Best Afghani Kabli Pulao Recipes

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AFGHANI KABLI PULAO



Afghani Kabli Pulao image

This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.

Provided by chanty475

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h39m

Yield 6

Number Of Ingredients 19

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 ½ cups water
1 tablespoon canola oil
1 onion, chopped
1 cup carrots, chopped into matchstick pieces
3 cloves garlic
½ cup raisins
½ cup slivered almonds

Steps:

  • 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.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g

AFGHANI (KABLI) PULAO



Afghani (Kabli) Pulao image

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

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

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

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Afghani Kabli Pulao Recipes- The Quintessential Afghan Delight

Afghani Kabli Pulao is an iconic dish from the Afghan cuisine. It is a wholesome rice dish that is flavored with aromatic spices, savory herbs, and hearty meat. This pulao is named after Kabul, the capital city of Afghanistan, where it originated.
The History of Afghani Kabli Pulao
Afghanistan, like most of the countries of the world, has a rich culinary history that is deeply rooted in its culture and traditions. The Afghani cuisine is an amalgamation of Indian, Persian, and Central Asian influences, which have all played a significant role in shaping its unique character. The origin of Kabli Pulao can be traced back to the 19th century during the reign of the Durrani Empire, when it was prepared for the royal family members. The dish was then popularized by the local vendors who sold it on the streets of Kabul. Over time, Kabli Pulao became an essential part of the Afghan food culture and is enjoyed by people all over the world.
The Ingredients of Afghani Kabli Pulao
Afghani Kabli Pulao is a rice dish that is made with a combination of several ingredients. Some of the key ingredients that are used in this recipe include: • Basmati Rice- The long-grain basmati rice is the primary ingredient of Kabli Pulao. • Meat- This dish is usually prepared with lamb or mutton, but some recipes also use beef or chicken. • Spices- Aromatic spices like cumin, cinnamon, cardamom, and cloves are used to add depth and flavor to the pulao. • Vegetables- Kabli Pulao is garnished with caramelized onions, grated carrots, raisins, and nuts.
The Preparation of Afghani Kabli Pulao
Afghani Kabli Pulao is a dish that requires patience and attention to detail. The preparation of this dish involves several steps, including: • Soaking the Rice- The first step is to wash the rice thoroughly and soak it in water for about 30 minutes. • Cooking the Meat- The lamb or mutton is cooked in a pot with spices till it is tender and flavorful. • Cooking the Rice- The soaked rice is then cooked in a separate pot with water till it is fluffy and cooked through. • Layering the Pulao- The cooked rice is then layered with the cooked meat and vegetables and garnished with caramelized onions, grated carrots, raisins, and nuts. • Baking the Pulao- The layered pulao is then baked in a preheated oven for about 15-20 minutes.
Why is Afghani Kabli Pulao so Popular?
Afghani Kabli Pulao is a dish that has become a symbol of Afghan food culture. The flavors and the aroma of this dish are unique and comforting, which make it a favorite among foodies all around the world. The dish is also an excellent representation of the Afghan hospitality, which is known for its warmth and generosity. Kabli Pulao is often served during special occasions and gatherings, and it is a delight to share this dish with friends and family.
The Different Variations of Afghani Kabli Pulao
Afghani Kabli Pulao is a recipe that has evolved over time, and several variations of this dish can be found across the Afghan region. Some of the popular variations of Afghani Kabli Pulao include: • Qabuli Palaw- This is a variation of Kabli Pulao that is prepared with caramelized sugar and carrots, and it is served with lamb, raisins, and pistachios. • Mash Palaw- This is a vegetarian version of the Kabli Pulao, which is prepared with chickpeas, potatoes, and tomatoes. • Kabab Kubide- This is a side dish that is usually served with Kabli Pulao. It is prepared with minced lamb or beef, and it is cooked on skewers.
Conclusion
Afghani Kabli Pulao is a dish that is deeply rooted in the Afghan culinary culture. This flavorsome and aromatic rice dish has become an iconic recipe of the Afghan cuisine and is enjoyed by people all over the world. The rich history, the unique flavors, and the warm hospitality that this dish represents have made Kabli Pulao one of the most beloved dishes of the Afghan cuisine.
Afghani Kabli Pulao is a traditional Afghan rice dish that is not only delicious but also easy to make. It is a combination of flavor and aroma that is a perfect meal to serve for family gatherings or special occasions. Kabli Pulao is a famous recipe of Afghanistan that is famous around the globe.

Valuable Tips For Making Afghani Kabli Pulao Recipes

1. Choosing The Right Rice
The first and most important factor that determines the taste and texture of a pulao is the type of rice used. Basmati rice is the most commonly used rice for pulao dishes, and the same holds for Kabli Pulao.
2. Soak Rice
Before cooking the rice, it is important to soak it for at least 30 minutes to an hour. This helps to remove excess starch and improves the texture of rice.
3. Use The Right Spices
Spices are what give Kabli Pulao its unique and vibrant flavor. Cumin, coriander, cardamom, and cinnamon are some of the essential spices found in almost every Kabli Pulao recipe. These spices should be used in just the right proportions to ensure the perfect balance of flavors.
4. Prepare The Meat
The meat used in Kabli Pulao is usually lamb or beef. It should be chopped into small pieces, boneless preferably, and cooked until it is tender and juicy. This step is crucial as the meat adds depth to the flavor of the dish.
5. Add Nuts and Dried Fruits
Kabli Pulao is known for its rich and nutty taste, and this is achieved by adding a variety of nuts and dried fruits. Typically, dried apricots, raisins, and almonds are the most commonly used. It is important to toast the nuts before adding them to the rice to enhance their natural flavors.
6. Don't Overcook The Rice
Overcooking is the most common mistake when cooking Kabli Pulao. It is best to cook the rice until it is just slightly undercooked, as it will continue to cook when it is steamed. This ensures that the rice is fluffy and not sticky.
7. Use Ghee Instead of Oil
Ghee or clarified butter is a key ingredient in Kabli Pulao. It adds a distinct flavor and aroma to the dish. Using oil instead of ghee will change the flavor of the dish.
8. Layer The Ingredients
Layering the ingredients is a crucial step in making Kabli Pulao. Assemble the dish by placing the meat, rice, nuts, and dried fruits in layers, ensuring that each layer is uniform. This helps to distribute the flavors evenly throughout the dish.
9. Garnish With Fresh Herbs
Sprinkle fresh herbs such as parsley or cilantro over the top of the dish before serving. This adds color and freshness to the dish and enhances the flavor.
10. Steam The Pulao
The final step in making Kabli Pulao is to steam it. Cover the pot with a tight-fitting lid and steam for at least 20-25 minutes, or until the rice is fully cooked. This allows the flavors to meld together and creates a fragrant and flavorful dish.

Conclusion

Kabli Pulao is a delicious and nutritious dish that is easy to make. By following these valuable tips, you can ensure that your Kabli Pulao turns out perfect every time. From choosing the right rice to layering the ingredients, every step counts towards creating a flavorful and aromatic dish. Add this recipe to your next dinner party and impress your guests with the vibrant flavors of Kabli Pulao.

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