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Authentic Afghani Kabli Pulao

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PREP TIME
25 min
COOKING TIME
42 min
TOTAL TIME
99 min
SERVINGS
6 servings
Dinner Middle Eastern
Authentic Afghani Kabli Pulao
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 1/2 cups water, or as needed to cover
  • 2 cups sella basmati rice
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup matchstick carrots
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • 1 teaspoon cumin seed
  • 1 teaspoon ground black pepper
  • 1 cardamom pod, shell removed and seeds crushed into a powder
  • 1 whole clove
Instructions
1
Prepare the Broth:
2
Place a halved onion, a whole garlic head, a cinnamon stick, cardamom pods, black pepper, cumin seeds, salt, sugar, paprika, coriander seeds, and whole cloves into a pressure cooker. Pour in water to cover the ingredients completely.
3
Securely close the cooker and place the pressure regulator over the vent according to the manufacturer's guidelines. Set it to high heat and let it build up steam until you hear a steady whistling sound, approximately 5 minutes. Reduce the heat to medium and cook for an additional 20 minutes. Allow the pressure to release naturally, taking around 10 minutes.
4
Once the broth is almost complete, start preparing the rice: Soak uncooked white rice in cool water for 5 minutes, then rinse it until the water runs clear.
5
Strain the cooled broth into a separate bowl. Clean out the pressure cooker, then place it over medium heat and add oil to the pot.
6
Add sliced onions and minced garlic to the cooker; cook and stir until they are softened and lightly browned, taking around 7 to 10 minutes. Stir in grated carrots and cook until they are soft, about 3 minutes more. Add the soaked and rinsed rice, raisins, almonds, cumin seeds, black pepper, cardamom powder, and whole cloves. Stir to combine, then pour in enough broth to cover the rice mixture.
7
Close the cooker securely and seal the vent; set it to high heat and let it build up steam until you hear the first whistle, approximately 5 to 7 minutes. Reduce the heat to medium and cook for an additional 5 minutes. Remove from the heat and let it rest for 7 minutes, then allow the pressure to release naturally, taking around 10 minutes. Immediately transfer the cooked rice to a serving dish to prevent overcooking.