Afghani Kabli Pulao

Afghani Kabli Pulao

Make Afghan rice (called kabuli pulao) in your pressure cooker or on the stovetop with basmati rice, carrots, raisins, and a seasoned homemade broth.

Preparation Time
25 mins
Cooking Time
42 mins
Total Time
1 hr 7 mins
Calories
378 Calories

Recipe Instructions

Step 1
Make the broth: Place halved onion, garlic head, cinnamon stick, cardamom pods, pepper, cumin seed, salt, sugar, paprika, coriander seeds, and cloves into a pressure cooker. Pour in water to cover.
Step 2
Close the cooker securely and place the pressure regulator over the vent according to manufacturer's instructions. Set to high and heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce to medium and cook for 20 minutes. Let the pressure release naturally, about 10 minutes. Unlock the lid and remove.
Step 3
When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.
Step 4
Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.
Step 5
Add onion and garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in carrots and cook until soft, about 3 minutes more. Add strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Stir to combine, then pour in enough broth to cover.
Step 6
Close the cooker securely and seal the vent; set to high and heat until the first whistle, 5 to 7 minutes. Reduce to medium and cook for 5 minutes. Remove from the heat and let rest for 7 minutes, then let pressure release naturally, about 10 minutes. Immediately transfer cooked rice to a serving dish to prevent overcooking.
Afghani Kabli Pulao
Afghani Kabli Pulao
Afghani Kabli Pulao

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 onion, chopped
  • 1 teaspoon paprika
  • 3 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 teaspoon cumin seed
  • 1 onion, peeled and halved
  • 1 tablespoon canola oil
  • 1 teaspoon coriander seeds
  • 1 whole clove
  • 1 cup matchstick carrots
  • 2 cups sella basmati rice
  • 1 whole head garlic, loose skins removed
  • 4 cardamom pods, crushed
  • 0.5 cup raisins
  • 0.5 cup slivered almonds
  • 3.5 cups water, or as needed to cover
  • 1 cardamom pod, shell removed and seeds crushed into a powder

Categories

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