Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Afghani Kabli Pulao

4

0 min

Afghani Kabli Pulao

Afghani Kabli Pulao Photo 1

Time

0 min

Serving

6 persons

Calories

378

Rating

4.00★ (7)

Cuisine

Author: Victoria Buriak
This Afghan rice dice called kabuli pulao is made in a pressure cooker. The perfectly textured rice is infused with flavor from a seasoned homemade broth. You can also prepare it on your stovetop.

Ingredients

  • onion: 1 piece (halved)
  • whole head garlic, loose skins removed: 1 piece
  • cinnamon stick: 1 piece
  • cardamom pods: 4 piece (crushed)
  • ground black pepper: 1 tsp
  • cumin seed: 1 tsp
  • salt: 1 tsp
  • white sugar: 1 tsp
  • paprika: 1 tsp
  • coriander seeds: 1 tsp
  • whole cloves: 4 piece
  • ½ cups water, or as needed to cover: 3 piece
  • sella basmati rice: 2 cups
  • canola oil: 1 Tbsp
  • onion: 1 piece (chopped)
  • garlic: 3 clove (minced)
  • matchstick carrots: 1 cup
  • raisins: 0.5 cup
  • slivered almonds: 0.5 cup
  • cumin seed: 1 tsp
  • ground black pepper: 1 tsp
  • cardamom pod, shell removed and seeds crushed into a powder: 1 piece
  • whole clove: 1 piece

Metric Conversion

Stages of cooking

Afghani Kabli Pulao Photo 21
Afghani Kabli Pulao Photo 32
Afghani Kabli Pulao Photo 43
Afghani Kabli Pulao Photo 54
Afghani Kabli Pulao Photo 65
Afghani Kabli Pulao Photo 76
  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.
    Afghani Kabli Pulao Photo 2
  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.
    Afghani Kabli Pulao Photo 3
  3. When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.
    Afghani Kabli Pulao Photo 4
  4. Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.
    Afghani Kabli Pulao Photo 5
  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.
    Afghani Kabli Pulao Photo 6
  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 Photo 7

How did you like this article?

You may also like