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Indian Kabuli Recipe

Indian Kabuli is a popular Indian Main
Author :
 
On :
Wednesday, 6 July, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 2 cups - long grain basmati Rice
  • 1 cup - Pomegranate
  • 3 slices - bread
  • 1 piece - Ginger
  • 10 flakes - Garlic
  • 3 - large Onions
  • 4 - Cloves
  • 1 - Bay Leaf
  • 4 - Cardamoms
  • 1/4 - nutmeg, grated
  • 1/2 tsp - shajira
  • 4 - dry Red Chillies halved, deseeded
  • 150 gms - fresh tender green gram (harbara)
  • 1 tbsp - coriander leaves, finely chopped
  • 1 tsp - Mint leaves, finely chopped
  • 1 cup - Coconut Milk
  • 3/4 cup - fresh Curd
  • 1 tbsp - Lemon juice
  • 3 tbsp - oil
  • 1 tbsp - Ghee
  • Salt to taste
  • How to Make Indian Kabuli:

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



     

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