Ingredients with Measurements:
- 2 cups basmati rice
- 1 pound lamb meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 2 cups water
- Salt, to taste
- 1/4 cup vegetable oil
- 1/2 cup raisins
- 1/2 cup slivered almonds
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 cumin seeds and fry for 30 seconds.
3. Add the chopped onion and fry until golden brown.
4. Add the minced garlic and ginger paste and fry for 1 minute.
5. Add the lamb meat and fry until browned on all sides.
6. Add the coriander powder, garam masala, turmeric powder, and salt. Fry for 1 minute.
7. Drain the soaked rice and add it to the pot. Fry for 2-3 minutes, stirring constantly.
8. Add 2 cups of water and bring to a boil.
9. 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 water has been absorbed.
10. In a separate pan, fry the raisins and slivered almonds until golden brown.
11. Once the rice is cooked, fluff it with a fork and sprinkle the fried raisins and almonds on top.
Time:
Preparation time: 40 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 25g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken
- Raisins can be substituted with dried cranberries or apricots
- Slivered almonds can be substituted with cashews or pistachios
Variations:
- Add vegetables such as carrots, peas, or potatoes to the pulao
- Use different spices such as cardamom, cinnamon, or cloves
- Add a dollop of yogurt on top for a creamy texture
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice
- Fluff the rice with a fork instead of stirring it to prevent it from becoming mushy
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom
Storage instructions:
Store leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the pulao in a large bowl and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve Qoiri Pulao with raita, a yogurt-based side dish, and a side of naan bread.
Suggested side dishes:
Raita, naan bread
Troubleshooting advice:
- If the rice is too dry, add a splash of water and cover the pot with a lid for a few minutes to allow the rice to absorb the water.
- If the rice is too wet, remove the lid and continue to cook on low heat until the excess water has evaporated.
Food safety advice:
- Make sure the lamb meat is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Qoiri Pulao is a traditional Afghan rice dish that is typically made with lamb meat and fragrant spices.
Flavor profiles:
Qoiri Pulao is a savory and aromatic rice dish with a hint of sweetness from the raisins and almonds.
Serving suggestions:
Serve Qoiri Pulao as a main dish for lunch or dinner.
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Region: Afghanistan