KABULI

Why the name Kabuli?? while few might know and few might not… even I didn’t knew why this pulau had the name Kabuli.. until I actually decided to make and post this recipe.. 😉  this recipe was made on most of the daawat / Occasions back at home so I called my mom to ask why this name and she said this pulau has its name from Afghanistan.. there people make this on very special Occasions and is very famous and only a skilled chef can really balance the flavor of the dish. Though Kabuli Pulau has its own versions from different people with respect to people. This is our family version of making Kabuli… 🙂

INGREDIENTS

To Deep Fry

5-6 Bread Slices ( cut into medium size squares )

2-3 Onions ( cut them in circles )

3-4 Potatoes ( cut in rounds )

1/4  cup Oil

For making the masala to layer it 

3 cup Whisked Curd

1/4 cup chopped mint

3-4 green chilies (chopped )

1 Coriander Powder

1/2 Tbsp Chili Powder

1 Tsp Turmeric Powder

1 Tsp Garam Masala

3/4 cups Peas

3-4  Clove

Salt (as per your need)

1 inch  Cinnamon Stick ( Dalchini ) , You can also use Powder.

Vegetables and Bread that you have Deep Fried before

Rice to Cook

2 cup  Raw  Basmati ( Pulav)  Rice along with salt (as per your taste)

METHOD

To Make the Masala layer/ Gravy

 

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  • In a pan heat the oil and deep fry the potato, onion and Bread.. one after the other.. make sure to fry the bread at last..because bread tends to observe the oil.
  • In a bowl take the whisked curd and to it add Garam Masala, Turmeric Powder, Chili powder, coriander powder and Cinnamon ( In case you are using Powder ).
  • Now remove the excess oil from the Pan, leaving behind about 3 Tbsp of oil. Heat the oil if its not hot and then add Clove and Cinnamon ( In case you are using the stick ). After a minute add peas and stir it for another 2 mins. Now finally add the whisked curd mixture and mix it. Occasionally mixing it until oil leaves the gravy.
  • Once the oil leaves the mixture add the deep fried Potato, Onion and Breads and mix it well for about another one mins or so and remove it from the gas.

 

Now the mixture/ gravy to layer is ready.

Making the Plain rice

Wash the two cups of rice well and make normal plain rice.

TIME FOR LAYERING THE RICE AND GRAVY

Take a hot pack or any other serving Bowl in which your going to serve…

and first take a serving spoon of plain rice and make a layer at the bottom now take a serving spoon of gravy and make layer of it next again layer of plain rice followed by layer of gravy.. repeat the same until you have used all your rice and gravy. Now its all set to serve when the guest arrives.

When you serve make sure you start serving it from the corner so that the layer of plain rice and gravy doesn’t mix up.

NOTE:

The most important part of making Kabuli Pulau is to keep the rice from breaking.Using unprocessed, long grain white rice is key in having success with this dish.

 

 

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One Comment Add yours

  1. chefkreso says:

    Thanks for sharing!

    Like

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