Afghan Rice Raisin Carrot 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

BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)



Basmati Rice With Carrots, Raisins and Spices (Kabli) image

Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted to a vegetarian dish. I at least double the spice amounts but have posted the original quantities.

Provided by Annacia

Categories     Low Cholesterol

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups basmati rice
1 tablespoon salt
1/4 cup vegetable oil
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cumin
1/4 teaspoon pepper
4 carrots
1 cup golden raisin

Steps:

  • Rinse rice under running water until water is clear.
  • In large bowl, cover rice with water; soak for 1 hour, drain.
  • Add salt to large pot of boiling water; add rice.
  • Cover and simmer until tender, 6 to 8 minutes.
  • Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
  • Pour rice into large Dutch oven.
  • In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
  • Add sugar; stir until dissolved.
  • Add reserved cooking liquid; bring to boil.
  • Slowly pour over rice, stirring to coat.
  • Stir in cardamom, cinnamon, cumin and pepper.
  • Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
  • Spoon into serving dish, mounding attractively.
  • Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
  • In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
  • Spoon over rice.

RICE PILAF WITH LAMB, CARROTS, AND RAISINS



Rice Pilaf with Lamb, Carrots, and Raisins image

Provided by Sher Dil Qader

Categories     Lamb     Rice     Vegetable     Braise     Dinner     Raisin     Meat     Lamb Shank     Root Vegetable     Carrot     Fall     Winter     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 (main course) servings

Number Of Ingredients 8

3 cups basmati rice (7 ounces)
1 medium onion, chopped
3 tablespoons olive oil
1 1/2 pounds boneless lamb shank (from 2 1/4 pounds bone-in shanks), cut into 1 1/2- to 2-inch pieces
4 1/2 to 5 cups water, divided
2 large carrots, cut into 1/8-inch-thick matchsticks
1 cup raisins (6 ounces)
Accompaniments: chicken kebabs and cilantro garlic yogurt sauce

Steps:

  • Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
  • While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
  • Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
  • Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.

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