Afghani Kabli Pulao


This Afghan rice dice called kabuli pulao is made in a pressure cooker. The perfectly textured rice is infused with flavor from a seasoned homemade broth. You can also prepare it on your stovetop.

Prep Time:
25 mins
Cook Time:
42 mins
Additional Time:
32 mins
Total Time:
1 hrs 39 mins
6 servings



  • 1 onion, peeled and halved

  • 1 whole head garlic, loose skins removed

  • 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, or as needed to cover


  • 2 cups sella basmati rice

  • 1 tablespoon canola oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 cup matchstick carrots

  • ½ cup raisins

  • ½ cup slivered almonds

  • 1 teaspoon cumin seed

  • 1 teaspoon ground black pepper

  • 1 cardamom pod, shell removed and seeds crushed into a powder

  • 1 whole clove


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

  2. Close the cooker securely and place the pressure regulator over the vent according to manufacturer's instructions. Set to high and heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce to medium and cook for 20 minutes. Let the pressure release naturally, about 10 minutes. Unlock the lid and remove.

  3. When the broth is almost finished, start the rice: Soak rice in cool water for 5 minutes, then rinse until water runs clear.

  4. Strain cooled broth into a bowl. Clean out the pressure cooker, then place over medium heat and add oil.

  5. Add onion and garlic to the cooker; cook and stir until softened and browned, 7 to 10 minutes. Stir in carrots and cook until soft, about 3 minutes more. Add 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 pressure release naturally, about 10 minutes. Immediately transfer cooked rice to a serving dish to prevent overcooking.


When soaking the rice, you can add chicken or beef bouillon cubes to the water to add flavor, or use broth for soaking instead of water.

The rice should be soft after soaking; so in Step 5, you only need to add enough broth to cover the rice. If the rice is still hard after soaking, add about 3/8 inch more broth.

Stovetop Directions:

Boil broth ingredients for 1 hour. After soaking the rice, combine all rice ingredients and all broth (if broth doesn't measure 3 1/2 cups, add water to get that amount of liquid) and bring to a boil. Reduce the heat to low and place a paper towel over the pot. Cover with a lid and cook until rice is tender, about 25 minutes.

Nutrition Facts (per serving)

378 Calories
8g Fat
71g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 378
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 4%
Sodium 402mg 17%
Total Carbohydrate 71g 26%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 9g
Vitamin C 7mg 36%
Calcium 89mg 7%
Iron 2mg 13%
Potassium 292mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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