Kabuli Pulao

Kabuli Pulao


100 gm Channa

1 Kg Basmati rice

30 gm Green chilli

1/2 Bunch Coriander fresh

1 whole Fresh pomegranate seeds

20 gms + 10 gms red chilli flakes (cracked & whole)

70 gm  Garam masala (whole)

200 gm  Yoghurt

1/2 Kg Tomato

2 Onion

2 Tbsp Garlic

2 Tbsp Ginger

100 gm  Ghee or cooking oil

Kabuli Pulao


1.In warm water soak chana for 45 minutes.

2.Soak rice in water.

3.Heat oil or ghee in a pan, saute onion, garlic and ginger in it till it turns browning.

4.Now put yogurt, tomato, red chilli, coriander and salt.

5.Take a copper pot, add the above ingredients and whole garam masala, soaked chana together.

6.Boil equal parts of rice and water in a pan, when water starts boiling strain rice and add it in the pot.

7.As the water gets absorbed cover the pot with a lid and seal it for about 15 minutes.

8.Till that time chop some onion, tomato, cucumber to make a kachumbar salad.

9.Open the lid and put the rice in a small bowl, then transfer the bowl on a plate so that it takes bowl’s shape. Serve it along with kachumbar salad and mint chutney.

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