Afghani Kabli Pulao
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Afghani Kabli Pulao

1. Onion, peeled and halved - 1
2. Garlic, loose skins removed - 1 whole head
3. Cinnamon stick - 1
4. Cardamom pods, crushed - 4
5. Ground black pepper - 1 teaspoon
6. Cumin seed - 1 teaspoon
7. Salt - 1 teaspoon
8. White sugar - 1 teaspoon
9. Paprika - 1 teaspoon
10. Coriander seeds - 1 teaspoon
11. Whole cloves - 4
12. Water, or as needed to cover - 3 ½ cups
13. Sella basmati rice - 2 cups
14. Canola oil - 1 tablespoon
15. Onion, chopped - 1
16. Garlic, minced - 3 cloves
17. Matchstick carrots - 1 cup
18. Raisins - ½ cup
19. Slivered almonds - ½ cup
20. Cumin seed - 1 teaspoon
21. Ground black pepper - 1 teaspoon
22. Cardamom pod, shell removed and seeds crushed into a powder - 1
23. Whole clove - 1

How to cook deliciously - Afghani Kabli Pulao

1. Stage

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.

2. Stage

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.

3. Stage

When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.

4. Stage

Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.

5. Stage

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.

6. Stage

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.