Afghani Kabli Pulao 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

AFGHAN KABULI PULAO



Afghan Kabuli Pulao image

Make and share this Afghan Kabuli Pulao recipe from Food.com.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 . set 7 cups basmati rice
2 . set 2 large onions, diced
3 . set 3 ounces pistachios
4 . set 3 ounces slivered almonds
5 . set 2 large carrots, scraped and julienned
6 . set 10 ounces raisins
7 . set 1/3 cup sugar, divided
8 . set vegetable oil
9 . set olive oil
10 . set salt and pepper

Steps:

  • Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
  • Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
  • Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
  • Add 1 cup of the reserved lamb stock, the RawSpiceBar's Afghan Pulao Spices, salt and pepper to taste, if needed. Bring to a boil, remove from heat and set aside.
  • Drain the soaked rice. Then, following the cooking directions on the package, boil it until just soft. Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.
  • Using a frying pan, heat 1 tablespoon of oil over medium-high heat. Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy. Add the raisins and cook for another minute. Remove from heat and set aside.
  • With the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape. Drizzle rice with olive oil.
  • Now, top the rice with the carrot mixture and the prepared lamb.
  • Cover with a tea towel and the lid of the pan. Make sure the towel is under the lid so it doesn't burn. Now turn the heat to high and cook the rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
  • To serve, cover a large platter with a layer of the rice, spoon the lamb over it, and then all the remaining rice. Top with the carrot mixture and finally with the almonds and pistachios. This serves a large family, as is traditional with Afghan communities.

AFGHANISTAN: KABULI PULAO



Afghanistan: Kabuli Pulao image

This recipe is from week two of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, and Afghanistan is my second stop. Kabuli Pulao has been called "The National Food of Afghanistan." It is a flavorful rice dish, usually served with lamb or beef.

Provided by GiddyUpGo

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup basmati rice
1 lb lamb (I made a meatless version)
2 cups mutton broth (You can't find mutton broth?? Substitute beef broth.)
1/2 onion, chopped
1/3 cup golden raisin
1 small carrot, grated
2 teaspoons cumin
1 1/2 teaspoons cardamom
1 teaspoon cinnamon
1/2 teaspoon ground pepper
1 teaspoon butter
salt

Steps:

  • Saute the carrots and raisins in butter. Set them aside.
  • Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
  • Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
  • Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.

Nutrition Facts : Calories 408.9, Fat 14.1, SaturatedFat 5.7, Cholesterol 62.7, Sodium 374.9, Carbohydrate 49.9, Fiber 3.4, Sugar 9.1, Protein 20.9

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