Kabuli Pulao
Serving Size : 4
Ingredients for prepare Kabuli Pulao
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | rice |
| 100 | gram | cauliflower - cut into flowerets |
| 100 | gram | peas - shelled |
| 2 | | onions - sliced |
| 1 | large | potato |
| 1/2 | cup | yogurt |
| 1 | cup | milk |
| 1 | clove | garlic |
| 2 | inches | ginger |
| 1 | teaspoon | chile powder |
| 1/2 | teaspoon | coriander seeds |
| 1/2 | teaspoon | turmeric powder |
salt to taste
for the garlic chutney
grind together to a fine paste
kabuli pulao |
| 1 | pod | garlic |
| 8 | | red chiles |
| 1 | teaspoon | cumin seeds |
| 1 1/2 | | limes - juice of |
salt to taste
for the green chutney
grind together to a fine paste
kabuli pulao |
| 4 | | green chiles |
| 1 | bunch | cilantro |
| 1 | piece | ginger - (3 cm) |
| 1 | | lime - juice of |
| 1/2 | teaspoon | cumin seeds |
recipe Kabuli Pulao
This rice dish sans gravy is not as spicy as the
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traditional biryani. Preparation time: 35 minutes Cooking time: 45 minutes 1. Grind garlic, ginger, chile powder,
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coriander seeds, turmeric powder and salt to a fine paste. Set aside. 2. Wash the rice and soak for two
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hours. 3. Heat the ghee and fry the ginger garlic paste until the ghee separates. 4. Add yogurt and
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keep stirring for 10 minutes. Add the cauliflower flowerettes and green peas and stir well. 5. Cover
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the pan with a shallow, close fitting plate filled with water. Cook
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on a low flame for eight minutes and set aside. 6. Peel and slice the potato into thick sections. 7.
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Heat ghee and fry until done. Drain and sprinkle with a little salt and set aside. 8. Brown
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onions in ghee, drain and set aside. 9. Boil sufficient water and cook the
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rice in it until three-fourths done. Pour a tablespoon of ghee over it, cover and set
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aside. 10. Take a deep mould, like jelly mould or use a pressure cooker. Put a layer of
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plain rice in it. Over it put a layer of cauliflower and green peas and top it with another layer
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of red garlic chutney, topped with fried potatoes followed by a layer of white rice. 11. Repeat
Kabuli Pulao
the layers in the same sequence ending with the layer of white rice.
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Sprinkle milk over the rice. Place the vessel or mould over a thick-bottomed tava and
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cook on low heat for 15 to 20 minutes until the rice is done. 12. Remove from the heat and
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very gently unmould the rice on a plate or a tray taking care to
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see that the layers are intact. Serve hot.
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