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Chalau Recipe

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Ingredients

Adjust Servings:
1/2 cup vegetable oil
1 large onion – finely chopped
2 cloves garlic – minced
1 1/2 pounds lamb stew meat – cubed
1 1/2 cups water
salt to taste
freshly ground black pepper to taste
1/4 tsp cayenne pepper or to taste
1 tsp ground cumin
3 cups fresh spinach – chopped
2 tbsp fresh cilantro – chopped
1/4 cup cooking oil
3 cups basmati rice – uncooked
6 cups water

Nutritional information

740 kcal
calories
77 g
carbohydrates
30.9 g
protein
34.6 g
fat
88 mg
sodium
74 mg
cholesterol

Chalau Recipe

Features:
  • Non Veg
Cuisine:
    • 2 hrs 15 mins
    • Serves 6
    • Easy

    Ingredients

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    Chalau is a traditional Afghan stew recipe that is made with rice and lamb and seasoned with cumin and cilantro. Not only is it flavorful, but it is wholly filling and delicious. Chalau itself refers to the long grained white rice used in the majority of Middle Eastern cooking. The lamb ingredient can be replaced with a meat of your liking. Lamb just happens to pair very well with the majority of Middle Eastern cuisine.

    Health Benefits

    The cumin inside this chalau dish has a myriad of health benefits. Cumin helps to aid in digestion, improves immunity, and treats certain disorders like insomnia and eczema. This wonderful seasoning also has high iron content which is key for increasing hemoglobin levels and subsequently improving blood flow which can help to promote a healthy menstrual cycle. Cumin also acts as a natural anti-congestive and can help to relieve congestion caused by respiratory disorders like asthma.

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    How to make Chalau Recipe

    • Heat a 1/2 cup of oil in a large heavy skillet at a medium-low temperature.
      • Add the onion, and fry gently until the onion turns transparent.
      • Increase the temperature to medium and add the garlic and stew meat.
    • Cook while frequentlystirring, until the meat is browned on the outside.
    • Pour in the water, and season with salt, pepper, cayenne pepper, and cumin.
    • Bring to a simmer and reduce thetemperature to a low setting.
    • Cover the pan and continue cooking for 1 ½-2 hrs.
    • Heat 1/4 cup of oil in a large saucepan over medium-high heat.
    • Add rice and cook while frequentlystirring for 5 mins.
    • Add 6 cups of water and bring pot to a boil.
    • Reduce thetemperature to low, and cook loosely covered for about 30 mins, or until rice is tender.
    • Add spinach and cilantro to the meat mixture, and cook for another 10-15 min.
    • Form the rice into a mound on a platter, and spoon some of the lamb stew over it.
    • Put the remaining stew in a separate serving bowl.

    Trivia

    Many different Middle Eastern countries have a variation of Chalau.

    Leya Abbas

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