Tuesday, 28 April 2020

Afghani Kabli Pulao Recipe | Make Traditional Pulao at Home Like Expert



Preparation time        25 minutes
Cooking time             45 minutes
Ready in                    1 hour 10 minutes


Ingredients


  • 2 cups 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 almond



How To Cook

Step 1.


  • First of all Soak the rice in cool water for up to 5 minutes.
  • Rinse rice until water runs clear.
  • put 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife.
  • Now 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 the all ingredients.
  • Seal pressure cooker lid tight and turn heat to high flame.
  • Cook until pressure cooker whistles once for about 5 minutes.
  • Heat to medium and Wait for 2 more whistles, about 20 minutes.
  • Remove  pressure cooker from heat and let pressure to release.
  • Strain broth into a bowl.


Step 2:


  • Clean the pressure cooker and heat it over medium heat.
  • Now Add oil and chopped onion and cook  for 7 to 10 minutes and keeping stir until  onion get softened and browned.
  • Now add carrots and cook for about 3 minutes to make carrot soft.
  • Add raisins, almonds, and strained rice.
  • Add remaining 1 teaspoon black pepper,1 teaspoon cumin seed and remaining clove.
  • Crush remaining cardamom to a powder and add to the pressure cooker.
  • pour in enough broth to cover the rice and mix to combine.
  • Increase heat to high flame and seal the pressure cooker.
  • Reduce heat to medium after 5 to 7 minutes. 
  • Cook for 5 minutes and then remove from heat. Let it rest for 7 minutes
  • Immediately transfer cooked rice to a serving dish  to prevent over cooking.

Note:

  • You can also add chicken or beef bouillon cubes to the water to add up more taste.
  • If rice are soft enough then add water to just cover the rice.

  • If the rice are still hard then Add enough water to go 1 centimeter above the rice

  • If cooking rice without pressure cooker make the broth by boiling the in the pan same first ingredients for 1 hour. Follow the same instructions. When cooking rice add all the broth and make sure that there is 3.5 cups of water 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 with a lid over it. Let rice cook for 25 minutes.

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