Home Made Recipe Afghani Pulao Recipe

Ingredients:

3 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

Method:

We Can make It 6 Easy Steps…

Step 1.

Absorb the rice cool water for 5 minutes. Wash until water runs clear.

Step 2.

Spot 4 cardamom units on a cutting board and delicately smash utilizing the level side of a blade; move to a weight cooker. Add split onion, garlic head, 4 cloves, 1 teaspoon dark pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.

Step 3.

Seal pressure cooker top and go warmth to high. Cook until pressure cooker whistles once, around 5 minutes. Diminish warmth to medium. Hang tight for 2 additional whistles, around 20 minutes. Eliminate from warm and permit strain to deliver normally, around 10 minutes.

Step 4.

Strain stock into a bowl. Clear out the weight cooker and warmth it over medium warmth. Add oil and slashed onion; cook and mix until relaxed and sautéed, around 7 to 10 minutes. Add carrots; cook until delicate, around 3 minutes more. Add raisins, almonds, and stressed rice. Add staying 1 teaspoon dark pepper, staying 1 teaspoon cumin seed, and remaining clove.

Step 5.

Smash remaining cardamom seed to a powder and add to the weight cooker. Blend to consolidate; pour in enough stock to cover the rice.

Step 6.

Increment warmth to high and seal the weight cooker. Cook until the primary whistle, 5 to 7 minutes. Diminish warmth to medium. Cook for 5 minutes and eliminate from heat. Let rest for 7 minutes; discharge the weight normally, around 10 minutes. Move cooked rice to a serving dish promptly to forestall overcooking.

 

Cook’s Notes:
You can also add chicken or beef bouillon cubes to the water, or substitute broth for additional flavor.

When adding the rice to the pressure cooker, if it 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 centimeter above the rice.

To cook the pulao without a pressure cooker: Make the broth by boiling the same first ingredients for 1 hour. Follow the same instructions. When cooking rice add all the broth and make sure there is 3.5 cups of liquid; 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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