Quobuli Pulao (Rice and Chickpeas Pilaf)
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.
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Ingredients
- 190g basmati rice
- 1.2litres water
- 1tsp salt
- 3tbsp ghee
- 1tsp cumin seeds
- 1 onionsliced thinly
- 1tbsp ginger-garlic paste
- 1/2tsp chilli powder
- 250g chickpeasdrained
- 120ml Yoghurt
- 2 green chilliessliced
- 1/2tsp garam masala
- salt to taste
- 10g mint leaveschopped
- 20g fried onions
- few strand saffronsteeped 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.
Tags: Indian rice dish, Pilaf, Pulao, Quoboli Pulao
4 Responses to “Quobuli Pulao (Rice and Chickpeas Pilaf)”
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I will try this dish. Let’s my children comment the taste of the dish.
I’ve always cook rice in a rice cooker. So what does 3/4 cooked rice look like?
How long do I need to boil the rice to get to 3/4 cooked?
How to make chickpea masalah?
Can the chickpeas cook and soft so fast?