Disclaimer: I like to write a little disclaimer for this post. My love for cooking motivates me to try different types of cuisines in the world, and I am so happy to be sharing it with you guys! I love Afghan cuisine, it’s one my absolute favorites and one of the most popular recipes on the blog happens to be Afghan too.
This is my humble attempt at making the very famous Afghani Rice.
I always prefer for me to eat some comfort food like rice. Do you guys like Afghan cuisine? It’s one of my absolute favorites. This time I am going to share the easiest or simplest way to make Afghani Rice or Afghani Pulao. The most important thing for making Kabuli Pulao, or Afghani Rice, or Afghani Pulao is to choose the right type of rice. I used Parboiled Rice i.e. Sella Basmati Rice and it works so well in making Afghani Rice, traditional biryani like Kachay Ghost ki Biryani or Chinese etc.
Dozens of variations of Pulao are eaten in Afghanistan. I do mention one more thing here, it’s not a recipe for Kabuli Pulao. Kabuli Pulao is different from this. Kabuli Pulao is not your ordinary dish, not something which you would make every day. It’s for special occasions because it’s rich and not too light on your stomach. While it’s a complete meal in itself if it’s made with meat, but with this version, you probably need to serve it with a side dish like fish, borane banjan or with some salads. Actually, I most of the times made it with a fish.
Ingredients that you need to make Traditional and Classy “Afghani Rice” is:
- Parboiled Rice 1 cup (uncooked)
- Carrot approx. 4 medium sized or 1 cup (thinly shredded or thinly Julienne cut)
- Salt 1 tsp
- Granulated Sugar 3 tbsp
- Ghee 4 tbsp
- Raisins ¼ cup or approx. 25 g.
- Almonds 10-12 (shredded)
- *Pistachio’s 15 g. (shredded)
Soak Parboiled rice in enough water (e.g., in a 1 cup of rice you add 1 cup of water at the time to soak) for about 1.5 hours.
Note: Please make sure, if you’re not using Parboiled Rice then make sure about the right measurement of Rice and water.
In a large pan, bring 1 cup water to boil. When water comes to a boiling point, add the soaked rice to it (with all its water). Cook for 10 minutes, stirring at regular intervals in between. We don’t want to fully cook the rice and it must not turn mushy. Just like we cook the pasta till al dente (firm to bite), the rice should also be cooked to a point when it’s still firm. If you soak the rice for 1.5 hour, it should not take more than 10 minutes for rice to reach that stage. Set aside.
While the rice was cooking in step 2, heat Ghee in a pan. Once ghee is hot, add the thinly julienne cut carrots.
Cook for 1-2 minutes and mix gently. Once the color of the carrots starts changing a bit, cook for another minute or two.
Remove from heat and set it on aside.
Take another pan, add sugar. Mix gently and keep stirring until it starts changing its color and its turn to goldish n red color. Before its turn to goldish n red color remove it from heat. In a meanwhile, keep stirring and add 1/3 cup water into it.
Again, turn on flame and make a sugary syrup i.e. goldish n reddish syrup.
When rice water dries, in a step 1, spread the carrots with ghee and then spread raisins, almonds and pistachios and then spread goldish n reddish sugary syrup.
Cover the pan tightly and let the rice steam with the carrots and raisins on low heat for 15-20 minutes and this ensures that rice doesn’t burn.
Remove rice from the pan and transfer to serving bowl.
Your Lightly sweetened Afghani Rice with carrots and raisins makes a great meal! (see serving suggestions)
Happy Cooking 🙂
My Family loves to eat with FishHappy Cooking and Sharing!
*Pistachios are very nutritious, with a one-ounce i.e. 28 g. serving of about 49 pistachios containing the following: Calories: 156. Carbs: 8 grams. Fiber: 3 grams. You can have about 23 or 24 nuts (for a POINTS® value of 2*) that's around 1/3 cup, if they are still in the shells.