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Afghani Kabli Pulao

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Afghani Kabli Pulao



Ingredients :

  • 2 cups sella basmati rice
  • 5 cardamom pods
  • divided
  • 1 onion
  • peeled and halved
  • 1 whole head garlic
  • loose skins removed
  • 5 whole cloves
  • divided
  • 2 teaspoons ground black pepper
  • divided
  • 2 teaspoons cumin seed
  • divided
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 cinnamon stick
  • 1 teaspoon paprika
  • 1 teaspoon coriander seeds
  • 3 ½ cups water
  • 1 tablespoon canola oil
  • 1 onion
  • chopped
  • 1 cup carrots
  • chopped into matchstick pieces
  • 3 cloves garlic
  • ½ cup raisins
  • ½ cup slivered almonds
  • Methods :

  • Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
  • 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.
  • 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.
  • 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.
  • Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
  • 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.
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