South Asian
Qabuli (Central Asian Rice Pilaf)
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Sign inSuits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 500 g dry chickpeas
- Salt
- Red pepper
- ½ tsp ginger garlic paste
- 1 kg rice
- Shortening
- 3 onions, chopped
- Chile powder
- Tomato paste
- ¼ tsp turmeric powder
- ½ cup chopped cilantro
- 4–5 green chiles, cut in half
Method
- Soak the chickpeas for half an hour.
- Boil the chickpeas with salt, red pepper, and ginger garlic paste. Be mindful that after the chickpeas have been cooked, there should not be any water remaining.
- If there is water remaining, continue cooking until the water has been mostly absorbed.
- In the meantime, bring the rice to a full boil. Reduce heat to a minimum and cover. Allow to cook for 8–10 minutes, then turn off the heat and allow to rest for a similar amount of time.
- Also, in the meantime, heat some shortening in a pan. Fry the onions until they are light brown, then add tomato paste, salt, red chile powder, and turmeric powder.
- Arrange the fried onion with the spices, boiled chickpeas, and rice in a large serving dish pot.
- Garnish with chopped cilantro and green chillies and serve hot.