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Qabili Palow
Ingredients:
Lamb- preferably some tenderloin and shank
Three large white onions
Salt
Black pepper
Coriander powder
Cinnamon powder
Nutmeg powder
Ground cumin
Large Cardamon and small cardamon powder
Rice- basamti
Carrots
Raisins
sliced almonds and pistachios
1/4 cup of brown sugar
Steps
Meat:
In a large pressure cooker heat 1 cup of vegetable oil over medium high heat.
Add chopped onions and start stirring. This is one of the most important steps. Make sure that the onions do not burn, but by stirring them ever 1-2 minutes get them to a nice caramel brown color. Add meat and stir. Let cook for 2 minutes. Stir again. With each stir, add 1/4 cup of water. Repeat this stirring process until all the onion has caramelized and the meat has lost it's "lamby" odor.
Now add salt ONLY. Add water to barely cover the top of the meat and pressure cook until meat is tender. Once meat is tender, over low heat, add the remainder of your spices. Turn off heat once enough water has evaporated so that you can see some of the oil on top of the meat sauce.
Carrots/raisins/nuts:
In a large frying pan place carrots. Pour 2 tablespoons of vegetable oil and the sugar on top. Cover pain and place it over a medium heat. In 2 minutes, uncover and place raisins and nuts on top of carrots without stirring and cover pot. In 1 minutes, uncover and stir. Once the sugar has melted, then the mixture is ready.
Rice:
In a large pot, boil water. Add rice that has been soaked in salt- after draining it. Once rice grain is tender enough (this is a tough step to write instructions for)- then drain rice. Add drained rice back to the pot, and mix rice with the meat gravy. Use enough of the gravy so that it barely colors the rice. Do not soak the rice. Make the rice into a mound. On one side of the mound arrange the meat pieces. On the other side of the mound, bury the carrot/raisin/nuts and cover with rice.
Create ventilation holes in rice with back of utensil. Cover with large pieces of paper towel and place into a 400 Farenheit oven- decrease the temperature to 300 in 10 minutes- decrease the temperature to 250 in 15 minutes. Serve after 15 minutes.
lamb palow
Ingredients:
Lamb- preferably some tenderloin and shank
Three large white onions
Salt
Black pepper
Coriander powder
Cinnamon powder
Nutmeg powder
Ground cumin
Large Cardamon and small cardamon powder
Rice- basamti
Carrots
Raisins
sliced almonds and pistachios
1/4 cup of brown sugar
Steps
Meat:
In a large pressure cooker heat 1 cup of vegetable oil over medium high heat.
Add chopped onions and start stirring. This is one of the most important steps. Make sure that the onions do not burn, but by stirring them ever 1-2 minutes get them to a nice caramel brown color. Add meat and stir. Let cook for 2 minutes. Stir again. With each stir, add 1/4 cup of water. Repeat this stirring process until all the onion has caramelized and the meat has lost it's "lamby" odor.
Now add salt ONLY. Add water to barely cover the top of the meat and pressure cook until meat is tender. Once meat is tender, over low heat, add the remainder of your spices. Turn off heat once enough water has evaporated so that you can see some of the oil on top of the meat sauce.
Carrots/raisins/nuts:
In a large frying pan place carrots. Pour 2 tablespoons of vegetable oil and the sugar on top. Cover pain and place it over a medium heat. In 2 minutes, uncover and place raisins and nuts on top of carrots without stirring and cover pot. In 1 minutes, uncover and stir. Once the sugar has melted, then the mixture is ready.
Rice:
In a large pot, boil water. Add rice that has been soaked in salt- after draining it. Once rice grain is tender enough (this is a tough step to write instructions for)- then drain rice. Add drained rice back to the pot, and mix rice with the meat gravy. Use enough of the gravy so that it barely colors the rice. Do not soak the rice. Make the rice into a mound. On one side of the mound arrange the meat pieces. On the other side of the mound, bury the carrot/raisin/nuts and cover with rice.
Create ventilation holes in rice with back of utensil. Cover with large pieces of paper towel and place into a 400 Farenheit oven- decrease the temperature to 300 in 10 minutes- decrease the temperature to 250 in 15 minutes. Serve after 15 minutes.
lamb palow
i make my own recipe lol
but i will try to post the measurement too
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