- 2 cups sella basmati rice
- 5 cardamom pods, divided
- 1 onion, peeled and halved
- 1 whole head 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
- Soak the rice in cool water for 5 minutes. Rinse until 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 pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, 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, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
- Crush 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.
04/24/2018
recipepes.com
Afghani Kabli Pulao, recipe
PT15M
PT1H
5
455 calories