken broth instead of beef or lamb broth.
- You can use chicken or turkey instead of lamb or beef.
- You can use dried cranberries instead of raisins.
Variations:
- You can add chopped tomatoes to the pot for a more tomato-based flavor.
- You can add chopped potatoes to the pot for a heartier dish.
- You can add chopped green beans to the pot for a vegetable addition.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and ensures a fluffier texture.
- Use a wooden spoon to fluff the rice after cooking to prevent it from becoming mushy.
- If the liquid has been absorbed but the rice is not yet cooked, add a little more broth or water and continue cooking until the rice is tender.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pilau in the microwave or on the stovetop with a little added broth or water to prevent it from drying out.
Presentation ideas:
Serve the pilau in a large serving dish with a garnish of fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, such as parsley or cilantro
Pairings:
This dish pairs well with a side of yogurt or cucumber salad.
Suggested side dishes:
- Cucumber salad
- Greek salad
- Tzatziki sauce
- Naan bread
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a little more broth or water and continue cooking until the rice is tender.
- If the rice is too mushy, reduce the amount of liquid used in the recipe.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Qoiri Pilau is a traditional Uzbek dish that has been enjoyed for centuries. It is typically made with lamb or beef and a variety of spices and vegetables.
Flavor profiles:
Qoiri Pilau is a savory and slightly sweet dish with a blend of spices that give it a warm and aromatic flavor.
Serving suggestions:
Serve Qoiri Pilau as a main dish for lunch or dinner. It can also be served as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Afghanistan