Indian Cooking Recipe: Kabuli
The following are the instructions on how to cook delicious Indian food: Kabuli
Ingredients:
a. 1/2 cups basmati rice, washed and soaked for 30 minutes
b. potatoes peeled and sliced thinly
c. onions sliced thinly
d. tbsp. coriander leaves finely chopped
e. cup cauliflower florets
f. sweet potato, peeled and sliced thinly
g. tomatoes sliced into rounds
2. 1/2 cup peas boiled
a. lemon juice extracted
3. 1/2 medium pomegranate cleaned
4. 1/4 cup cashew nuts halved
a. tbsp. raisins
b. tsp. red chili powder
5. 1/2 tsp. garam masala
6. 1/8 tsp. turmeric powder
7. Salt to taste
8. 1/2 cup curds
9. 1/2 cup milk
10. 1/2 tsp. cumin seeds
11. 4-5 pinches asafetida
a. bay leaves broken into 3 each
b. cardamom pod, semicrushed
c. cloves
12. 1/2 stick cinnamon crushed fine
13. 5-6 tbsp. ghee or refined oil
a. slices bread, cut in croutons
14. 4 green chilies
15. 10-12 flakes garlic
16. 1/2 piece ginger
Method of Preparation:
Boil rice in plenty of water, with salt, bay leaves, cloves, cardamoms.
Keep rice just almost done, so that each grain is separated and still not raw. Drain water, spread in a plate. Dip raisins in hot water for 2-3 minutes, drain, keep aside.
Sprinkle 1 tsp. ghee and pomegranate seeds, peas and raisins on rice. Heat fat in a heavy pan, fry each cashew nut till light golden, drain, add to rice. Fry bread croutons, drain, add half to rice, and keep aside other half. In same hot fat add vegetables one at a time drain and collect together. To the drained hot fat, add cumin and asafetida, allow spluttering. Add ground paste, sauté for a minute. Add curds, dry masala, cinnamon, salt, and stir-cook till whiteness of curds is gone. Add vegetables, and remaining croutons.
Stir, add coriander, lemon juice and mix lightly. Keep aside. In a heavy bottomed deep handi, or similar container, smear some ghee or butter. Put one layer of rice, top with a layer of veggie mixture, followed by a layer of tomato slices. Repeat till all rice, mixture, tomatoes, are used up. End with a top layer of rice.
Sprinkle milk evenly over the handi contents. Cover, seal, and cook on very low fire for 5-7 minutes. Serve piping hot as a rice dish for a dinner course.
