Kabli Pulao Recipe.

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Here's a Kabli Pulao recipe designed for 5 servings, taking approximately 50 minutes to prepare. This fragrant and flavorful dish is perfect for a comforting meal.


Ingredients:

2 cups basmati rice

1 cup chickpeas (cooked or canned, drained)

1 large onion, thinly sliced

2-3 green chilies (slit or chopped, adjust to taste)

1 teaspoon ginger-garlic paste

1/2 cup carrots, diced

1/2 cup peas (fresh or frozen)

1/4 cup raisins

1/4 cup almonds or cashews (optional)

1/4 cup cooking oil or ghee

4 cups water

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon turmeric powder

Salt to taste

Fresh coriander leaves for garnishing

Instructions:

Rinse the Rice:

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

Prepare the Ingredients:

If using dried chickpeas, soak them overnight and cook until tender. If using canned, simply drain and rinse them.

Cook the Onion:

In a large pot or deep pan, heat the cooking oil or ghee over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds.

Add the sliced onions and sauté until they turn golden brown.

Add Aromatics:

Stir in the ginger-garlic paste and green chilies. Cook for another minute until fragrant.

Incorporate Vegetables:

Add the diced carrots, peas, and cooked chickpeas. Sauté for about 5 minutes, allowing the vegetables to soften slightly.

Spice It Up:

Sprinkle in the turmeric powder, garam masala, and salt. Mix well to combine all the ingredients.

Add Rice:

Gently fold in the soaked and drained basmati rice, ensuring it mixes well with the vegetables and spices.

Cook the Pulao:

Pour in 4 cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 20 minutes, or until the rice is fully cooked and has absorbed the water.

Add Nuts and Raisins:

In the last 5 minutes of cooking, sprinkle the raisins and nuts over the top. Cover again to allow the steam to plump up the raisins and toast the nuts slightly.

Fluff and Serve:

Once done, remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the pulao gently with a fork. Garnish with fresh coriander leaves before serving.

Serving Suggestions:

Serve the Kabli Pulao hot with yogurt, raita, or your choice of salad. Enjoy your meal!

Feel free to adjust the spices and ingredients based on your dietary preferences!

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