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PrintQABOOLI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Boil about 2 litres of water with a little salt. When the water starts to boil, add rice and cook for about 5 minutes till it is half done.
- Drain the water and transfer the rice to a flat dish and set aside.
- Boil in just 2-3 cups of water with a little salt and turmeric for about 10 - 15 minutes or until it is almost done. Drain any excess water. Set aside.
- Heat the oil in a pan. Fry the onions till golden brown. Remove half and set aside.
- Add ginger and garlic and fry till golden. Add turmeric and red chilli powder followed by yogurt.
- Stir briskly till the contents come to a boil and the oil starts to surface. Add the lentils, fry for about a minute or two and set aside.
- Take a heavy bottomed pan and smear with oil. Place half of the par-boiled rice. Spread the lentils over the rice.
- Sprinkle half of the ground spices. Also spread half of the coriander, mint and green chillies, and lime juice.
- Cover with balance rice. Sprinkle milk, ghee, fried onions and the balance coriander, powdered spices, mint, and green chillies.
- Cover with a tight fitting lid and cook for 2 minutes on high flame and then on low flame for about 10 - 12 minutes till the rice starts to steam. Serve steaming hot.
INGREDIENTS
- 300 grams yellow split gram lentils
- 500 grams long grain rice
- 150 grams onions, finely sliced
- 175 grams yogurt, whisked
- A pinch of turmeric
- 75 grams fresh green coriander, chopped
- 30 grams mint leaves, chopped
- 2 teaspoon ginger paste
- 2 teaspoon garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 4 green chillies, chopped
- Juice of 2 limes
- 50 ml milk
- 2 tablespoon ghee
- 150 ml Cooking oil
- Salt, to taste
Ground to paste
- ½ inch piece cinnamon
- 4 cardamoms
- ½ teaspoon caraway seeds
- 1 teaspoon peppercorns
9 comments for “Qabooli”
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