Kabuli Pulao

5 from 1 vote

This vegetarian Kabuli Pulao, prepared with basmati rice, chickpeas, raisins, and julienned carrots is a recipe popular in Northern Pakistan.

Prep Time30

Cook Time30

soaking the rice30

Total Time1 30

Course: Main Course

Cuisine: afghani, Pakistani

Diet: Gluten Free, Vegan, Vegetarian

Keyword: chana pulao recipe, kabuli chana pulao, kabuli pulao recipe pakistani, qabuli pulao

Servings: people

Calories: 305kcal

Author: Nosheen Babar

Ingredients

¼ cup cooking oil (see notes)
1 yellow onion
1 tsp ginger paste
1 tsp garlic paste
1 can chickpeas
1 cup water
2 tsp salt (see notes)
2 tsp coriander powder
2 cups basmati rice (see notes)
10 peppercorns
5 cloves
1 cinnamon stick (1 inch piece)
1 tsp black cumin seeds
¼ cup pine nuts (see notes)
2 tbsp cooking oil
2 tsp sugar (see notes)
½ cups julienned carrots
½ cup raisins (see notes)

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