Afghan Dum Pukht | How to make Afghan Dum Pukht

By Swathi Joshnaa Sathish  |  27th Mar 2018  |  
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  • Afghan Dum Pukht, How to make Afghan Dum Pukht
  • Prep Time

    40

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

6

0

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 .

Afghan Dum Pukht

Ingredients to make Afghan Dum Pukht

  • 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

How to make Afghan Dum Pukht

  1. 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 .
  2. Heat oil in a heavy based wide pan.
  3. Add cumin seeds .
  4. Add the chopped onions and sauté till slight brown .
  5. Add the tomatoes and cook till soft .
  6. Add the veggies .
  7. Sauté for few minutes .
  8. Add turmeric powder .
  9. Add salt .
  10. Pour 3.5 cups of water . Mix well .
  11. Add the drained rice and gently mix .
  12. Wait till the water boils .
  13. Add the Afghan spice powder , black pepper powder , half bunch of coriander leaves just before covering the pan.
  14. Cover the pan and allow to cook under low flame for 15 to 20 minutes .
  15. Open the lid immediately. Fluff the rice using a fork or light weighing spatula .
  16. Garnish with coriander leaves .
  17. Serve hot with Telkhatoon.

My Tip:

Maintain a low flame while the rice cooks . Slow cooking gives the desired rice texture and flavourful rice .

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