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How To make Lamb, Raisin, & Bean Polov
1 c Dried white beans
1 ts Salt
2 c Basmati rice
1/4 c Olive oil
1 3/4 lb Lamb boneless cubed 1"
1 c Onion chopped coarsely
1/2 ts Saffron threads crushed
2 tb Water warm
1 c Lamb stock or beef stock
1/4 c Cinnamon ground
1/4 ts Turmeric ground
1/4 ts Nutmeg grated fine
15 tb Butter melted
1/2 c Raisins
12 ea Dates pitted diced 1/4"
1/4 c Water
EGG CRUST:
4 ea Eggs large
1 c Basmati saffron rice
EGG CRUST DIRECTIONS: Beat the eggs in a large bowl & mix with the rice. Set aside until needed. POLOV DIRECTIONS: Soak the beans overnight. rinse them well and place in a large heavy pot. Add 3 cups of water and bring to a boil. Reduce heat, cover, & simmer for 1 hour being sure to skim often. Rinse the 3 cups of rice then place in a large bowl. Barely cover with lukewarm water, add 1 teaspoon salt, then let rice soak for 1 hour. Drain beans and set aside. Heat oil in a large skillet, add the meat, onions, & garlic, brown meat and onions/garlic for approx. 10 minutes. Mix the saffron with 2 tablespoons of water add to the meat, season wioth salt & pepper to taste, add the stock, cinnamon, turmeric, nutmeg, etc. bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hrs. Heat 3 tablespoons of butter in a small skillet overmedium-low heat, add the raisins & dates and cook until softened. remove form heat set aside. Bring 3 qts. of water to a boil in a large pot add salt pour in the rinsed rice, allow to boil while stirring for 8 minutes. Remove from heat and drain. The rice will still be hard and not completely cooked. Rinse with cold water. Mix 4 tablespoons of melted butter & 1/4 cup of warm water, pour into a large heatproof, flat-bottomed, casserole with a tight-fitting lid. Place the crust into the casserole being sure that it covers the bottom completely. Spread 1 cup of rice over the crust, then alayer of meat then a layer of beans, then a lyer of dtes & raisins repeat until all ingredients have been used.Top with remianing rice then drizzle 5 tablespoons of butter over this layer of rice. Pour the remaining stock over the this layer of ruce as well. Poke 6 -7 holes into the top layer of rice with the handle of a woodedn spoon. Wrap the casserole lid with a linen or cotton cloth. Be sure not to use a terry cloth towel as it will absorb the steam. Place the lid tightly on the casserole and cook over a med-high heat for 5 minutes, reduce rthe heat to low and steam the casserole for 40 minutes. Stir the remaining butter in a small bowl with the remaining saffron. remove the polov from the heat, let stand for 5 minutes, remove 1 cup of rice form the top layer of the polov and toss with the saffron-butter mixture then replace on the top of the polov. serve at once. * NOTE: In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.
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Also called Afghani Pulao or Qabeli Palaw, this aromatic pilaf is the national dish of Afghanistan. Delicately spiced rice are layered with juicy lamb or beef and finished off with carrots, raisins and nuts.
here I have used chicken and some kidney beans
How I made this delicious Afghan ???????? Pulao #afghanfood #pulao #shortsrecipe
Are you ready for a delicious and fragrant dish? Try out this Afghan Pulao with lamb shanks, it's packed with flavors that will make your taste buds dance!
This family recipe for Afghan Pulao with lamb shanks is a one-pot wonder! Using only the best cuts of lamb will take this dish to the next level.
Ingredients:
- 1 kg lamb shank, cut into large pieces
- 1.5 cups of rice, washed
- 2 chopped onions
- 1 diced tomato
- 4 grated garlic cloves
- 1 whole garlic bulb
- 5 tablespoons of sunflower oil
- 1 fresh green chili pepper
- 1 teaspoon of rice masala
- 1 teaspoon of curry powder
- 1 teaspoon of whole cumin seeds
- 2 teaspoons of salt
Instructions:
- Heat the sunflower oil in a large pan and brown the lamb in it.
- Cover the pan with a lid to cook the meat well. Turn the meat regularly so that it gets browned on all sides.
- After the meat is browned, add the onions and cook until they are brown.
- Add the green chili pepper and garlic, and cook for 1 minute.
- Add the spices and salt, and cook for 1 minute.
- Add the tomato and cook for 1 minute.
- Then add 2 cups of water and cover the pan with a lid.
- Let it simmer on low heat for 1.5 hours.
- Check after 1.5 hours if the meat is tender. If it's not, continue to simmer for longer.
- Now add the rice to the meat and add a cup of water.
- Place the whole garlic bulb in the center of the rice.
- Make some holes in the rice with a stick and cover the pan with a lid.
- Cook on low heat for about 15 minutes.
- Then remove the lid and gently stir the dish.
- Make some more holes in the rice, cover the pan with aluminum foil, and then with the lid. Steam for 20 minutes.
Now your dish is ready to serve! Scoop the rice onto a large plate and place the whole garlic bulb in the center of the rice. Add the lamb on top of the rice and serve with Afghan salad.
Don't forget to share your creations with #AfghanPulao and #LambShank for others to enjoy!
#afghanfood #afghanpulao #lambrecipes #riceandmeat #familyrecipe #homemadefood
#deliciousdishes
خوراک ماهیچه ومرصع پلو #رنگوببین #نواب_ابراهیمی
FRESH HEALTHY BEAN SALAD ???? AND PALAO RICE!
ENJOY MY CREATION ❤️ ❤️ RECIPE DOWN THERE!
INGREDIENTS
RED BEANS
GARBANZO
GARLIC
BELL PEPPER RED, GREEN,
GREEN BEANS
TOMATOES
BLACK BEANS
RED ONION.
SALAD DRESSING INGREDIENTS
HONEY
BALSAMIC VINEGAR
OLIVE OIL
CHILI FLAKES
SALT IN PEPPER
DIRECTION
INTO BOWL
ADD ALL INGREDIENTS TO YOUR BOWL MIXED IT WELL.
Finger Licking Persian Pulao Recipe #Shorts
In today's #shorts video, I am going to share a unique Shirazi Cabbage Beef
Pulao recipe. This recipe belongs to Persian Cuisine and they call it
kalam polo Shirazi. It's very delicious and easy to make.
Ingredients:
2 Cups Rice (soaked)
400 Grams Boneless Beef
1 Big Onion (chopped)
1 Bunch Parsley (chopped)
1 Bunch Dill Leaves (chopped)
1 Bunch Coriander leaves (chopped)
1 cup Cabbage (sliced)
1 Inch Piece Ginger
4 to 5 Cloves Garlic
5 to 6 green chilies
1 tbsp Cumin seeds
1 tsp Turmeric powder
2 Bay leaves
2 to 3 Cloves
1 tsp Peppercorn
1 1/2 tbsp Salt
1/2 Cup Oil
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#Short video, Rice dill with Lamb shanks ,Coming soon✅, شوید پلو با ماهیچه٫ رستورانی٫ به زودی