Afghani Kabuli Pulao

This Afghani kabli pulao dish is made with basmati rice infused with big flavor from whole spices, onions, raisins, carrots, and almonds.

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

Ingredients

• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 onion, chopped
• 1 teaspoon paprika
• 1 cinnamon stick
• 3 cloves garlic
• 1 onion, peeled and halved
• 1 tablespoon canola oil
• 1 teaspoon coriander seeds
• 2 teaspoons ground black pepper, divided
• 1 cup carrots, chopped into matchstick pieces
• 2 cups sella basmati rice
• 5 cardamom pods, divided
• 1 whole head garlic, loose skins removed
• 5 whole cloves, divided
• 2 teaspoons cumin seed, divided
• 0.5 cup raisins
• 0.5 cup slivered almonds
• 3.5 cups water

Recipe Instructions

Step 1

Soak the rice in cool water for 5 minutes. Rinse until water runs clear.

Step 2

Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.

Step 3

Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.

Step 4

Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.

Step 5

Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.

Step 6

Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.