Best Afghani Kabli Pulao Recipes

AFGHANI KABLI PULAO

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.

AFGHANI (KABLI) PULAO

Steps:

• Soak the rice in cool water and rinse a few times till the water runs clear.
• Add 1 whole onion skin removed and cut in half to pressure cooker, add 1 whole garlic head most layers of skin removed, add cinnamon stick, 4 cardamom pods lightly crushes in mortal and pestle, add 4 cloves, coriander seeds, 1 tsp black pepper, paprika, 1 teaspoon cumin seeds, salt and sugar. Seal lid on pressure cooker and turn heat to high. Cook till pressure cooker whistles once then turn heat to medium. Wait for 2 more whistles then turn off the heat.
• While broth is cooking chop the other onion. Julienne the carrots. Rinse the rice a few more times.
• Once pressure has released open the pressure cooker and strain the broth into a bowl and set aside. Clean out the pressure cooker then add 1 tablespoon canola oil And sauté the chopped onion in it till carmelized. Add the carrots and sautéed till soft. Add the raisins, almonds and the strained rice. Add the remaining teaspoon of cumin seeds and black pepper. Add the remaining 1 clove and 1 cardamom crushed to a powder. Mix all together in the pressure cooker then add the broth. If the rice is soft to taste at this point then only add enough water to just cover the rice, if the rice is still hard the Add enough water to go 1 centimetre above the rice. Turn on high. Seal the pressure cooker then wait for the first whistle. Once it whistles turn the heat down to medium and cook 5 minutes then remove from heat. Wait 7 minutes then release the pressure. Remove rice from pot to stop from over cooking.