Kabuli
Pulao
Ingredients:
2 cups rice
100 grams cauliflower -- cut into flowerets
100 grams peas -- shelled
2 onions -- sliced
1 large potato
1/2 cup yogurt
1 cup milk
1 clove garlic
2 inches ginger
1 teaspoon chile powder
1/2 teaspoon coriander seeds
1/2 teaspoon turmeric powder
salt -- to taste
***FOR THE GARLIC CHUTNEY***
(grind together to a fine paste)
1 pod garlic
8 red chiles
1 teaspoon cumin seeds
1 1/2 limes -- juice of
salt -- to taste
***FOR THE GREEN CHUTNEY***
(grind together to a fine paste)
4 green chiles
1 bunch cilantro
1 piece ginger -- (3 cm)
1 lime -- juice of
1/2 teaspoon cumin seeds
salt -- to taste
This rice dish sans gravy is not as spicy as the
traditional biryani.
Preparation time: 35 minutes Cooking time: 45
minutes
1. Grind garlic, ginger, chile powder, coriander
seeds, turmeric powder and salt to a fine paste.
Set aside.
2. Wash the rice and soak for two hours.
3. Heat the ghee and fry the ginger garlic paste
until the ghee separates.
4. Add yogurt and keep stirring for 10 minutes.
Add the cauliflower flowerettes and green peas and
stir well.
5. Cover the pan with a shallow, close fitting
plate filled with water. Cook on a low flame for
eight minutes and set aside.
6. Peel and slice the potato into thick sections.
7. Heat ghee and fry until done. Drain and
sprinkle with a little salt and set aside.
8. Brown onions in ghee, drain and set aside.
9. Boil sufficient water and cook the rice in it
until three-fourths done. Pour a tablespoon of
ghee over it, cover and set aside.
10. Take a deep mould, like jelly mould or use a
pressure cooker. Put a layer of plain rice in it.
Over it put a layer of cauliflower and green peas
and top it with another layer of red garlic
chutney, topped with fried potatoes followed by a
layer of white rice.
11. Repeat the layers in the same sequence ending
with the layer of white rice. Sprinkle milk over
the rice. Place the vessel or mould over a
thick-bottomed tava and cook on low heat for 15 to
20 minutes until the rice is done.
12. Remove from the heat and very gently unmould
the rice on a plate or a tray taking care to see
that the layers are intact. Serve hot
