Afghani Rice Masala
Afghan Rice Masala is a fragrant ground blend of green and black cardamom, cinnamon, cloves, cumin and other warming spices, with black pepper for depth. It is warm, aromatic and slightly sweet, scenting rice without covering the natural flavour or the delicate texture of the grain.
Rice dishes hold a central place in Afghan cuisine, above all Kabuli Pulao, where the spices are chosen as much for fragrance and presentation as for taste.
How to use it
Add one to two teaspoons while cooking rice, or sauté the masala in oil before the water or broth goes in. It is most at home in Kabuli Pulao, combined with carrots, raisins and meat, and it suits festive meals and everyday cooking alike. Frying it in the oil first, rather than stirring it into the water, is what draws the aroma out of the whole spices.
Details
| Ingredients | Green cardamom, black cardamom, cinnamon, cloves, cumin, black pepper and other warming spices. |
|---|---|
| Sizes | 120g, 400g and 1kg |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
Afghani Rice Masala, Afghan Rice Masala, Afghan Rice Seasoning
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