Kabuli pulao

Ingredients Decrease Serving6 Increase Serving Adjust Original recipe yields 6 servings

Ingredient Checklist

• 2 cups sella basmati rice

• 5 cardamom pods, divided

• 1 onion, peeled and halved

• 1 whole head garlic, loose skins removed

• 5 whole cloves, divided

• 2 teaspoons ground black pepper, divided

• 2 teaspoons cumin seed, divided

• 1 teaspoon salt

• 1 teaspoon white sugar

• 1 cinnamon stick

• 1 teaspoon paprika

• 1 teaspoon coriander seeds

• 3 ½ cups water

• 1 tablespoon canola oil

• 1 onion, chopped

• 1 cup carrots, chopped into matchstick pieces

• 3 cloves garlic

• ½ cup raisins

• ½ cup

Directions

Instructions Checklist

• Step 1Soak the rice in cool water for 5 minutes. Rinse until water runs clear.

• Step 2Place 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.

• Step 3Seal 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.

• Step 4Strain 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.

• Step 5Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.

• Step 6Increase 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.