Vegetarian Kabuli Pulao with Chickpea Curry and Fragrant Basmati Rice

Vegetarian Kabuli Pulao Recipe (Rice Layered with Chickpea Curry)

Kabuli Pulao is a beloved dish hailing from the Kabul region of Afghanistan, traditionally made with meat. This vegetarian twist swaps the meat for nutrient-rich chickpeas, creating a wholesome and delicious alternative. With layers of flavorful chickpea curry and fragrant basmati rice, this dish offers a perfect balance of taste and nutrition.

Cuisine: Indian
Course: Main Course
Diet: High Protein Vegetarian

Ingredients:

For the Rice:

• 2 cups Basmati rice, soaked in water for 10-15 minutes
• 2 cups Kabuli Chana (White Chickpeas), boiled
• 2 Onions, thinly sliced
• 5 sprigs Mint leaves (Pudina)
• 1 Bay leaf (Tej Patta)
• 2-inch Cinnamon stick (Dalchini)
• 4 Cloves (Laung)
• 2 Cardamom (Elaichi) pods/seeds, lightly crushed
• 1 Black cardamom (Badi Elaichi), lightly crushed
• 1 tablespoon Ghee
• Salt, to taste

For the Kabuli Chana Masala:

• 2 Onions, finely chopped
• 2 Tomatoes, pureed
• 2 tablespoons Ginger Garlic Paste
• 1 teaspoon Paprika powder
• 2 teaspoons Coriander Powder (Dhania)
• 1/2 teaspoon Cinnamon Powder (Dalchini)
• 2 teaspoons Cumin powder (Jeera)
• 2 teaspoons Garam masala powder
• 1 tablespoon Ghee
• Salt, to taste

Prep Time: 30 minutes

Cook Time: 30 minutes

Instructions:

1. Prepare the Chickpeas:

   • Wash and soak the kabuli chana (chickpeas) overnight. Pressure cook them in enough water for 3 whistles or until cooked al dente (tender but not mushy). Set aside.

2. Soak the Rice:

   • Wash and soak the basmati rice in water while preparing the other components.

3. Make Fried Onions:

   • Heat a tablespoon of ghee in a pan. Add the thinly sliced onions and sauté until they turn golden brown and crispy. Set aside for layering later.

4. Prepare the Kabuli Chana Masala:

   • In a separate pan, heat ghee and add the finely chopped onions. Sauté over medium-low heat until they become translucent.
   • Add ginger garlic paste and cook until the raw smell dissipates.
   • Stir in the tomato puree and cook until the mixture starts separating from the pan’s sides.
   • Add paprika, cinnamon powder, cumin powder, coriander powder, and garam masala. Mix well.
   • Add the boiled kabuli chana, season with salt, and add 1 cup of water. Simmer for about 10 minutes or until the gravy thickens to a desired consistency. Set aside.

5. Cook the Rice:

   • In another wide pan, heat ghee and add the cinnamon stick, cloves, green and black cardamom pods. Let the spices flavor the ghee.
   • Drain the soaked rice and add it to the pan. Season with salt and add 1.5 cups of water. Cook the rice with the lid on for 15-20 minutes over medium heat, until the rice is cooked al dente. Drain any remaining water.

6. Layer the Pulao:

   • In the same wide pan, layer half of the prepared kabuli chana masala. Then, layer half of the cooked rice on top. Follow with half of the fried onions and mint leaves.
   • Repeat the layers with the remaining kabuli masala, rice, fried onions, and mint leaves.

7. Cook the Pulao in Dum:

   • Cover the pan with a tight lid and cook on low heat (dum) for 10 minutes to allow the flavors to meld.

8. Serve:

   • Serve the Vegetarian Kabuli Pulao hot, accompanied by Cauliflower & Cucumber Raita, Paneer Stuffed Millet Patties, and Dhaniya Pudina Chutney for a complete weekend meal.

Enjoy the rich flavors and comforting textures of this vegetarian take on the classic Kabuli Pulao!