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North Indian Rice Recipes Making of Mughlai Rajasthani Kabuli Rice

from: Reetu

Ingredients :
  • Hung curd: One-third of a cup 
  • Basmati Rice: Three-fourth of a cup 
  • Garam masala: Half Tsp 
  • Lemon juice: Two Tsp 
  • Salt: To taste 
For gravy: 
  • Onion: Four 
  • Garlic: Three-fourth of a cup 
  • Turmeric powder: Quarter Tsp 
  • Coriander and chilli powder: Two Tsp each 
  • Oil: Six Tbsp 
For frying: 
  • Onions and potatoes: Two each 
  • Bread: One slice 
Cooking Instructions of Kabuli Rcie Recipe: 


For one-third cup of hung curd, strain curd in a muslin cloth for half an hour. Boil rice as for pulao. Cool completely, mix garam masala, lemon juice, salt and set aside. For the gravy, grind onion and garlic to paste. Heat oil and empty the paste. Stir continuously while adding turmeric powder, coriander powder and salt. Wait till oil separates and add chilli powder; set aside. Slice onions and potatoes and fry them separately. Cut bread into cubes and fry. 

To assemble, take a microwave bowl and spread a layer of rice. Lace it with curd, prepared gravy and the fried stuff. Repeat the layering twice. Microwave for five minutes in medium mode. As an alternative to microwave, prepare the layers in a dish and set inside water in a heavy bottom pressure pan. Close the lid and cook for half an hour. 




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