Afghani Kabli Pulao

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Description

This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.

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

Instructions

  1. Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
  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
  3. garlic head
  4. 4 cloves
  5. 1 teaspoon black pepper
  6. 1 teaspoon cumin seed
  7. salt
  8. sugar
  9. cinnamon stick
  10. paprika
  11. and coriander seeds. Pour in water to cover.
  12. Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once
  13. about 5 minutes. Reduce heat to medium. Wait for 2 more whistles
  14. about 20 minutes. Remove from heat and allow pressure to release naturally
  15. about 10 minutes.
  16. 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
  17. about 7 to 10 minutes. Add carrots; cook until soft
  18. about 3 minutes more. Add raisins
  19. almonds
  20. and strained rice. Add remaining 1 teaspoon black pepper
  21. remaining 1 teaspoon cumin seed
  22. and remaining clove.
  23. Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
  24. Increase heat to high and seal the pressure cooker. Cook until the first whistle
  25. 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
  26. about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

Prep Time: 25 mins

Cook Time: 42 mins

Total Time: 1 hr 39 mins

Servings: 6

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