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

• 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.