5.0 from 18 votes
Easy Kabuli Rice (Afghani Pulao)
An exotic Afghani rice dish that is infused with aromatic spices and layered with sweetened carrots, raisins and silvered almonds.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6
Calories: 484 kcal
Course:
Side Dish
Cuisine:
Middle Eastern
Ingredients
- 2 cups Sella rice
- ¼ cup cooking oil
- 1 big onion thinly sliced
- 2 chicken stock cubes
- salt as required
- 3 cups water
SPICE MIX
- 8 whole black pepper
- 2 black cardamom
- 1 cinnamon stick
- 1 teaspoon cumin seeds
TOPPING
- 3 tablespoon cooking oil
- 2 cups carrots matchstick cut
- ¾ cup raisins
- ¼ cup silvered 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.
Cup of Yum
Notes
- Do not grate or finely shred the carrots or they will get mushy. Matchstick cut carrots give a nice crunch and sturdier look even after cooking.
- Sella rice have a harder texture than Basmati rice and the grains do not stick while cooking. They also taste a little different than Basmati but you can substitute with Basmati if you want.
- To make this recipe wholly vegetarian you can sub with vegetable stock cubes.
Nutrition Information
Calories
484kcal
(24%)
Carbohydrates
78g
(26%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Cholesterol
0.2mg
(0%)
Sodium
371mg
(15%)
Potassium
403mg
(12%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
7135IU
(143%)
Vitamin C
3mg
(3%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 484
% 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.