🇮🇳 Indian Vegetarian

Kabuli Pulao

Name: Kabuli Pulao
Prep time: 16 min
Cook time: 25 min
Total time: 41 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 2, diced Carrot; 2 tbsp Golden Raisins; 1/4 cup, blanched and slivered Almonds

🇮🇳 Indian

Afghan-inspired Kabuli pulao, sweet carrots and raisins over spiced rice. The centrepiece format: spiced rice that needs nothing else on the table. Serve with raita and papad; lemon wedges on the side.

Prep 16 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee2 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Carrot2, diced
Golden Raisins2 tbsp
Almonds1/4 cup, blanched and slivered

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash the basmati rice till the water runs clear and let it soak while you build the masala; drain before it goes in.
2
Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.
3
Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.
4
Tumble in the carrot, let it soften in the masala, then add the rice and toast it for two minutes, stirring.
5
Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Video: Kabuli Pulao (Afghani Pulao) Recipe By Food Fusion · on YouTube