Afghani Kabli Pulao

Name: Afghani Kabli Pulao
Prep time: 25 min
Cook time: 42 min
Total time: 1 h 7 min
Yield: 6 servings
Cuisine: Pakistani, Persian
Ingredients: 2 cups Basmati Rice; 1 tsp Black Pepper; 1 tbsp Canola Oil; 1 cup Carrot; 1 stick Cinnamon Sticks; 1 tsp Coriander Seed; 1 whole Garlic; 1 whole Ground Cardamom; 1 whole Onion; 1 tsp Paprika; 1 tsp Powdered Sugar; 0.5 cup Raisin; 1 tsp Salt; 0.5 cup Slivered Almonds; 3.5 cups Water; 4 whole Whole Cardamom; 4 whole Whole Cloves; 1 tsp Whole Cumin Seed

Dinner 🍽️Lunch 🥪 Pakistani 🇵🇰Persian 🇮🇷 Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Halal 🕌Kosher ✡️

Afghani Kabli Pulao features fragrant basmati rice infused with a warmly spiced broth and layered with sweet raisins, tender carrots, and toasty slivered almonds. The balance of cardamom, cinnamon, cloves, and cumin delivers an aromatic, subtly sweet-and-savory profile. Serve it for a celebratory family meal or as a centerpiece pilaf alongside grilled meats.

Prep25 mins
Cook42 mins
Serves6
DifficultyMedium

1

Make the broth: Put the halved onion, the garlic head, the cinnamon stick, the cardamom pods, the pepper, the cumin seed, the salt, the sugar, the paprika, the coriander seeds, and the cloves into a pressure cooker. Add water to cover.
2

Close the cooker securely and place the pressure regulator over the vent as directed by the manufacturer. Set to high and heat until steam escapes in a steady stream and whistles, about 5 minutes. Reduce to medium and cook for 20 minutes. Let the pressure release naturally, about 10 minutes. Unlock the lid and remove it.
3

When the broth is nearly done, start the rice: Soak the rice in cool water for 5 minutes, then rinse until the water runs clear.
4

Strain the cooled broth into a bowl. Clean the pressure cooker, then set it over medium heat and add oil.
5

Add the onion and the garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in the carrots and cook until soft, about 3 minutes more. Add the strained rice, raisins, almonds, cumin seed, pepper, cardamom powder, and clove. Stir to combine, then pour in enough broth to cover.
6

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 the pressure release naturally, about 10 minutes. Immediately transfer the cooked rice to a serving dish to prevent overcooking.