Indian Kabuli

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Rajma and Paneer Tawa Pulao, Best Coconut Milk Rice with fried cashews, Easy White Coconut Milk Rice

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5

Ingredients

How to Make Indian Kabuli

  • Make paste of ginger and garlic.
  • Keep aside.
  • Cut bread into 9-12 cubes apiece.
  • Cut 2 onions into thin round slices.
  • Grate one onion coarsely.
  • Separate into rings.
  • Keep aside.
  • Wash and soak rice in salted water for 20 minutes.
  • Boil green gram in plenty of water, to which a pinch of soda bicarbonate has been added.
  • Drain when tender, run under cold running water.
  • Keep aside.
  • Heat a large pan, add half the oil.
  • Add grated onion, garlic-ginger paste.
  • Fry till oil separates.
  • Add beaten curd, half the chillies, mint and half the coriander.
  • Add salt to taste and keep aside.
  • Heat remaining oil in a heavy dekchi.
  • Fry onion rings till light brown and crisp.
  • Drain, keep aside.
  • Fry croutons, drain and keep aside.
  • To the same oil, add shajira.
  • Add all whole spices, chillies, drained rice, and stir gently for 2 minutes.
  • Add coconut milk, lemon juice, salt to taste, stir gently.
  • Add 4 cups hot water.
  • Allow to cook till almost done.
  • Pour green gram mixture over the rice, spread in a layer.
  • Sprinkle croutons, pomegranate, remaining coriander and mint.
  • Sprinkle fried onions over this.
  • Drizzle ghee over the rice.
  • Cover and seal lid with some dough.
  • Allow to cook on very low heat for 15 minutes.
  • Or bake in preheated oven at 150 degree C for 10 minutes.
  • Break seal just before serving.