Kabuli Pulao

Preparation Time: 25 minutes
Cook Time: 42 minutes
Serves: 6 people

A Flavorful Journey to Afghan Cuisine

Kabuli Pulao is a rich and aromatic dish that brings together tender sella basmati rice, fragrant spices, and a delicious blend of vegetables and dried fruits.

Its unique flavors and hearty ingredients make it a must-try recipe for food lovers.

Whether preparing for a special occasion or simply wanting to elevate your cooking, Kabuli Pulao will surely impress.

Ingredients

• 2 cups sella basmati rice
• 5 cardamom pods, divided
• 1 onion, peeled and halved
• 1 whole head of 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 1/2 cups water
• 1 tablespoon canola oil
• 1 onion, chopped
• 1 cup carrots, chopped into matchstick pieces
• 3 cloves garlic
• 1/2 cup raisins
• 1/2 cup slivered almonds

Directions

1. Prepare the Rice: Soak the rice in cool water for 5 minutes. Rinse until the water runs clear.
2. Create the Broth: Crush 4 cardamom pods on a cutting board and transfer them to a pressure cooker. Add the halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Add water to cover.
3. Cook the Broth: Seal the pressure cooker and turn the heat to high. Cook until it whistles once, about 5 minutes. Reduce heat to medium and wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally for about 10 minutes.
4. Strain and Prepare the Vegetables: Strain the broth into a bowl. Clean the pressure cooker, then heat over medium heat. Add oil and chopped onion, cooking until softened and browned, about 7-10 minutes. Add carrots and cook for 3 more minutes.
5. Combine Ingredients: Add raisins, almonds, and strained rice to the mixture. Stir in the remaining black pepper, cumin seed, and crushed cardamom. Pour in enough broth to cover the rice.
6. Final Cooking: Increase heat to high and seal the pressure cooker. Cook until the first whistle (5-7 minutes), reduce to medium, and cook for 5 minutes more. Remove from heat and let rest for 7 minutes. Release the pressure naturally, then transfer the rice to a serving dish.

Cook’s Notes

• For added flavor, consider using chicken or beef broth instead of water.
• Adjust the amount of water based on the rice’s texture. If the rice is still hard, add enough water to go 1 centimeter above the rice.
• To cook without a pressure cooker, boil the broth ingredients for 1 hour, then follow the same instructions, ensuring there is 3.5 cups of liquid.

Ready to embark on a culinary journey?

Try this delicious Kabuli Pulao recipe and bring a taste of Afghan tradition to your kitchen!

Share your experience or photos with us in the comments below, and let us know how your dish turned out.

Happy cooking!