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

Kabuli Pulao is a plateful of delicious spiced rice with goodness of chickpeas (Chana). You can try this recipe at home and serve for a party or even for your course of 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 recipe for Kabuli Pulao to prepare at home.

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Or details:

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

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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

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Method of Kabuli Pulao

• Boil rice in water along with adding salt to it. Drain water and keep rice aside to let 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 aroma of dry powder dazzles your se.
• Add chopped onion to pan and let it turn golden brown. w add salt, turmeric powder, coriander powder, and green chili to sautéed onions. Mix well.
• Add chopped tomatoes along with coriander leaves and boiled Kabuli Chana to pan. Stir mixture well and cover pan with a lid to let it cook for a while.
• When cooked properly, add cup of yogurt and mix it until it gets well into gravy.
• w put cooked rice over cooked Chana and spoons of ghee along with fried onion and let it cook.
• After about 5-10 minutes, remove lid and mix cooked rice and Chana toger. Serve hot, garnished and add some pomegranate seeds to it in end.

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