Easy Kabuli Rice (Afghani Pulao)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6
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Calories
484 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Easy Kabuli Rice (Afghani Pulao)
Description
Easy Kabuli Rice (Afghani Pulao) features sella basmati rice cooked with whole and ground spices including black pepper, cardamom, cinnamon, and cumin seeds, infused into a chicken stock broth. The rice is soaked beforehand to ensure fluffy, non-sticky grains that absorb the savory broth well. The topping consists of matchstick-cut carrots stir-fried with brown sugar and raisins to create a sweet, tender complement, finished with slivered almonds for a crunchy accent.
The dish has a tender yet firm texture from the sella rice, which cooks into separate grains without stickiness. The spiced broth adds warm, earthy notes that are subtly enhanced by the sweet carrot and raisin topping. The preparation includes cooking the rice partially on high heat, then gently simmering to finish, allowing flavors to meld.
Easy Kabuli Rice can be served as a side or a vegetarian main if vegetable stock substitutes chicken stock cubes. The toppings create a textural highlight that pairs well with warm rice. It can complement meat or vegetable dishes while adding a mild sweetness and nutty touch.
For best results, slice carrots into matchsticks rather than shredding, preserving their shape and slight crunch after cooking. Sella rice is a firmer variety than standard basmati but may be substituted if desired. Adjust salt when adding spices to balance the broth flavor.
Ingredients
- 2 cups sella basmati rice
- ¼ cup neutral cooking oil generic cooking oil
- 1 big onion thinly sliced
- 2 chicken stock cubes
- salt as required
- 3 cups water
SPICE MIX
- 8 black pepper whole
- 2 black cardamom
- 1 cinnamon stick
- 1 teaspoon cumin seeds
TOPPING
- 3 tablespoon neutral cooking oil generic cooking oil
- 2 cups carrot matchstick cut
- ¾ cup raisins
- ¼ cup slivered almonds
- 2-3 tablespoon brown sugar
Instructions
- Wash and soak your rice in lukewarm water for 2 hours.
- Grind together the spice mix into a powder.
- In ¼ cup oil add the sliced onion. When it is golden-brown add 3 cups of water and chicken stock cubes.
- Bring the water to a boil, then put in the rice. On high heat, cover the pot and cook the rice for 2-3 minutes.
- Then lower the heat and add the spice mix. Add some salt at this point and taste. The broth should be slightly salty at this point
- When most of the water has evaporated, cover the pot, turn heat to low and let cook for 5-8 minutes till rice are fully done and tender.
- In a separate pan heat 3 tablespoon oil, add the carrots and fry them on medium-high heat for 2-3 mins. Then add the brown sugar and raisins. Fry till the raisins soften and fluff up. Then take this mixture out in a sieve and drain the oil.
- Put the rice in a platter and spread the carrot and raisin mix on top. Sprinkle wih silvered almonds and serve.
Notes
- Use matchstick-cut carrots instead of finely grated to prevent mushiness and retain a firmer texture.
- Sella basmati rice gives distinct grains and a firmer bite; basmati rice can be used as a substitute if preferred.
- To make this dish vegetarian, replace chicken stock cubes with vegetable stock cubes.
- Add salt carefully after seasoning with spices to achieve a balanced broth flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 78g | 26% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 371mg | 15% |
| Potassium | 403mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 7135IU | 143% |
| Vitamin C | 3mg | 3% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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