Basmati Rice with Carrots, Raisins and Spices (Kabli)
Rice is the centrepiece 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 AWCG customers at catering events are vegetarian, it has been successfully adapted and is now a particular favourite.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 310 |
| pro | 5 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 57 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 251 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 6% |
| vit A | 91% |
| vit C | 2% |
| folate | 4% |
-
2 cups (500 mL) basmati rice
1 tbsp (15 mL) salt
1/4 cup (50 mL) vegetable oil
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) each ground cardamom, cinnamon, cumin and pepper
4 carrots (12 oz/375 g)
1 cup (250 mL) golden raisins
Preparation:
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. Scrape into serving dish, mounding attractively.
Meanwhile, peel and cut carrots into thin strips or grate coarsely. In skillet, heat remaining oil over medium-high heat; sauté carrots and raisins until tender, about 2 minutes. Spoon over rice.
Source
Canadian Living Magazine: December 2004
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