Difference between revisions of "Qabuli"
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{{cookwork|Unsure of name, as another very famous Afghani dish exists with similar name (Qabuli pilau) and this isn't it.}} | {{cookwork|Unsure of name, as another very famous Afghani dish exists with similar name (Qabuli pilau) and this isn't it.}} | ||
| − | + | [[South Asian cuisines|South Asian cuisines]] | |
==Ingredients== | ==Ingredients== | ||
Revision as of 16:26, 11 April 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Unsure of name, as another very famous Afghani dish exists with similar name (Qabuli pilau) and this isn't it. |
South Asian cuisines
Ingredients
- 1kg rice
- 500g chana lentil
- salt
- red pepper
- ½ tsp ginger garlic paste
- 3 onions
- ¼ tsp turmeric powder
- Shortening
- ½ cup chopped cilantro
- 4 to 5 green chillis, chopped in half
- tomato paste
Procedure
- Soak the chana lentil for half an hour.
- After half an hour, boil the lentil with salt, red pepper, and ginger garlic paste.
- Be mindful that after the lentil has been cooked, there should not be any water remaining.
- If there is water remaining, continue cooking until the water has boiled over.
- Boil rice that has been previously soaked in salt water
- When the rice is half cooked, turn the stove off.
- Heat some shortening in a pan
- Fry the onions until they are light brown and some tomato paste, salt, red chilly powder and turmeric powder.
- Arrange the fried onion with the spices, boiled lentils, and rice in a large stock pot and cook covered until the rice is done.
- Garnish with chopped cilantro and green chillies and serve hot.
