Kabuli Pulao

Course : Curry
Serves: 4
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2 cups rice
100 gram cauliflower cut into flowerets
100 gram peas -- shelled
2 medium Onions -- sliced
1 large potato
1/2 cup yogurt
1 cup milk
1 clove garlic
2 pieces ginger
1 teaspoon chile powder
1/2 teaspoon coriander seeds
1/2 teaspoon turmeric powder
1 teaspoon salt -- to taste
---for the garlic chutney--- (grind together to a fine paste)
2 clove garlic
8 medium red chiles
1 teaspoon cumin seeds
1 1/2 medium limes -- juice of
1 teaspoon salt -- to taste
---for the green chutney--- (grind together to a fine paste)
4 medium green chiles
1 bunch cilantro
1 piece ginger -- (3 cm)
1 medium lime -- juice of
1/2 teaspoon cumin seeds
1 teaspoon salt -- to taste

Preparation / Directions:

This rice dish sans gravy is not as spicy as the traditional biryani. Preparation time: 35 minutes Cooking time: 45 minutes 1. Grind garlic, ginger, chile powder, coriander seeds, turmeric powder and salt to a fine paste. Set aside. 2. Wash the rice and soak for two hours. 3. Heat the ghee and fry the ginger garlic paste until the ghee separates. 4. Add yogurt and keep stirring for 10 minutes. Add the cauliflower flowerettes and green peas and stir well. 5. Cover the pan with a shallow, close fitting plate filled with water. Cook on a low flame for eight minutes and set aside. 6. Peel and slice the potato into thick sections. 7. Heat ghee and fry until done. Drain and sprinkle with a little salt and set aside. 8. Brown onions in ghee, drain and set aside. 9. Boil sufficient water and cook the rice in it until three-fourths done. Pour a tablespoon of ghee over it, cover and set aside. 10. Take a deep mould, like jelly mould or use a pressure cooker. Put a layer of plain rice in it. Over it put a layer of cauliflower and green peas and top it with another layer of red garlic chutney, topped with fried potatoes followed by a layer of white rice. 11. Repeat the layers in the same sequence ending with the layer of white rice. Sprinkle milk over the rice. Place the vessel or mould over a thick-bottomed tava and cook on low heat for 15 to 20 minutes until the rice is done. 12. Remove from the heat and very gently unmould the rice on a plate or a tray taking care to see that the layers are intact. Serve hot.

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