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Kabuli Palau

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.0322
Energy (kCal)652.628
Carbohydrates (g)140.9654
Total fats (g)10.5259
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chicken pieces, onions, salt and hot water in a 5-pt saucepan. | 2. Cover and simmer for about 2 hours. | 3. The chicken should be tender, yet firm. | 4. Remove and cool chicken, reserving stock. | 5. Remove meat from bones; use only large pieces for this dish. | 6. Cook rice in boiling salted water or cook in a rice cooker. | 7. When done cover until ready for use. | 8. To make stock sauce: Brown onions in hot butter and remove from heat. | 9. Add cardamom and cumin; mash with onion to form a paste. | 10. Add about 1 pt of the chicken stock; simmer for 5 minutes and taste for seasoning. | 11. Combine cooked rice, stock sauce and chicken; place in a buttered casserole; place carrots on top of mixture and sprinkle with raisins. | 12. Cover and cook for about 35 to 45 minutes in a very moderate oven (325°F). | 13. Add more stock or water if dish becomes too dry. | 14. When done, mix carrots and raisins lightly with chicken and rice. | 15. Stock not used in the main dish can be served as a soup course. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 4 cut - - - -
    onion 2 sliced 120.0 28.02 3.3 0.3
    salt 2 tablespoons - - - -
    hot water 3 pints - - - -
    grain rice 1/2 - - - -
    onion 2 sliced 120.0 28.02 3.3 0.3
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    cardamom 1 tablespoon ground 18.038 3.9713 0.6241 0.3886
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    carrot 3 cooked sliced 157.44 36.7872 3.5712 0.9216
    raisin 1/2 cup 249.15 65.604 2.7968 0.3795

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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