Kabuli palaw. Jump to navigation Jump to search. This article needs additional citations for ... Qabeli palaw or Uzbek palaw (Dari: کابلی پلو) is a variety of pilaf made in Afghanistan. It consists of steamed rice mixed with raisins, carrots, and beef or lamb. There exists different variations depending on the region.

Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments.. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish).. It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or …

Aushak – stuffed dumplings and sauce; Bolani – filled flatbread; Borani Banjan or Borani-e-Banjan – baked eggplant with yogurt sauce; Borani Kadoo or Borani-e-Kado – sweet and savory braised pumpkin with yogurt sauce; Chainaki – Chalaw or Challow – steamed rice with spices; Kabuli palaw or Qabuli Pulao – steamed rice with raisins, carrots, and lamb ...

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. It was created by immigrants from Hainan in southern China and adapted from the Hainanese dish Wenchang chicken.. It is considered one of the national dishes of Singapore and is most commonly associated with Singaporean cuisine, …

Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.. The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though these are …

Hoppin' John, also known as Carolina peas and rice, is a peas and rice dish served in the Southern United States.It is made with cowpeas (mainly, Black-eyed peas, Sea Island red peas in the Sea Islands and Iron and clay peas in the Southeast US) and rice, chopped onion, and sliced bacon, seasoned with salt. Some recipes use ham hock, fatback, country sausage, or smoked …

Kabuli Palaw - is an Afghan dish, which is popular in Pashtun dominated regions in Pakistan such as the Tribal Areas, FATA, Khyber Pakhtunkhwa province in North-West Pakistan, and Balochistan in the South-West Pakistan. It is a variety of pilaf, consisting of steamed rice mixed with raisins, carrots, and lamb

Chazuke (茶漬け, ちゃづけ) or ochazuke (お 茶 漬 け, from ()cha 'tea' + tsuke 'submerge') is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Chazuke provides a good way to use leftover rice as a quick snack because this dish is easy to make. In Kyoto, ochazuke is known as bubuzuke. Since the 1970s, packaged "instant ochazuke", …

Rijsttafel (/ ˈ r aɪ s t ɑː f əl / RYSSE-tah-fəl, Dutch: [ˈrɛistaːfəl] ()), a Dutch word that literally translates to "rice table", is an Indonesian elaborate meal adapted by the Dutch following the hidang presentation of nasi padang from the Padang region of West Sumatra. It consists of many (forty is not an unusual number) side dishes served in small portions, accompanied by rice ...

Rice is a core staple food in Afghan cuisine and the most important part of any meal. Challow, or white rice cooked with spices, is served mainly with qormas (korma: stews or casseroles). Palaw is cooked similarly to challow, but a combination of meat, stock, qorma, and herbs are also mixed in before baking, resulting in the elaborate colors, flavors, and aromas from which the rice got …