This Afghan rice dice called kabuli pulao is made in a pressure cooker. The perfectly textured rice is infused with flavor from a seasoned homemade broth. You can also prepare it on your stovetop.
Ingredients
- onion: 1 piece (halved)
- whole head garlic, loose skins removed: 1 piece
- cinnamon stick: 1 piece
- cardamom pods: 4 piece (crushed)
- ground black pepper: 1 tsp
- cumin seed: 1 tsp
- salt: 1 tsp
- white sugar: 1 tsp
- paprika: 1 tsp
- coriander seeds: 1 tsp
- whole cloves: 4 piece
- ½ cups water, or as needed to cover: 3 piece
- sella basmati rice: 2 cups
- canola oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- matchstick carrots: 1 cup
- raisins: 0.5 cup
- slivered almonds: 0.5 cup
- cumin seed: 1 tsp
- ground black pepper: 1 tsp
- cardamom pod, shell removed and seeds crushed into a powder: 1 piece
- whole clove: 1 piece
Metric Conversion
Stages of cooking
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Make the broth: Place halved onion, garlic head, cinnamon stick, cardamom pods, pepper, cumin seed, salt, sugar, paprika, coriander seeds, and cloves into a pressure cooker. Pour in water to cover.
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Close the cooker securely and place the pressure regulator over the vent according to manufacturer's instructions. Set to high and heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce to medium and cook for 20 minutes. Let the pressure release naturally, about 10 minutes. Unlock the lid and remove.
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When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.
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Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.
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Add onion and garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in carrots and cook until soft, about 3 minutes more. Add strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Stir to combine, then pour in enough broth to cover.
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Close the cooker securely and seal the vent; set to high and heat until the first whistle, 5 to 7 minutes. Reduce to medium and cook for 5 minutes. Remove from the heat and let rest for 7 minutes, then let pressure release naturally, about 10 minutes. Immediately transfer cooked rice to a serving dish to prevent overcooking.
