Afghan Mushroom Qormakorma Recipes

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

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

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

AFGHAN MUSHROOM QORMA(KORMA)

Afghan Mushroom Qorma(Korma) image

Qormas are very popular among Afghan people. Onions are fried and meats, fruits, spices or vegetables are added to them. This is a vegetarian version, actually it's vegan! From squidoo.

Provided by Sharon123

Categories Vegetable

Time 35m

Yield 2-4

Number Of Ingredients 10

Ingredients

2 lbs mushrooms, halved (or quartered-Can use baby portobella or button)
1 inch fresh ginger, skinned and thinly sliced
2 teaspoons fresh ginger paste (you can blend 2 tsp. chopped ginger with the onions to make a paste)
3 garlic cloves, crushed
2 teaspoons ground black pepper
2 teaspoons ground coriander
4 onions, blended to a paste (I use food processor)
3 fresh green chilies, sliced (jalapenos recommended for heat)
salt
oil (for frying)

Steps:

Heat the oil in a pan(about a tbls.), add the blended onion/ginger mix and stir for four to five minutes.
Add the mushrooms with the garlic, salt, pepper and coriander.
Cook the ingredients on low heat until the oil starts to separate(about 10-15 minutes approximately).
Serve garnished with the sliced chiles and fresh ginger slices. Good over rice.

Nutrition Facts : Calories 243.2, Fat 2.5, SaturatedFat 0.5, Sodium 39, Carbohydrate 48, Fiber 12.8, Sugar 22.7, Protein 18.8

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