Kabuli Pulao
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
8 people
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Calories
305 kcal
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Course
Main Course
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Cuisine
Pakistani
Kabuli Pulao
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This vegetarian Kabuli Pulao, prepared with basmati rice, chickpeas, raisins, and julienned carrots is a recipe popular in Northern Pakistan.
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Ingredients
- ¼ cup cooking oil (see notes)
- 1 yellow onion
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 can chickpeas
- 1 cup water
- 2 teaspoon salt (see notes)
- 2 teaspoon coriander powder
- 2 cups basmati rice (see notes)
- 10 peppercorns
- 5 cloves
- 1 cinnamon stick (1 inch piece)
- 1 teaspoon black cumin seeds
- ¼ cup pine nuts (see notes)
- 2 tablespoon cooking oil
- 2 teaspoon sugar (see notes)
- ½ cups julienned carrots
- ½ cup raisins (see notes)
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Instructions
- Rinse and soak the rice (see notes)
- Heat the ¼ cup oil.
- Slice the onions into thin semi circles and cook until they're a deep medium brown.
- Add the garlic and ginger paste and saute for 30 seconds to 1 minute.
- Add the salt and coriander powder and saute for 1 minute.
- Add the rinsed and drained chickpeas and mix well.
- Add the 1 cup water, cove, and cook on low heat for 15 minutese.
- Take the peppercorns, cloves, and cinnamon stick and tie in a small piece of cheesecloth to make a spice pouch (see notes)
- Dry roast the pine nuts in a nonstick pan and set aside to use later.
- Heat the 2 tablespoons oil and saute the julienned carrots and raisins. Add the sugar and cook just until it melts. (see notes)
- Place the mixture in a piece of foil and make a square parcel of these ingredients.
- Uncover the chickpeas and turn on high to dry out any excess water.
- Add 3 cups of water, the drained rice, and the spice pouch to the chickpea mixture and bring to a boil.
- Once the rice is par-cooked and the water has evaporated, sprinkle the cumin seeds on top of the rice and place the sealed foil parcel with the carrots and raisins on top.
- Seal the pot with some foil, followed by the lid to steam.
- After 15 minutes of steam (also known as dum), uncover the rice, remove the carrot and raisin parcel and plate the rice.
- Layer the steamed carrots and raisins on top, followed by the pine nuts and serve.
Notes
- Cooking Oil - A good pulao needs sufficient oil to separate the rice grains.
- Salt - The salt may seem too much, but the starch in the rice absorbs a large part of it, and any less will result in bland rice.
- Rice - For a truly exceptional pulao, Opt for extra-long-grain basmati rice or Sela rice. When soaked for the recommended time, these varieties bring a distinct flavor and texture that elevate your dish.
- Pine nuts - Toasting the nuts brings out their sweet and nutty flavor. Add these right at the end to preserve their crunchy texture.
- Sugar - Adding sugar to the carrots and raisins caramelizes them, producing more flavor.
- Raisins - In Pakistan, we traditionally use golden raisins, but I like to use dark raisins in this recipe for presentation's sake.
- Spice pouch - While the spices can be added directly to the rice, I like to tie mine in cheesecloth and remove it before serving it.
- Carrots and raisins - Wrapping the carrots and raisins in foil and adding them to the rice helps steam them to perfection.
Nutrition Information
Show Details
Serving
1person
Calories
305kcal
(15%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.03g
Sodium
594mg
(25%)
Potassium
211mg
(6%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
1343IU
(27%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 305kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Sodium | 594mg | 25% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1343IU | 27% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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