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14 December 2012,20:55 by
J.Sujatha

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QABOOLI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
45 minutes

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

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