Name: Afghan Dum Pukht recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Basmati nonstick rice soaked for 30 minutes and drained 4 cups; Cumin seeds 2 teaspoons; One big sized white onion finely chopped; Two big sized red ripe tomatoes finely chopped .; Fresh carrots 2 finely chopped; Boiled peas 120 grams; Potato 1 diced (optional ); Afghan spice 2 teaspoons; Turmeric powder 1 teaspoon; Black pepper powder 1 teaspoon; Water 3.5 cups . Adjust as per the rice .; Fresh coriander leaves finely chopped a bunch; Salt as required . 3 Spoons approximately; For the Afghan spice preparation :; Green cardamom 2 tablespoons; Black whole cardamom 2 tablespoons; Cumin seeds 2 tablespoons; Cinnamon stick / powder 2 tablespoons; Cloves 2 tablespoons; Oil 4 tablespoons

ABOUT Afghan Dum Pukht RECIPE

This rice variety is from Afghan cuisine . Afghan cuisine is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. This Dum Pukht is a flavoured steamed rice with veggies and afghan spices . Absolutely delicious and easy .

Ingredients Serving: 4

Basmati nonstick rice soaked for 30 minutes and drained 4 cups
Cumin seeds 2 teaspoons
One big sized white onion finely chopped
Two big sized red ripe tomatoes finely chopped .
Fresh carrots 2 finely chopped
Boiled peas 120 grams
Potato 1 diced (optional )
Afghan spice 2 teaspoons
Turmeric powder 1 teaspoon
Black pepper powder 1 teaspoon
Water 3.5 cups . Adjust as per the rice .
Fresh coriander leaves finely chopped a bunch
Salt as required . 3 Spoons approximately
For the Afghan spice preparation :
Green cardamom 2 tablespoons
Black whole cardamom 2 tablespoons
Cumin seeds 2 tablespoons
Cinnamon stick / powder 2 tablespoons
Cloves 2 tablespoons
Oil 4 tablespoons

Instructions

First prepare Afghan spice powder by grinding all the ingredients listed below then Afghan spice into a smooth powder . Store the remaining powder in an air tight container .
Heat oil in a heavy based wide pan.
Add cumin seeds .
Add the chopped onions and sauté till slight brown .
Add the tomatoes and cook till soft .
Add the veggies .
Sauté for few minutes .
Add turmeric powder .
Add salt .
Pour 3.5 cups of water . Mix well .
Add the drained rice and gently mix .
Wait till the water boils .
Add the Afghan spice powder , black pepper powder , half bunch of coriander leaves just before covering the pan.
Cover the pan and allow to cook under low flame for 15 to 20 minutes .
Open the lid immediately. Fluff the rice using a fork or light weighing spatula .
Garnish with coriander leaves .
Serve hot with Telkhatoon.

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