Qabooli Rice

This recipe requires some preparation ahead of cooking. Soak the dhal, rice and cook ahead, slit the green chillis and fry in ghee and set to aside.
Qabooli Rice

Serves 4, prep time 20 minutes, cooking time 25 minutes

INGREDIENTS
1 cup basmati rice (pre-soaked and cooked)
A pinch of rock salt
2 tsp ghee

FOR THE DHAL
¼ cup dhal (pre-soaked and cooked)
¼ tsp turmeric powder
½ cup chopped onions
1 tsp ginger garlic paste

2 cardamoms pods, split
1 cinnamon stick, broken up


FOR THE DRY SPICE MIX
¼ tsp turmeric powder
½ tsp chilli powder
¼ tsp garam masala
¼ tsp cumin seeds

FOR THE MINT YOGHURT
¼ cup mint leaves, finely chopped
½ cup set yoghurt

OTHER INGREDIENTS
A pinch of saffron strands
1 tbsp warm water
4 tbsp rose water

TO SERVE
1 cup of freshly chopped mint leaves
1 cup of pomegranate seeds
½ cup dried onions
8-10 fried green chillies

Qabooli Rice

METHOD
FOR THE RICE
Rinse, then soak the rice for 2 hours. Drain, then in a non-stick pan, add 500ml of water, a pinch of salt and cook on a medium heat for 8-10 minutes, stirring occasionally.
Drain any excess water, add to a bowl, stir in the ghee, and set to one side.

FOR THE DHAL

Rinse then soak the dhal for 2 hours. Drain, then in the same pan, add 500ml of water, turmeric and cook on a medium heat for 6-8 minutes. Drain and set to one side.

Heat the ghee in a pan, add the onion, ginger-garlic paste, cardamom, and cinnamon, sauté over a medium heat for 2 minutes.
Stir in the dry spice mix, lower the heat then mix in the yoghurt.
Now, add the cooked dhal, season, stir then simmer over a medium heat for 2 minutes, stirring continuously.

TO ASSEMBLE THE QABOOLI
In a cup, mix the saffron with 2 tbsp warm water and set aside.
In the pan add one-third the of rice, and spread out. Then add a third of the dhal, spoon over a third of the mint yoghurt.
Layer the remainder of the ingredients in the same way, pour over the saffron and rose water.
Cover the pan a cook on a low heat for five minutes. When all the liquid has evaporated, remove the pan from the heat.
Top with fresh mint, pomegranate seeds, dried onion, green chillis, and serve.

Qabooli Rice

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.