Vegetarian Kubali Pulao Recipes

AFGHANI KABLI PULAO

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.

VEGETABLE PULAO

Steps:

• Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover; set aside to soak.
• Heat oil in a large saucepan over medium heat; cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
• Drain rice and mix into onion mixture; cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture; pour in broth. Cover saucepan and bring liquid to a rapid boil; reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
• Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.

VEGETARIAN KUBALI PULAO

Steps:

• Soak and cook basmati rice as per cooking directions, set aside.
• Heat 2 tbsp oil in a deep bottomed pan over medium-high heat. Once hot, add RawSpiceBar's Afghan Pulao spices. Cook until fragrant, about 1-2 minutes.
• Add chopped cauliflower, peas, carrots and potatoes. Saute for 4-5 minutes over medium heat.
• Combine yogurt and salt. Turn heat to low and pour yogurt into the pan and cook the vegetables with spices, about 5-6 minutes.
• Meanwhile, heat another pan and melt 2 tbsp oil in it. Add almonds, pistachios and raisins and sauté for 2 minutes. Remove fruits and nuts from pan, set aside.
• Add sliced onions (with more oil if necessary) and sauté over medium high heat until golden, about 6-7 minutes.
• In a large pot, layer with cooked rice. Add a layer of vegetables and yogurt. Top with pomegranate and grapes. Continue layering until all the rice and vegetables are gone. Finally, add sautéed fruits, nuts and onions on top. Cover the pot and cook on a low flame for 5-7 minutes.
• Serve and enjoy!