Kabuli Pulao

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

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

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  • 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 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 - curd
  • 1/2 cup - milk
  • 1/2 tsp - cumin seeds
  • 4-5 pinches asafetida
  • 2 bay leaves, broken into 3 each
  • 2 cardamom pod, semi crushed
  • 3 cloves
  • 1/2 stick cinnamon, crushed fine
  • 5-6 tbsp - ghee or refined oil
  • 2 slices bread, cut in croutons
  • Grind together to a paste:
  • 4 green chillies
  • 10-12 garlic cloves
  • 1/2 piece ginger

How to Make Kabuli Pulao

  • Boil rice in plenty of water, with salt, bay leaves, cloves, cardamoms.
  • Cook rice until just done, so that each grain is separated and still not raw. Drain water, spread in a plate.
  • Dip raisins in hot water for 2-3 minutes, drain, keep aside.
  • Sprinkle 1 tsp ghee and pomegranate seeds, peas and raisins on rice.
  • Heat fat in a heavy pan, fry cashew nuts till light golden, drain, add to rice. Fry bread croutons, drain, add half to rice, keep the other half aside.
  • In same hot fat, add vegetables one at a time, drain and keep aside.
  • To the drained hot fat, add cumin and asafoetida, allow to splutter.
  • Add ground paste, saute for a minute.
  • Add curd, dry masalas, cinnamon, salt, and stir-fry till whiteness of curd is gone. Add vegetables and remaining croutons.
  • Stir, add coriander, lemon juice and mix lightly. Keep aside.
  • In a heavy bottomed deep handi, or similar container, smear some ghee or butter. Put one layer of rice, 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.