Originally an Afghan dish, Quobuli Pulao is a rice dish that goes well with a variety of Indian curries and dishes. This recipe involves layering rice with fragrant chickpea masala. This recipe was first published in Flavours magazine.
- 190 g basmati rice
- 1.2 litres water
- 1 tsp salt
- 3 tbsp ghee
- 1 tsp cumin seeds
- 1 onion (sliced thinly)
- 1 tbsp ginger-garlic paste
- 1/2 tsp chilli powder
- 250 g chickpeas (drained)
- 120 ml Yoghurt
- 2 green chillies (sliced)
- 1/2 tsp garam masala
- salt to taste
- 10 g mint leaves (chopped)
- 20 g fried onions
- few strand saffron (steeped in 4 Tbsp warm milk)
- Wash and soak rice for 30 minutes. Boil soaked rice in water and salt till 3/4 cooked. Drain water.
- Heat ghee in a pan and sauté cumin seeds, onions until brown. Add ginger garlic paste, chilli powder and cook until fragrant.
- In the same pan, stir in all ingredients except rice, fried onions, mint and saffron. Cook until the gravy is thick and season as desired.
- Spread half the rice on a dish with a lid. Layer with chickpea masala, some fried onions and mint and cover with remaining rice. Sprinkle with milk-soaked saffron.
- Cook in a preheated oven for 15 to 20 minutes or in the microwave for 10 minutes on medium.
- Mix the dish gently, garnish with more fried onions and mint. Serve.