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 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.