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2 cups - long grain basmati
1 cup -
3 slices - bread
1 piece -
10 flakes -
3 - large
1/4 - nutmeg, grated
1/2 tsp - shajira
4 - dry
150 gms - fresh tender green gram (harbara)
1 tbsp - coriander leaves, finely chopped
1 tsp -
leaves, finely chopped
1 cup -
3/4 cup - fresh
1 tbsp -
3 tbsp - oil
1 tbsp -
Salt to taste
How to Make Indian Kabuli
Make paste of ginger and garlic.
Cut bread into 9-12 cubes apiece.
Cut 2 onions into thin round slices.
Grate one onion coarsely.
Separate into rings.
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.
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.