Savory Afghan Traditional Sticky Rice with Meatballs Served with Curd. Authentic Recipe of Kitchiree Quroot.

Agoralia Recipes Traditional Authentic Dishes

Things to know about Kitchiree Quroot Recipe

Kitchiree means ‘sticky rice’ and Quroot is ‘strained curd’. Combined with meatballs, it’s a rich and nutritious food. Soft and mushy rice called ‘shola’ are eaten all over Afghanistan, this recipe is a popular variant. Traditionally eaten with hands, this recipe is part of Afghan gatherings and culture.


Agoralia Recipes Traditional Authentic Dishes

Savory Afghan Traditional Sticky Rice with Meatballs Served with Curd. Authentic Recipe of Kitchiree Quroot.

Local Recipe Name with Local Characters: کچری قروت
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— General Atributes of This Recipe:

Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Occasional Cooking Weekend Family Meal Recipes

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 5 People
Calories / Serving 1204 kcal

Ingredients
 

Rice or Shola

  • 1 cup Mung Bean – Green Gram – Maash – Moong Monggo – Munggo
  • 3 cups Short Grain Rice – Small Grain Rice
  • 1 pc Onion Large
  • 2 cloves Garlic
  • ½ cup Oil
  • 1 tsp Ground Black Pepper
  • 1 tsp Salt
  • ½ tsp Turmeric Powder – Curcuma Powder
  • 2 cups Water
  • 1-2 cups Water Additional

Meatballs or Kofta

  • 500 grams (1.1 lb) Ground (Minced) Beef
  • 1 tsp Fresh Ginger Root
  • 1 tsp Ground Cinnamon Powder
  • 1 tsp Cumin Seeds
  • 1 tbsp Pepper Powder
  • ½ tsp Red Chili Powder
  • ½ bunch Cilantro
  • 5 tbsp Tomato Paste
  • cups Water
  • 4 tbsp Oil
  • 1 pcs Onion Large, chopped
  • 4 cloves Garlic
  • 1 tsp Salt

Quroot or Yogurt

  • 1 cup Curd
  • 12 pcs Fresh Mint Leaf
  • 1 tsp Salt
  • Water

Instructions
 

Rice or Shola

  • Chop Onion and garlic.
  • Heat oil in a pot, add onion and garlic.
  • Cook until a golden brown.
  • Then add turmeric, black pepper, and salt.
  • Add Mung beans and water, cook for 15 minutes on high heat.
  • Add more water. Let it boil.
  • Add rice and cook until water is absorbed by Mung beans and rice is soft.

Meatballs or Kofta

  • Take a bowl, mix beef and all spices.
  • Add chopped cilantro and ginger.
  • Make small balls from the mixture.
  • Heat some oil in a saucepan.
  • Sauté the onion until caramelized.
  • Add tomato paste and water.
  • Add meatballs into the gravy, simmer cook for 20 minutes with the lid on.

Quroot or Yogurt

  • Mix curd with minced or dry mint and salt.
  • Add a little water for a runny consistency.

NOTES

  • Once the rice and meatballs are ready. Take a large serving plate.
  • Put the quroot/curd bowl in the center.
  • Add rice to the sides of the bowl and place some meatballs on the rice.
  • Sprinkle some mint leaves or fresh fried onions for added flavor.
  • Plain yogurt can be used instead of curd.
COOKING TIPS:

Pre-soak rice and Mung bean for fast cooking time. Always slow cook rice to get the softest well absorbed texture.

— Specific Atributes of This Recipe:

Seasonal Cooking Spring Recipes, Winter Recipes
Religious Cooking Halal Recipes, Islamic Recipes

Nutrition

Calories: 1204kcalCarbohydrates: 125gProtein: 38gFat: 59gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 77mgSodium: 3193mgPotassium: 495mgFiber: 8gSugar: 3gVitamin A: 847IUVitamin C: 2mgCalcium: 129mgIron: 10mg
Keyword Kitchiree Quroot Recipe, Traditional Afghan Sticky Rice with Meatballs Served with Curd, کچری قروت
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