Kichiri Quroot Shola Recipe - Afghan sticky Rice with meatballs

quroot (dried yogurt)

🥗Healthier: yogurt

💰Cheaper: sour cream

Yogurt or sour cream can mimic the tangy flavor of quroot.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats while canola oil is budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can provide flavor when fresh herbs are unavailable.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper offers sweetness without heat, while jalapeño is a cost-effective spicy option.

Soak sticky rice and mung beans in water for 2 hours.

Drain the liquid from the yogurt to create a base.

In a large pan, add 3 tsp canola oil and let it warm.

Add 1 diced onion and let it brown until golden.

Mix diced onion with 2 lbs minced beef and add 2 cloves of garlic.

Add salt to the beef mixture and mix using hands.

Add 2 tbsp of water to the pan to prevent spices from burning.

Add 1 spoon of tomato paste with the onions.

Add 1 tsp coriander powder, 1 tsp turmeric, and 1 tsp paprika to the pan.

Mix all the spices together and add another half cup of water.

Cook the sauce on low heat to preserve spices.

Add 4 cloves of garlic to the mixture.

Add 3 cups of water to the mixture and bring to a warm temperature.

Wet hands and create small meatballs from the beef mixture.

Cook the meatballs in the pan.

In a separate large container, add 4 tbsp of canola oil and 1 diced onion, letting it brown.

Add salt and 6 cups of water to the pan.

Boil the water and then add the soaked sticky rice and mung beans.

Cook the rice on low heat to prevent burning.

Steam the rice for an additional 10 minutes after boiling.

Serve the rice on a large plate and arrange meatballs around it.

Add meatball sauce on the rice for flavor.

Serve yogurt with 2 cloves of garlic as a side.

Cooking Techniques

Equipment Needed

Spice Level: