Kabuli Pulao

A beautifully spiced serving of rice with the goodness of chickpeas. Makes for a light and lovely meal in itself!

• Recipe By: Chef Choice
• Recipe Servings: 6
• Prep Time: 10 mins 10 seconds
• Cook Time: 40 mins
• Total Cook Time: 50 mins 10 seconds
• Difficulty Level: Easy

Ingredients Of Kabuli Pulao

1 Cup basmati rice (soaked for an hour)

100 gram ghee or cooking oil

1 cup onion, finely chopped

2 tomatoes, chopped

1 cup curd

1/2 cup fresh pomegranate seeds

1 cup coriander leaves, chopped

30 gram green chilli

1/2 cup kabuli chana (parboiled with salt)

2 tbsp onion, fried

3 Whole red chilli

1 tsp ginger garlic paste

2 Brown cardamom

5 Green cardamom

1/2 tsp black peppercorn

1 tsp salt

2 green chilllies, chopped

4 Cloves

2 Cinnamon sticks

2 Mace

4 Bay leaves

1 tsp coriander powder

1/2 tsp turmeric powder

How to Make Kabuli Pulao

1.Boil the rice in water along with a teaspoon of salt. Drain the water and keep aside.Kabuli Pulao

2.Saute bay leaves, mace, green cardamom, black peppercorn, brown cardamom, whole red chilli, cinnamon stick along with cloves and ginger garlic paste. Saute well.Kabuli Pulao

3.Add chopped onion to the pan and saute til golden brown. Now add salt, turmeric powder, coriander powder and green chilli. Mix well.Kabuli Pulao

4.Add chopped tomatoes along with coriander leaves and chana to the pan. Mix well and cover the pan to let it cook for a while.Kabuli Pulao

5.When cooked, add yogurt and mix well.Kabuli Pulao

6.Now put the cooked rice over the cooked chana and dollops of ghee followed by fried onion and let it cook, covered.Kabuli Pulao

7.After about 5-10 minutes, open the lid and mix the cooked rice and chana together.Kabuli Pulao

8.Serve hot, garnished with pomegranate seeds.Kabuli Pulao

RECIPE NOTES

You can serve Kabuli Pulao with an accompaniment of your choice like curd, chutney or salan.