Afghani Kabli Pulao Recipes

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AFGHANI (KABLI) PULAO

This is a Delicious kabli pulao made in a pressure cooker, making the rice infused with flavour and have the PERFECT texture! This is a must try!!

Provided by LovingChefInLove

Categories     Whole Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17



Afghani (Kabli) Pulao image

Steps:

  • Soak the rice in cool water and rinse a few times till the water runs clear.
  • Add 1 whole onion skin removed and cut in half to pressure cooker, add 1 whole garlic head most layers of skin removed, add cinnamon stick, 4 cardamom pods lightly crushes in mortal and pestle, add 4 cloves, coriander seeds, 1 tsp black pepper, paprika, 1 teaspoon cumin seeds, salt and sugar. Seal lid on pressure cooker and turn heat to high. Cook till pressure cooker whistles once then turn heat to medium. Wait for 2 more whistles then turn off the heat.
  • While broth is cooking chop the other onion. Julienne the carrots. Rinse the rice a few more times.
  • Once pressure has released open the pressure cooker and strain the broth into a bowl and set aside. Clean out the pressure cooker then add 1 tablespoon canola oil And sauté the chopped onion in it till carmelized. Add the carrots and sautéed till soft. Add the raisins, almonds and the strained rice. Add the remaining teaspoon of cumin seeds and black pepper. Add the remaining 1 clove and 1 cardamom crushed to a powder. Mix all together in the pressure cooker then add the broth. If the rice is soft to taste at this point then only add enough water to just cover the rice, if the rice is still hard the Add enough water to go 1 centimetre above the rice. Turn on high. Seal the pressure cooker then wait for the first whistle. Once it whistles turn the heat down to medium and cook 5 minutes then remove from heat. Wait 7 minutes then release the pressure. Remove rice from pot to stop from over cooking.

Nutrition Facts : Calories 365.8, Fat 6.7, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 70.3, Fiber 5.7, Sugar 11.5, Protein 8.8

2 cups sella basmati rice
3 1/2 cups water
2 whole onions
1 head garlic
3 garlic cloves
1/2 cup sultana raisin
1/2 cup slivered almonds
1 cup julienne carrot
1 cinnamon stick
5 cardamom pods
5 cloves
1 teaspoon coriander seed
2 teaspoons black pepper
1 teaspoon paprika
2 teaspoons cumin seeds
1 teaspoon salt
1 teaspoon sugar

AFGHANISTAN: KABULI PULAO

This recipe is from week two of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, and Afghanistan is my second stop. Kabuli Pulao has been called "The National Food of Afghanistan." It is a flavorful rice dish, usually served with lamb or beef.

Provided by GiddyUpGo

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12



Afghanistan: Kabuli Pulao image

Steps:

  • Saute the carrots and raisins in butter. Set them aside.
  • Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
  • Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
  • Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.

Nutrition Facts : Calories 408.9, Fat 14.1, SaturatedFat 5.7, Cholesterol 62.7, Sodium 374.9, Carbohydrate 49.9, Fiber 3.4, Sugar 9.1, Protein 20.9

1 cup basmati rice
1 lb lamb (I made a meatless version)
2 cups mutton broth (You can't find mutton broth?? Substitute beef broth.)
1/2 onion, chopped
1/3 cup golden raisin
1 small carrot, grated
2 teaspoons cumin
1 1/2 teaspoons cardamom
1 teaspoon cinnamon
1/2 teaspoon ground pepper
1 teaspoon butter
salt

AFGHAN KABULI PULAO

Make and share this Afghan Kabuli Pulao recipe from Food.com.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10



Afghan Kabuli Pulao image

Steps:

  • Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
  • Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
  • Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
  • Add 1 cup of the reserved lamb stock, the RawSpiceBar's Afghan Pulao Spices, salt and pepper to taste, if needed. Bring to a boil, remove from heat and set aside.
  • Drain the soaked rice. Then, following the cooking directions on the package, boil it until just soft. Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.
  • Using a frying pan, heat 1 tablespoon of oil over medium-high heat. Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy. Add the raisins and cook for another minute. Remove from heat and set aside.
  • With the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape. Drizzle rice with olive oil.
  • Now, top the rice with the carrot mixture and the prepared lamb.
  • Cover with a tea towel and the lid of the pan. Make sure the towel is under the lid so it doesn't burn. Now turn the heat to high and cook the rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
  • To serve, cover a large platter with a layer of the rice, spoon the lamb over it, and then all the remaining rice. Top with the carrot mixture and finally with the almonds and pistachios. This serves a large family, as is traditional with Afghan communities.

1 . set 7 cups basmati rice
2 . set 2 large onions, diced
3 . set 3 ounces pistachios
4 . set 3 ounces slivered almonds
5 . set 2 large carrots, scraped and julienned
6 . set 10 ounces raisins
7 . set 1/3 cup sugar, divided
8 . set vegetable oil
9 . set olive oil
10 . set salt and pepper

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