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Kabuli Pulao

By: RamZaan Specials
Region: Indian
Dish:Vegetarian - Rice Items
Servings: 6
Time to Prepare: 40 Mins


1 Cup basmati rice (soaked for an hour)
100 gram ghee or cooking oil
1 cup onion, finely chopped
2 tomatoes, chopped
1 cup curd
1/2 cup fresh pomegranate seeds
1 cup coriander leaves, chopped
30 gram green chilli
1/2 cup kabuli chana (parboiled with salt)
2 tbsp onion, fried
3 Whole red chilli
1 tsp ginger garlic paste
2 Brown cardamom
5 Green cardamom
1/2 tsp black peppercorn
1 tsp salt
2 green chilllies, chopped
4 Cloves
2 Cinnamon sticks
2 Mace
4 Bay leaves
1 tsp coriander powder
1/2 tsp turmeric powder


Boil the rice in water along with a teaspoon of salt. Drain the water and keep aside.

Saute bay leaves, mace, green cardamom, black peppercorn, brown cardamom, whole red chilli, cinnamon stick along with cloves and ginger garlic paste. Saute well.

Add chopped onion to the pan and saute til golden brown. Now add salt, turmeric powder, coriander powder and green chilli. Mix well.

Add chopped tomatoes along with coriander leaves and chana to the pan. Mix well and cover the pan to let it cook for a while.

When cooked, add yogurt and mix well.

Now put the cooked rice over the cooked chana and dollops of ghee followed by fried onion and let it cook, covered.

After about 5-10 minutes, open the lid and mix the cooked rice and chana together.

Serve hot, garnished with pomegranate seeds.


A beautifully spiced serving of rice with the goodness of chickpeas. Makes for a light and lovely meal in itself.

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