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Kabuli is a one-pot rice-based dish that is very tasty and wholesome. Chef Pankaj Bhadouria shares the recipe of this flavourful rice variety from Rajasthan.
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Ingredients
For Kabuli
1 cup diced carrots
1 cup diced potatoes
4 bread slices
½ cup cashew nuts
½ cup raisins
1 cup curd
¼ cup fresh cream
1 tbsp red chilli powder
1 tbsp garam masala powder
1 tbsp turmeric powder
salt to taste
4-5 tbsp desi ghee
3-4 cloves
2-3 black cardamom
1 tbsp cumin seeds
2-3 green cardamom
1 tbsp black peppercorns
1 cup blanched green peas
2-3 tbsp desi ghee
3 cups semi-cooked rice
8-10 mint leaves
8-10 mint leaves
1-2 tbsp soaked saffron
3-4 tbsp desi ghee
fried onions for garnish
mint leaves for garnish
PREPARATION
- Deep fry diced carrots, diced potatoes and transfer them to a bowl.
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- Cut cubes of the sliced bread and fry them, till golden brown.
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- Fry the cashew nuts and raisins in the same oil and transfer them to a bowl.
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- Cook the rice up to 80% and set it aside.
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- In a small bowl mix curd, fresh cream, red chilli powder, garam masala powder, turmeric powder and salt.
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- Heat ghee in a kadhai, add cloves, black cardamom, cumin seeds, green cardamom, black peppercorn and saute. Add the curd mixture and cook until done.
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- Add the fried vegetables, nuts, blanched green peas and mix well.
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- Spread ghee in a pot and spread a layer of rice followed by a layer of vegetables and gravy.
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- Sprinkle the fried bread pieces, mint leaves and top it with a layer of rice.
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- Sprinkle mint leaves, saffron soaked in warm water and ghee.
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- Cover the pot and cook on slow flame for 15-20 mins. Switch off the flame and rest the kabuli for 5 mins.
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- Garnish with fried onions, mint leaves and serve.
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