Vegan Afghani Pulao
This pulao is a celebration of flavours and textures made with a blend of aromatic spices, basmati rice and caramelised carrots, raisins and nuts. Slow cooked for perfect spice-infusion, the rice is fluffy and has a balance of nutty and sweet aroma. This vegan version of Kabuli Pilau is incredibly simple to make and an absolute treat for your taste buds!
INGREDIENTS : –
• 2 cups basmati rice
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 onion, chopped
• 1 tsp ginger-garlic paste
• Pinch of saffron soaked in plant-based milk
• 6 whole black pepper
• 1 tsp garam masala
• 1 star anise
• 5 cardamom pods
• 1 cinnamon stick
• 1 tsp ground cumin
• 4 cloves
• 1 cup carrot, thinly sliced
• 1/2 cup raisins
• 6-8 cashews
• 5 sprig mint leaves
INSTRUCTIONS : –
1. Wash and soak the rice in water for 20 minutes. Drain the water. Set aside.
2. Heat oil in a pot over medium heat. Add raisins, cashews and carrot. Fry for 3-4 minutes or until the carrots turn tender.
3. Transfer the mixture to a plate.
4. In the same pot, heat a tablespoon of oil and add the star anise, cardamom, cinnamon, black pepper, cumin, ginger-garlic paste, garam masala and cinnamon. Sauté for about a minute before adding in the chopped onion.
5. Stir in 1/2 cup water. Add salt and stir well. Cover the pot with a lid and let it cook for 3-4 minutes or until the onions turn lightly golden-brown.
6. Remove the lid and add the soaked rice. Mix gently to combine all the ingredients.
7. Add 4 cups of water to the pot (for 2 parts rice, use 4 parts water), give it another stir and close the lid.
8. Cook on high heat for 5-6 minutes. Turn the heat to low and add the saffron-milk mixture. Cook for 15 minutes.
9. Turn off the heat and let the pot sit with the lid on for 15-20 minutes. Remove the lid and add the fried raisins, cashews and carrot. Garnish with mint leaves and serve immediately.
