Qabali Afghani Rice Recipes

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AFGHANI KABLI PULAO



Afghani Kabli Pulao image

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.

Provided by chanty475

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h39m

Yield 6

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g

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