Kabuli By munot_sweta
Added to 8 cookbooks
This recipe has been viewed 2699 times
Any kind of raitas go well with this recipe
- 1> soak the rice for 1 hour and then boil in salt water along with peas,bayleaves,cinnamon stick and cardamoms.boil till the rice is almost done but dont overcook them.
- 2> peel the potatoes and slice them into fingers.
- Slice the onions.
- Seperate the cauliflower into florets.
- Cut the pavs into medium size pieces.slice the tomatoes.
- 3> deep fry the potatoes,onions,cauliflower and the pavs till slight brown colour and keep aside.
- 4> soak the raisins in lukewarm water for 10 min ,strain and keep aside.
- 5> disslove saffron in luke warm milk and keep aside.
- 6>take the curd and add red chilli powder,turmeric powder,coriander powder,salt and citric acid.
- 7>heat the 2 tbsp of ghee in a pan and add cumin seeds.then add ginger garlic paste and 1/2 the qty. of cashew pices and fry for 1/2 min and then add the curd mixture.fry for 2 min on a high flame and then add the water.bring it to a boil add garam masala followed by the fried vegetables and pavs,slices tomatoes and 1/2 the qty. of raisins.mix it
- 8> now take a handi or any broad vessel and add little ghee and little quatitiy of milk.then put one layer of rice followed by a layer of masala and then agn followed by a layer of rice.add coriander leaves.repeat the above procedure so that u get alternate layers of rice and masala.garnish with lots of coriander leaves and remaininf cashew nuts a
- 9>cover the vessel with a lid and then cover with aluminium foil and bake in the pre heated oven for 10 min at 250 degree celcius or in a micro wave at high for 4 min.
- Your kabuli is now ready
This recipe was contributed by munot_sweta on 22 Feb 2002
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