Kabuli Pulao

Kabuli Pulao, also known as Afghani Pulao, is a delightful recipe originating from Afghanistan. Renowned for its tender meat and flavorful rice, this recipe is both easy to prepare and requires minimal ingredients. Despite its simplicity, the rich taste and unique flavors of Kabuli Pulao are sure to impress anyone who tries it.

Preparation time: 25 min
Cooking time: 42 min
Resting time: 32 min
Total time: 1 hour 40 minutes
Serves: 6

Ingredients:

Broth:

• 1 whole head garlic, loose skins removed
• 1 teaspoon cumin seed
• 1 teaspoon white sugar
• 1 teaspoon ground black pepper
• 1 cinnamon stick
• 1 teaspoon salt
• 4 whole cloves
• 1 onion, peeled and halved
• 1 teaspoon coriander seeds
• 4 cardamom pods, crushed
• 1 teaspoon paprika
• 3 ½ cups water, or as needed to cover

Rice:

• 1 cup matchstick carrots
• 1 teaspoon cumin seed
• 1 onion, chopped
• 1 teaspoon ground black pepper
• 1 whole clove
• 3 cloves garlic, minced
• ½ cup slivered almonds
• 2 cups sella basmati rice
• 1 cardamom pod, shell removed and seeds crushed into a powder
• 1 tablespoon canola oil

Method:

1. To prepare the broth, place the halved onion, garlic head, cinnamon stick, cardamom pods, ground black pepper, cumin seed, salt, white sugar, paprika, coriander seeds, and cloves into a pressure cooker. Pour in enough water to cover the ingredients.
2. Securely close the pressure cooker and place the pressure regulator over the vent as per the manufacturer’s instructions. Set the heat to high and wait until steam escapes in a steady flow with a whistling sound, about 5 minutes. Reduce the heat to medium and cook for 20 minutes. Allow the pressure to release naturally for about 10 minutes. Unlock the lid and remove it.
3. While the broth is cooking, prepare the rice. Soak the rice in cool water for 5 minutes, then rinse it until the water runs clear.
4. Strain the cooled broth into a bowl. Clean the pressure cooker, then place it over medium heat and add the canola oil.
5. Add the chopped onion and minced garlic to the cooker. Cook and stir until they are softened and browned, which should take about 7 to 10 minutes.
6. Stir in the matchstick carrots and cook until they are soft, about 3 minutes more. Add the strained rice, slivered almonds, cumin seed, ground black pepper, crushed cardamom pod seeds, and whole clove. Stir everything together, then pour in enough broth to cover the ingredients.
7. Securely close the pressure cooker and seal the vent. Set the heat to high and wait until the first whistle, which should take 5 to 7 minutes. Reduce the heat to medium and cook for an additional 5 minutes.
8. Remove the cooker from the heat and let it rest for 7 minutes, then allow the pressure to release naturally for about 10 minutes. Immediately transfer the cooked rice to a serving dish to prevent overcooking.

Notes:
To enhance the flavor of the Kabuli Pulao, you can add a sprinkle of dried fruit such as apricots, cranberries, or cherries along with the almonds. These will add a subtle sweetness and extra texture to the dish.

Nutritional Info:
Calories: 378
Carbs: 71g
Protein 9g
Fat 8g

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