Qabali - Afghani  Rice Recipe
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Qabali - Afghani Rice

By: SWEETER THAN HONEY  
"This recipe is Afghani cooking - its a rice dish that's very popular and very delicious. Serve with a nice meat sauce."

Rating: This weblink has been rated 8 times with an average star rating of 3.4 Read Reviews (8)

Rate/Review | 308 people have saved this

Prep Time:
1 Hr
Cook Time:
40 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 3 tablespoons vegetable oil
  • 5 carrot, julienned
  • 1 teaspoon white sugar
  • 1/2 cup sultana raisins
  • 4 cups uncooked basmati rice
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 1 cup water
  • 1 pinch saffron (optional)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes.
  2. In a large skillet, heat 3 tablespoons oil over medium heat. Add carrots and 1 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool.
  3. Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, then strain with a mesh strainer.
  4. In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar. Cook until sugar dissolves completely, making a syrup. Remove from heat , and cool. Once cool, add 1 cup water, and return to a boil.
  5. Return the rice to pan. Stir in carrots and raisins, and then mix in oil and sugar syrup. Season with saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes with a spoon all over the rice. Cover, and cook over high heat until you hear crackling noises. Remove from heat.
  6. Bake, covered, in preheated oven for 20 minutes. Remove from oven, and toss rice with a fork.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 113 | Total Fat: 9.5g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2006 by OCEANAVE 
The first time I made this recipe I tossed it; the rice was mush, but it had a good flavor. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2004 by SQUIRLADY 
Marvelous- aromatic-and delicious! Must use basmati rice. A real treat!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2006 by Michelle 
This rice is great! I ate this with some indian soup and it was great! Great flavors all... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by Mari 
This recipe has errors in it that cause peoples' rice to become "mushy" or displeasing. It is... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2009 by Jbooshey 
The raisins are a nice touch. The dish smelled delicious, but the flavor was nowhere near as... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2008 by aimee 
It was great to have a different taste to normal steamed basmati. And an easy recipe to... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by Darryl 
Odd. My rice also ended up like mush, and after baking comes out like some sort of rice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2009 by the allrecipes staff 
The boiling time of the rice has been corrected to read 5 minutes. MORE

 
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