The Afghan rice dice known as kabuli pulao is prepared in a pressure cooker. A seasoned homemade broth imparts flavor to the perfectly textured rice. It can also be made on the stovetop.
Time for preparation:
25 minutes to cook:
42 minutes more time:
32 minutes in total:
Servings: 1 hour and 39 minutes
Six servings of the following: Broth
1 onion, cut in half, peeled and halved; 1 whole head of garlic, loose skins removed; 1 cinnamon stick; 4 crushed cardamom pods; 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 necessary to cover Rice:
2 cups sella basmati rice, 1 tablespoon canola oil, 1 chopped onion, 3 minced cloves of garlic, 1 cup matchstick carrots, 1 cup raisins, 1 cup slivered almonds, 1 teaspoon ground black pepper, 1 cardamom pod, with the shell removed, ground into a powder, and 1 whole clove In a pressure cooker, combine the halved onion, garlic head, cinnamon stick, cardamom pods, pepper, cumin seed, sugar, paprika, coriander seeds, and cloves. Fill to the top with water.
Close the cooker safely and place the tension controller over the vent as indicated by producer’s directions. Heat on high for about 5 minutes or until steam escapes in a steady stream and makes a whistling sound. Cook for 20 minutes on medium-low heat. Allow the pressure to naturally dissipate for about ten minutes. Remove the lid by unlocking it.
Start the rice when the broth is almost finished: Rinse the rice until the water runs clear after soaking it for five minutes in cool water.
In a bowl, strain the cooled broth. After cleaning it out, place the pressure cooker over medium heat and add oil.
In the cooker, add the garlic and onion; cook and stir for 7 to 10 minutes, or until soft and browned. Cook for another three minutes, stirring in the carrots, until they are soft. Rice that has been strained, almonds, cumin seeds, pepper, cardamom powder, and clove should be added. After mixing everything together, add enough broth to cover it.
Securely close the cooker and seal the vent; heat on high for 5 to 7 minutes, or until the first whistle sounds. Cook for 5 minutes on medium-low heat. After being taken off the heat for seven minutes, allow the pressure to naturally release for about ten minutes. To avoid overcooking, immediately transfer cooked rice to a serving dish.
Tips: You can flavor the water with chicken or beef bouillon cubes or use broth instead of water to soak the rice.
After soaking, the rice should be soft; Therefore, all you need to do in Step 5 is add enough broth to cover the rice. On the off chance that the rice is still hard subsequent to drenching, add around 3/8 inch more stock.
Steps for the Stovetop:
Ingredients for broth are boiled for an hour. Bring all of the ingredients for the rice and the broth to a boil after soaking the rice (if the broth doesn’t measure 3 1/2 cups, add water to get that amount). Place a paper towel over the pot and turn the heat down to low. Cook for about 25 minutes, covered, until the rice is tender.
Per Serving: 378 Calories, 8g Fat, 71g Carbohydrates, 9g Protein