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Afghani Kabli Pulao
Afghani Kabli Pulao
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Prep Time:
25 minutes
Cook Time:
42 minutes
Total Time:
99 minutes
Whip up a delicious Afghan kabuli pulao with fragrant basmati rice, carrots, raisins, and flavorful homemade broth in minutes using a pressure cooker or stovetop.
Ingredients:
  • 1 onion, peeled and halved
  • 1 whole head garlic, loose skins removed
  • 1 cinnamon stick
  • 4 cardamom pods, crushed
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin seed
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 teaspoon paprika
  • 1 teaspoon coriander seeds
  • 4 whole cloves
  • 3.5 cups water, or as needed to cover
  • 2 cups sella basmati rice
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 1 cup matchstick carrots
  • 0.5 cup raisins
  • 0.5 cup slivered almonds
  • 1 cardamom pod, shell removed and seeds crushed into a powder
  • 1 whole clove
Instructions:
  • Prepare the broth by placing halved onion, garlic head, cinnamon stick, cardamom pods, pepper, cumin seed, salt, sugar, paprika, coriander seeds, and cloves in a pressure cooker. Cover with water.
  • Seal the cooker tightly and position the pressure regulator over the vent per the manufacturer's guidelines. Cook on high heat until a steady stream of steam with a whistling sound is produced, around 5 minutes. Adjust to medium heat and cook for 20 minutes. Allow pressure to release naturally for about 10 minutes before unlocking and removing the lid.
  • Once the broth is nearly done, prepare the rice by soaking it in cool water for 5 minutes and rinsing it until the water runs clear.
  • Pour the cooled broth through a strainer into a bowl. Clean the pressure cooker and set it over medium heat before adding oil.
  • Sauté onion and garlic until golden, about 7 to 10 minutes. Add carrots and cook until tender, around 3 minutes. Mix in strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Pour in enough broth to cover and combine everything well.
  • Seal the cooker tightly and set to high heat until the first whistle (5-7 minutes). Adjust to medium heat and cook for 5 more minutes. Let it rest off the heat for 7 minutes, then allow pressure to release naturally for about 10 minutes. Transfer the cooked rice promptly to a serving dish to avoid overcooking.

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