Best 3 Afghan Brown Rice Recipes
**Afghan Brown Rice: A Culinary Journey to Afghanistan's Rich Heritage**
In the heart of Central Asia lies Afghanistan, a land steeped in history and culinary traditions that have captivated taste buds for centuries. Afghan cuisine, a blend of diverse cultural influences, boasts an array of flavorful dishes that showcase the country's unique heritage. Among these culinary gems is Afghan brown rice, a delectable and versatile dish that forms the cornerstone of many traditional Afghan meals.
This article presents a culinary journey through the diverse variations of Afghan brown rice, each offering a distinct taste experience. From the classic Kabuli pulao, a celebratory dish featuring tender lamb or beef nestled amidst fluffy brown rice and aromatic spices, to the hearty and comforting Afghani yakhni pulao, where succulent lamb shanks are slow-cooked in a flavorful broth before being paired with fluffy brown rice.
For vegetarians, the irresistible Afghan vegetable pulao offers a symphony of colors and flavors, with a medley of fresh vegetables joining forces with fragrant spices and fluffy brown rice. And for those seeking a delightful side dish, the Afghan rice pilaf, a simple yet satisfying preparation, delivers a perfect balance of flavors to complement any main course.
Each recipe in this article has been carefully curated to capture the essence of Afghan cuisine, ensuring an authentic and unforgettable culinary experience. Detailed instructions guide you through the process of preparing each dish, ensuring that you can recreate these Afghan brown rice delicacies in the comfort of your own kitchen.
So embark on this culinary journey with us, as we explore the diverse flavors and aromas of Afghan brown rice. Discover the secrets behind these beloved dishes and create memories that will linger long after the last bite.
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
BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)
Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted to a vegetarian dish. I at least double the spice amounts but have posted the original quantities.
Provided by Annacia
Categories Low Cholesterol
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse rice under running water until water is clear.
- In large bowl, cover rice with water; soak for 1 hour, drain.
- Add salt to large pot of boiling water; add rice.
- Cover and simmer until tender, 6 to 8 minutes.
- Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
- Pour rice into large Dutch oven.
- In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
- Add sugar; stir until dissolved.
- Add reserved cooking liquid; bring to boil.
- Slowly pour over rice, stirring to coat.
- Stir in cardamom, cinnamon, cumin and pepper.
- Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
- Spoon into serving dish, mounding attractively.
- Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
- In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
- Spoon over rice.
RICE FROM AFGHANISTAN
Found on ricegourmet.com. I don't know how authentic this recipe is to the rice served in Afghanistan. Furthermore, the directions were incomplete and ingredients were missing from the list. I made do with what I had to work with here.
Provided by COOKGIRl
Categories Rice
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the rice for 15 minutes. Wash well and drain. (I try to remember to soak and drain the rice first thing in the morning.).
- Heat the oil in a skillet or pot on medium and fry the onions until brown; about 5 minutes.
- Add the cinnamon, bay leaf, cloves and mace, and sauté a few minutes or until the spices start to smell fragrant. Lower the heat to medium-low and add the sugar; let the sugar caramelize about few minutes.
- Add the rice and sautè for 3-4 minutes, stirring frequently and scraping up any rice that sticks to the bottom of the pan. Add salt to taste.
- Stir in 2 cups boiling water; bring to a boil, cover and simmer on low for 18 minutes or until the rice is perfectly cooked and the water has completely absorbed.
- Transfer rice to a serving platter.
- Remove the whole cloves before serving or at least warn the diners.
Tips:
- Soak the rice: Soaking the rice for 30 minutes before cooking helps to reduce the cooking time.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to evenly distribute the heat and prevent the rice from burning.
- Don't stir the rice: Stirring the rice while it is cooking can make it sticky. Instead, gently shake the pot to redistribute the rice.
- Let the rice rest: After the rice is cooked, let it rest for 5 minutes before fluffing it with a fork. This will help the rice to absorb the remaining moisture.
- Serve with your favorite toppings: Afghan brown rice can be served with a variety of toppings, such as grilled meats, vegetables, or nuts.
Conclusion:
Afghan brown rice is a delicious and healthy dish that is easy to make. It is a good source of fiber, protein, and essential vitamins and minerals. Afghan brown rice can be enjoyed as a main course or as a side dish. It is also a good choice for packed lunches or picnics. With its nutty flavor and chewy texture, Afghan brown rice is a versatile dish that can be enjoyed by people of all ages.
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