BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)
Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted to a vegetarian dish. I at least double the spice amounts but have posted the original quantities.
Provided by Annacia
Categories Low Cholesterol
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse rice under running water until water is clear.
- In large bowl, cover rice with water; soak for 1 hour, drain.
- Add salt to large pot of boiling water; add rice.
- Cover and simmer until tender, 6 to 8 minutes.
- Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
- Pour rice into large Dutch oven.
- In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
- Add sugar; stir until dissolved.
- Add reserved cooking liquid; bring to boil.
- Slowly pour over rice, stirring to coat.
- Stir in cardamom, cinnamon, cumin and pepper.
- Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
- Spoon into serving dish, mounding attractively.
- Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
- In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
- Spoon over rice.
EASY KABLI -- SPICED BASMATI RICE WITH CARROTS AND RAISINS
This is my easy adaptation of an Afgani rice dish recipe. It has a hint of sweetness to complement the savory flavors. A big hit for our whole family, and a tasty way to dress up rice!
Provided by KrisGoodNews
Categories Long Grain Rice
Time 30m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Set raisins to soak in water for 15-30 minutes. If time allows, drain this water off and use it to cook the rice. Otherwise, discard soaking water. This will make the raisins plump and juicy in the dish.
- Bring water to boil in a small to medium pot. Add margarine, rice, and the five dry spices to the water. Stir. Cover. Reduce heat to very low. Simmer rice for 15 minutes, then remove from heat and let sit another 5 minutes. These cooking times are given by my brand of rice. Adjust if needed for your brand.
- While rice is cooking, peel carrots, then shred, or shave into short strips with a vegetable peeler. Feed carrot stubs to hungry kids, if applicable.
- When cooked rice is standing by, heat oil in a small skillet on medium high heat. Add sugar and stir until it dissolves. Add carrot shavings and drained, soaked raisins to the skillet. Saute and stir until carrots wilt a bit. Remove from heat.
- Fluff rice with a spoon or fork and garnish with carrot and raisin mixture. Enjoy!
Nutrition Facts : Calories 211.8, Fat 6.5, SaturatedFat 1, Sodium 417.7, Carbohydrate 36.5, Fiber 2.2, Sugar 9.4, Protein 3
BASMATI RICE
Simple basmati rice, like in the restaurants!
Provided by Kristine Weatherly
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 38.3 g, Fat 0.7 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 14.6 mg, Sugar 0.6 g
BASMATI RICE WITH RAISINS, NUTS AND PEAS
Categories Rice Side Sauté Vegetarian Wheat/Gluten-Free Raisin Almond Cashew Pea Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 17
Steps:
- Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain.
- Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; sauté until onions are brown, about 4 minutes.
- Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes.
- Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins.
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