Qabuli (Central Asian Rice Pilaf)
South Asian cuisines
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
Steps
- 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.
More recipes with chickpeas, bell pepper, ginger garlic paste, rice, shortening, onion, chili powder, tomato paste, turmeric, cilantro or chile peppers
Adapted from “Qabuli (Central Asian Rice Pilaf)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.