Afghani Kabuli Pulao

This Afghan Kabuli pulao is usually made in a pressure cooker. The perfectly surfaced rice is infused with flavor from a seasoned homemade soup. It can also be prepared in the oven.

Ingredients

·         1 onion, peeled and split

·         1 whole head of garlic

·         1 cinnamon stick

  • 4 cardamom pods, crushed
  • 1 teaspoon ground black pepper

·         1 teaspoon cumin seed

·         1 teaspoon salt

·         1 teaspoon white sugar

·         1 teaspoon paprika

·         1 teaspoon coriander seeds

·         4 whole cloves

·         3 ½ cups water

  • 1 tablespoon canola oil

·         3 cloves garlic

·         2 cups basmati rice

·         1 onion sliced

·         ½ cup slivered almonds

Directions

1.   Make the soup: Place split onion, cinnamon stick, cardamom pods, cumin seed, salt, sugar, paprika, pepper, coriander seeds, garlic head, and cloves into a pressure cooker. Pour water as needed.

2.   Close the cooker firmly and place the pressure regulator over the vent according to the manufacturer's instructions. Set to high and heat until steam discharges and makes a shrilling sound, about 5 minutes. Reduce the heat to medium and cook for about 20 minutes. Let the pressure release as expected, for about 10 minutes. Unlock the top and remove it.

3.   When the soup is ready, start the rice: Immerse rice in cool water for about 5 minutes, then dye till the water runs clear.

4.   Draining cooled soup into a bowl. Clean the pressure cooker, then set it at medium heat and add oil.

5.   Add onion and garlic to the cooker; cook and mix till softened and browned, for about 7 to 10 minutes. Stir in carrots and cook until soft, for about 3 minutes.  Add strained rice and all the ingredients above mentioned or as you have. Stir to combine, then pour in enough broth to cover.

6.   Close the cooker firmly and seal the vent; set it to high and heat until the first whistle, for about 5 to 7 minutes. Reduce to medium and cook for about 5 minutes. Remove from the heat and remain it for about 7 minutes, then let the pressure release as expected, about 10 minutes. Instantly transfer cooked rice to a serving dish to prevent overcooking.

7.   Now serve your delicious recipe with yogurt, salad, or with your favorite chutney.