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.
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
