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| Ingredients of authentic Afghan Kabi spice mix |
The constituents of original Afghan Kabuli spice mix vary depending on the needed quantity for readying the spice blend. Following this, are the specifics of the original Afghan Kabuli spice constituents necessary for preparing the Kabuli rice dish:
Original Afghan Kabuli Spice Constituents
- One stick of cinnamon
- Four crushed cardamom pods
- One teaspoon of ground black pepper
- One teaspoon of cumin seeds
- One teaspoon of salt
- One teaspoon of white sugar
- One teaspoon of paprika
- One teaspoon of coriander seeds
- Four cloves
Method for Preparing Afghan Kabuli Rice
To prepare the Afghan Kabuli rice dish, specific ingredients are utilized for the broth and the rice. The following list details the procedure and preparation steps.
Broth Ingredients:
- One onion, cut in half
- One whole peeled garlic head
- One stick of cinnamon
- Four crushed cardamom pods
- One teaspoon of cumin seeds
- One teaspoon of ground black pepper
- One teaspoon of white sugar
- One teaspoon of salt
- One teaspoon of coriander seeds
- One teaspoon of paprika
- Four cloves
- Three and a half cups of water
Rice Ingredients:
- Two cups of Sella Basmati rice or any long-grain variety
- One teaspoon of canola oil
- One chopped onion
- Three minced garlic cloves
- One cup of minced carrots
- Half a cup of golden raisins
- Half a cup of sliced almonds
- One teaspoon of cumin seeds
- One teaspoon of ground black pepper
- One peeled and crushed cardamom pod
- One clove
Preparation Steps:
1. Broth preparation begins by placing the onion, garlic, cinnamon, cardamom, pepper, salt, sugar, cumin seeds, coriander, cloves, and water into a pressure cooker, then heating for five minutes over high heat.
2. The heat is reduced to medium, and the broth is cooked for 20 minutes. Afterward, the pressure cooker is allowed to cool naturally for 10 minutes.
3. The rice is soaked in cold water for five minutes; a chicken or meat bouillon cube may be added. Subsequently, the rice is rinsed with water until clear.
4. The broth is strained and set aside to cool. Then, the pressure pot is prepared and heated over medium heat, adding the canola oil.
5. The garlic and onion are sautéed in the oil for 7 to 10 minutes until the mixture turns golden. The carrots are added and cooked for three minutes until tender.
6. The rice, raisins, almonds, cumin, cardamom, clove, and pepper are added and stirred well until the components are thoroughly combined.
7. The broth is poured over the rice, and the cooker's heat is raised so the rice cooks between 5 to 7 minutes on high heat, then reduced to medium for an additional five minutes.
8. The heat is turned off, and the rice is allowed to settle in the pot for ten minutes, then transferred directly to a serving platter to stop further cooking.
Uses of Afghan Kabuli Spice
Afghan Kabuli spice is a crucial element in many Afghan dishes, particularly those based on rice. This spice blend is frequently incorporated into diverse meals alongside fresh elements such as ginger, garlic, cilantro, mint, and fresh chili peppers. Dried vegetables like chickpeas, lentils, and peas can also serve as protein-rich, plant-based substitutes for meats.
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