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Published 10:13 IST, December 11th 2019

Kabuli Pulao Recipe: Easy and quick recipe of delicious pulao to serve at family gathering

Kabuli Pulao can be served with a complement of your choices like curd, chutney or salad. So, here is the easy recipe for Kabuli Pulao to prepare at home.

Reported by: Chitra Jain
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Kabuli Pulao is a plateful of delicious spiced rice with the goodness of chickpeas (Chana). You can try this recipe at home and serve for a party or even for your course of the meal. You can enjoy this light and lovely meal at home easily. Kabuli Pulao can be served with a complement of choices like curd, chutney or salad. So, here is the recipe for Kabuli Pulao to prepare at home.

Also read | Panchkuta Ki Sabzi: Here Is The Recipe Of This Mouth-watering Rajasthani Cuisine

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Other details:

  • Course: Lunch/ Dinner
  • Cooking Time: 40 minutes
  • Serving: 6 People

Also read | Best Places Serving Authentic Gujarati Dishes In The Capital

Ingredients of Kabuli Pulao

  • 1 ½ Cup of Basmati rice (soaked for an hour or two)
  • 100-gram ghee or cooking oil (whichever you prefer)
  • 1 large size onion, finely chopped
  • 2 medium-size tomatoes, chopped
  • 1 cup full of curd
  • ½ cup fresh pomegranate seeds
  • 1 cup coriander leaves, finely chopped
  • 30 grams green chilies
  • ½ cup Kabuli Chana (parboiled with salt, soaked for about an overnight)
  • 2 tbsp onion, fried
  • 3 Whole red chili
  • 1 tsp ginger & garlic paste
  • 2 pieces Brown cardamom (big size)
  • 5 pieces’ Green cardamom
  • ½ tsp black peppercorn
  • 1 tsp salt or as per taste
  • 2 green chilies, chopped small
  • 4 Cloves (Laung)
  • 2 Cinnamon sticks (Dalchini)
  • 2 Mace (Javitri)
  • 4 Bay leaves (Tej Patta)
  • 1 tsp coriander powder
  • ½ tsp turmeric powder

Also read | Gatte Ka Pulao: Here Is The Recipe To Cook This Delicious Rajasthani Dish At Home

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Method of Kabuli Pulao

  • Boil the rice in water along with adding salt to it. Drain the water and keep the rice aside to let the water drain properly.
  • Sauté bay leaves, mace, green cardamom, black peppercorn, brown cardamom, whole red chili, cinnamon stick along with cloves and ginger-garlic paste. Sauté well till the aroma of the dry powder dazzles your nose.
  • Add the chopped onion to the pan and let it turn golden brown. Now add salt, turmeric powder, coriander powder, and green chili to the sautéed onions. Mix well.
  • Add chopped tomatoes along with coriander leaves and boiled Kabuli Chana to the pan. Stir the mixture well and cover the pan with a lid to let it cook for a while.
  • When cooked properly, add the cup of yogurt and mix it until it gets well into the gravy.
  • Now put the cooked rice over the cooked Chana and spoons of ghee along with fried onion and let it cook.
  • After about 5-10 minutes, remove the lid and mix the cooked rice and Chana together. Serve hot, garnished and add some pomegranate seeds to it in the end.

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08:07 IST, December 11th 2019