AFGHANI KABLI PULAO
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.
Provided by chanty475
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h39m
Yield 6
Number Of Ingredients 19
Steps:
- Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
- 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.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g
KORMA AFGHANISTAN MEAT SAUCE
Make and share this Korma Afghanistan Meat Sauce recipe from Food.com.
Provided by Bergy
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan, saute the onion until transparent.
- Add garlic and meat cubes, stir frequently and continue cooking until the meat browns.
- Add water, salt, pepper,chili flakes,split peas& cumin.
- Cover and simmer gently for 1 1/2 hours or until the meat is very tender and the peas are soft.
- Add coriander and continue cooking for 10 miutes.
- Serve over a mound of steamed rice.
Nutrition Facts : Calories 510.7, Fat 33.6, SaturatedFat 9.5, Cholesterol 98.7, Sodium 101.6, Carbohydrate 12.3, Fiber 3.8, Sugar 2.7, Protein 38.9
AFGHANI MEAT SAUCE
This is similar to an Italian meat sauce, but it is made a little different and spiced differently. It can be served over rice, or pasta, or however you like.
Provided by threeovens
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a blender, process onion with 1/2 cup of water.
- Combine the onion mixture with the ground beef in a skillet and cook over medium heat until the meat is browned.
- Stir in another cup of water, crushed garlic, salt, coriander, pepper, and tomato sauce; reduce heat to medium low and cook, covered, for 20 to 25 minutes.
Nutrition Facts : Calories 286.1, Fat 17.4, SaturatedFat 6.7, Cholesterol 77.1, Sodium 1259.2, Carbohydrate 9.6, Fiber 2.5, Sugar 6, Protein 23.1
AFGHAN-STYLE PUMPKIN (WITH YOGURT SAUCE)
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the oil in a pot or deep skillet that can later be covered on medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.
- Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high. Boil mixture until thick; taste and adjust seasoning.
- Heat olive oil in a skillet over medium heat. When hot, add garlic. If using ground beef, add it and sprinkle with salt and pepper. Cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.
- Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.
- Spoon the ground beef or tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 570 milligrams, Sugar 8 grams, TransFat 0 grams
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