Qaubili Pilau
From sunny 16 years ago
- 60 minutes to make
- Serves 4
The original recipe called for Lamb but I'm not such a fan. I used chicken instead and it was great.
Ingredients
- 1/4 cup olive oil shopping list
- 1 sweet yellow onion, diced shopping list
- 2 lbs boneless chicken shopping list
- 1/4 tsp. ground cinnamon shopping list
- 1/4 tsp. ground cloves shopping list
- 1/4 tsp. ground cardamon shopping list
- 1/2 tsp. ground cumin shopping list
- 1/2 tsp. garam masala shopping list
- 1 tsp. salt shopping list
- 2 cups water - or chicken stock - not broth, that will be too salty. shopping list
- 1/4 cup vegetable oil shopping list
- 2 carrots shopping list
- 1 tsp. sugar shopping list
- 1 cup raisins shopping list
- 1 cup blanched almonds shopping list
- 2 cups basmati rice shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. saffron shopping list
- 1 cup water - or as needed shopping list
How to make it
- In a heavy pot, fry the onions until golden brown. Cut the chicken into bite-size cubes and add to the onions. Add salt and spices. Add water. Mix well, cover and cook until the chicken is done - about 10 min.
- Meanwhile cut the carrots into toothpick-size pieces. Fry them in vegetable oil with sugar until tender. Remove from oil. Add raisins to the oil and fry until they swell up. Remove from the oil. Add almonds to the oil and brown. Remove and set aside.
- Once the chicken is done, remove from the water and set aside. Add rice to the remaining chicken stock. Add salt and enough water as recommended for the rice. Boil until the rice is done, about 20 minutes.
- Once the rice is done, remove from the pot and put it on a oven-save caserole. Place chicken on top of the rice, cover and cook on 300 degrees for about 20'.
- Serve by placing the chicken on a serving plate, covering it with the rice, and topping it with the carrots, raisins and almonds.
The Rating
Reviewed by 4 people-
This is it! I was just asking in one of the groups for this recipe. The only difference is they didn't put any meat in it when I ate it.
Yay! Yummy.
jencathen
in loved it
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Sunny... this is great!!!
Thanks for the post...
berry
in Myrtle Beach loved it
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I made this tonight. It's on the table cooling as we speak. I wasn't sure when to put the saffron in so I put it in at the end with the rice. Also I used turmeric instead of Spanish saffron as it is cheaper and gives the nice yellow tint. I didn't kn...more
jencathen
in loved it
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