Kabuli Pulao

Kabuli Pulao Preparation Time 25 minutes

Cook Time of Kabuli Palaw 42 minutes

This Kabuli pulao recipe Yield 6 Persons

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
  • One cinnamon stick
  • 1 teaspoon paprika
  • 1 teaspoon coriander seeds
  • 3 1/2 cups water
  • 1 tablespoon canola oil
  • One onion, chopped
  • 1 cup carrots, chopped into matchstick pieces
  • 3 cloves garlic
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
KABULI PULAO RECIPE - Qissa Khwani Peshawar | How To Make Kabuli Pulao |  Peshawar Food Street - YouTube

Directions:

To make Kabuli pulao first soak the rice in cool water for 5 minutes.

Rinse until the 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 the pressure cooker lid and turn the heat to high.

Cook until the pressure cooker whistles once, about 5 minutes.

Reduce the heat to medium.

Wait for 2 more whistles, about 20 minutes.

Remove from heat and allow pressure to release naturally for 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 for about 7 to 10 minutes.

Add carrots; cook until soft, about 3 minutes more.

Add raisins, almonds, and strained rice.

Add the remaining 1 teaspoon of black pepper, the remaining 1 teaspoon cumin seed, and the remaining clove.

Crush the 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.

Cook’s Notes For Kabuli Pulao:

You can also add chicken or beef bouillon cubes to the water, or substitute broth for additional flavor.

When adding the rice to the pressure cooker, if it is soft to taste at this point then only add enough water to just cover the rice, if the rice is still hard Add enough water to go 1 centimeter above the rice.

To cook the pulao without a pressure cooker: Make the broth by boiling the same first ingredients for 1 hour.

Follow the same instructions.

When cooking rice add all the broth and make sure there is 3.5 cups of liquid; if not, add more water.

Add all ingredients the same but bring rice to a boil then turn heat to low, put a paper towel over the pot then seal it with a lid.

Let the rice cook for 25 minutes.


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