Qabili Palau recipe
|Prep time||45 minutes|
|Cook time||4 hours, 30 minutes|
|Total time||5 hours, 15 minutes|
|Meal type||Main Dish|
|Allergy list||Tree Nuts|
|Occasion||Casual Party, Formal Party|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 5 cups water
- 2 ½ cups basmati rice (jasmine or Long-grain okay)
- 2lb lamb (cut into 4cm (1.5") cubes. Chicken or beef is okay)
- 2 medium yellow onions (roughly chopped)
- 2 large carrots (julienned or shoestring)
- ½ cup raisins (red or Green grapes)
- ½ cup almonds (slivered)
- 4 tablespoons cooking oil (canola preferred, olive okay)
- 1 teaspoon ground cinnamon
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon black pepper (ground)
- ½ teaspoon ground cardamom
Put rice in large bowl and cover with water.
Soak a minimum of two hours, overnight preferred.
Rinse, drain, and reserve.
Heat 2 TB cooking oil in large pot on MED-HIGH heat.
Add lamb and kosher salt to season.
Let brown for 8-10 minutes.
Turn lamb occasionally.
Remove browned lamb with slotted spoon and set aside.
Return lamb to pot with onions and add 2 cups of water.
Reduce heat to MED-LOW.
Cover and let simmer until meat is cooked and tender, about 1 hour.
Remove lamb and onions with slotted spoon and transfer to plate.
Reserve liquid in pot.
Add rice to reserve liquid.
Stir one half of spice mixture and add 3 cups of water.
Add salt if desired.
Bring to a boil.
Reduce heat to MED-LOW and cover.
Let simmer until liquid is just absorbed (8-10 minutes).
Heat remaining 2 TB cooking oil in a skillet on MED heat.
Add carrots and salt to season.
Cook, stirring frequently, about 20 minutes or until carrots are tender.
Transfer carrots to plate with a slotted spoon.
Remove the cover from the rice.
Add the remaining spices, lamb, carrots, and raisins.
Cover and continue to cook until rice is tender (appx. 25 minutes).
Mix ingredients thoroughly and transfer to serving platter.
Add slivered almonds.
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