Rice From Afghanistan 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.

QABALI - AFGHANI RICE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place rice in a large bowl, rinse, and then soak in cold water for 30 minutes.
• In a large skillet, heat 3 tablespoons oil over medium heat. Add carrots and 1 teaspoon sugar; cook, stirring frequently, until tender. Stir in raisins, and continue cooking until the raisins are soft and plump. Remove from heat, and set aside to cool.
• Bring a large pot of water to a boil. Strain rice, and then add to boiling water. Cook for about 5 minutes, then strain with a mesh strainer.
• In a small saucepan, heat 1/2 cup oil and 1 tablespoon sugar. Cook until sugar dissolves completely, making a syrup. Remove from heat , and cool. Once cool, add 1 cup water, and return to a boil.
• Return the rice to pan. Stir in carrots and raisins, and then mix in oil and sugar syrup. Season with saffron, cinnamon, cardamom, black pepper, and cumin. Poke some holes with a spoon all over the rice. Cover, and cook over high heat until you hear crackling noises. Remove from heat.
• Bake, covered, in preheated oven for 20 minutes. Remove from oven, and toss rice with a fork.

RICE FROM AFGHANISTAN

Steps:

• Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.).
• Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.
• Add the cinnamon, bay leaf, cloves and mace, and sauté a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.
• Add the rice and sautè for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.
• Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.
• Transfer rice to a serving platter.
• Remove the whole cloves before serving or at least warn the diners.

BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)

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.