Kabuli

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 2 based on 100 votes
2
Nutrition facts:240 calories,9 grams fat
Cuisine: Asian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Low fat Cauliflower cheese, Best Punjabi aloo, Easy Quick Baigan Bartha

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2

Ingredients

  • 1.5 cups - Basmati rice, washed and soaked for 30 minutes
  • 3 - Potatoes, peeled and sliced thinly
  • 3 - Onions, sliced thinly
  • 2 tbsp - coriander leaves, finely chopped
  • 1 cup - Cauliflower florets
  • 1 - Sweet potato, peeled and sliced thinly
  • 2 - Tomatoes (sliced into rounds )
  • 1/2 cup - Peas, boiled
  • 1 - Lemon juice, extracted
  • 1/2 - Medium sized pomegranate, cleaned
  • 1/4 cup - Cashew nuts, halved
  • 2 tbsp - Raisins
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Garam Masala
  • 1/8 tsp - Turmeric powder
  • Salt to taste
  • 1/2 cup - Curds
  • 1/2 cup - Milk
  • 1/2 tsp - Cumin seeds
  • 4 to 5 pinches - Asafetida
  • 2 - Bay leaves, broken into 3 each
  • 2 - Cardamom pod, semi-crushed
  • 3 - Cloves
  • 1/2 stick - Cinnamon, crushed fine
  • 5 to 6 tbsp - Ghee or refined oil
  • 2 slices - Bread, cut in croutons
  • Grind together to a paste:
  • 4 - Green chillies
  • 10 to 12 - Garlic flakes
  • 1/2 piece - Ginger

How to Make Kabuli

  • Boil rice in plenty of water with salt, bay leaves, cloves, cardamoms.
  • Keep rice just almost done so that each grain is separated and still not raw.
  • Drain water and spread in a plate.
  • Dip raisins in hot water for 2-3 minutes. Drain and keep aside.
  • Sprinkle 1 tsp ghee and pomegranate seeds, peas and raisins on rice.
  • Heat fat in a heavy pan.
  • Fry each cashew nuts till light golden.
  • Drain and add to rice.
  • Fry bread croutons. Drain and add half to rice. Keep aside other half.
  • In same hot fat, add vegetables one at a time, drain and collect together.
  • To the drained hot fat, add cumin and asafoetida. Allow to splutter.
  • Add ground paste and saute for a minute.
  • Add curd, dry masalas, cinnamon, salt, and stir-cook till whiteness of curd is gone. Add vegetables, and remaining croutons.
  • Stir and add coriander, lemon juice. Mix lightly. Keep aside.
  • In a heavy bottomed deep Handi or similar container, smear some ghee or butter.
  • Put one layer of rice and top with a layer of veggie mixture followed by a layer of tomato slices.
  • Repeat till all rice, mixture, tomatoes, are used up.
  • End with a top layer of rice.
  • Sprinkle milk evenly over the Handi contents.
  • Cover, seal, and cook on very low fire for 5-7 minutes.
  • Serve piping hot as a rice dish for a dinner course.