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Kabuli Pulao

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Kabuli Pulao
  • Chef:
  • Recipe Servings: 8
  • Cook Time:
  • A beautifully spiced serving of rice with the goodness of chickpeas. Makes for a light and lovely meal in itself!


  • 1 kg basmati rice
  • 100 gms ghee or cooking oil
  • 2 Tbsp ginger
  • 2 Tbsp garlic
  • 2 onion
  • 1/2 kg tomato
  • 200 gms yoghurt
  • 70 gms garam masala (whole, see above)
  • 20 gms + 10 gms red chilli flakes (cracked & whole)
  • 1 whole or 3 tbsp seeds pomegranate seeds fresh
  • 1/2 bunch coriander fresh
  • 30 gms green chilli
  • 100 gms Channa


  1. Soak the rice in water.
  2. Soak channa in warm water for 45 minutes.
  3. Slice one onion, chop ginger and garlic.
  4. Chop tomato, green chilli & green coriander
  5. Saute onion, ginger and garlic in oil or ghee in a pan,
  6. When it starts browning, put tomato, yoghurt, coriander, red chilli & salt.
  7. Add the above ingredients and whole garam masala along with the soaked channa into the copper pot.
  8. Boil rice in a separate pan (equal part of rice and water.) When water starts boiling, strain the rice and add it into the pot.
  9. When all the water is absorbed, put lid on the pot & seal it for 15 minutes for dum.
  10. Meanwhile, chop some onion, cucumber, tomato and make kachumbar salad.

  11. For Plating:
  12. Open the dum, set rice in small bowl.
  13. Invert the rice onto a plate and serve with Kachumbar salad & mint chutney.