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.

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Recipe Summary

prep:
25 mins
cook:
42 mins
additional:
32 mins
total:
1 hr 39 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the rice in cool water for 5 minutes. Rinse until water runs clear.

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  • 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.

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.

Nutrition Facts

378 calories; protein 8.5g 17% DV; carbohydrates 70.7g 23% DV; fat 8.2g 13% DV; cholesterol 0mg; sodium 401.5mg 16% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
12/27/2017
I made this without a pressure cooker, the taste is spot-on! I used both regular raisins and golden raisins. Also soaked my basmati overnight and reduced cook time. Thank you so much for sharing one of my favorite Afghani dishes! Read More
(6)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2017
I made this without a pressure cooker, the taste is spot-on! I used both regular raisins and golden raisins. Also soaked my basmati overnight and reduced cook time. Thank you so much for sharing one of my favorite Afghani dishes! Read More
(6)
Rating: 5 stars
11/08/2019
I made this with my instant pot. I did the broth on high for 20mins and finally the rice on high for 9 mins Turned out perfect!! Read More
(4)
Rating: 5 stars
03/15/2019
Used the stove top method, came out great Read More
(1)
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Rating: 4 stars
10/16/2019
I will make this again. I did it on the stove top. Read More
(1)
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