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Kabuli Pulao

Chickpeas and basmati rice cooked in onion, ginger, garlic and whole spices.

Kabuli Pulao Kabuli Pulao

Chef's Name

: Mohammad Naeem, Team Pakistan

Recipe Servings

: 8

Recipe Cook Time

: 35 Minutes

Recipe Rating

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  • 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


Soak the rice in water.

Soak channa in warm water for 45 minutes.

Slice one onion, chop ginger and garlic.

Chop tomato, green chilli & green coriander

Saute onion, ginger and garlic in oil or ghee in a pan,

When it starts browning, put tomato, yoghurt, coriander, red chilli & salt.

Add the above ingredients and whole garam masala along with the soaked channa into the copper pot.

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.

When all the water is absorbed, put lid on the pot & seal it for 15 minutes for dum.

Meanwhile, chop some onion, cucumber, tomato and make kachumbar salad.

For Plating:

Open the dum, set rice in small bowl.

Invert the rice onto a plate and serve with Kachumbar salad & mint chutney.

How to make : Kabuli Pulao

From Team Pakistan, a pilaf of chickpeas and basmati rice cooked with whole spices.





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