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. 1 cardamom pod, shell removed and seeds crushed into a powder
However, if you are a vegetarian or vegan then Kabuli without meat is the perfect alternative! Read this wikiHow to learn to cook vegetarian Kabuli. Rinse 2 cups of rice under cool water. Before you cook rice, it is important to properly rinse it to wash off any dust. Place 2 cups of rice in a strainer, and rinse it under cold running water.
Sometimes spelled qabuli palao or palaw. In a large bowl, wash and drain the rice in 2 or 3 changes of water. Add more water to cover and set the rice aside to soak for 1 to 2 hours. Heat 1/4 cup of the oil in a large, heavy-bottomed pot over medium flame and, working in batches, brown the meat on all sides.
Kabuli Palau was created by upper class families of Kabul who could afford to include rich ingredients such as carrots, plump raisins and coveted nuts in their rice. The most important part of making Kabuli Palau is to keep the rice from breaking while it develops a deep rich brown color in the multi-step cooking process.