Name: Dahi
Prep time: 5 min
Cook time: 10 min
Total time: 495 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.); 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

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Kabuli Pulao Recipe - North Indian Vegetarian Dinner | CraftMyMeals

Instructions

1
Prepare Rice and Vegetables
- Wash the basmati rice in several changes of water until the water runs clear. Soak the rice in fresh water for at least 30 minutes, then drain completely.
- While the rice soaks, peel and julienne the carrots into thin matchsticks. Thinly slice the onions.
2
Cook the Lamb and Prepare Broth (Yakhni)
- Heat half of the oil (approx. 3 tbsp) in a pressure cooker or a heavy-bottomed pot over medium-high heat.
- Add the sliced onions and fry for 10-12 minutes, stirring frequently, until they are a deep golden brown.
- Add the ginger and garlic paste and sauté for 1 minute until fragrant.
- Add the lamb pieces and sear on all sides for 5-7 minutes until well-browned.
- Stir in the whole spices (cumin seeds, cardamom, cloves, cinnamon), garam masala, and salt.
- Pour in 4 cups of water, stir well, and bring to a boil. If using a pressure cooker, lock the lid and cook on high pressure for 30-35 minutes until the lamb is very tender. If using a pot, cover and simmer for 70-80 minutes.
- Once cooked, carefully release the pressure. Strain the broth (yakhni) into a measuring cup. You should have about 3.5 cups. If less, top it up with hot water. Set the tender lamb pieces aside.
3
Prepare the Sweet Topping
- While the lamb is cooking, heat the remaining oil in a separate skillet over medium heat.
- Add the julienned carrots and sugar. Sauté for 5-7 minutes until the carrots are tender and lightly caramelized.
- Add the raisins and cook for another 1-2 minutes until they plump up. Be careful not to burn them.
- Remove the carrot and raisin mixture from the skillet and set aside. Reserve half for the final garnish.
4
Cook the Rice
- In a large, heavy-bottomed pot suitable for making the pulao, bring the reserved 3.5 cups of lamb broth to a rolling boil.
- Gently add the soaked and drained rice. Stir once to distribute evenly.
- Cook uncovered on medium-high heat for 8-10 minutes, until the rice has absorbed most of the broth and small craters appear on the surface.
5
Assemble and Steam (Dum)
- Reduce the heat to the absolute lowest setting.
- Arrange the cooked lamb pieces evenly over the partially cooked rice.
- Top with half of the prepared carrot and raisin mixture.
- Cover the pot with a tight-fitting lid. For a better seal, wrap the lid in a clean kitchen towel to trap the steam.
- Let the pulao steam (dum) on low heat for 15-20 minutes. This step is crucial for fluffy rice and melding flavors.
6
Garnish and Serve
- Turn off the heat and let the pulao rest, covered, for 10 minutes.
- Uncover the pot and gently fluff the rice from the sides using a fork or a rice paddle.
- Carefully transfer the Kabuli Pulao to a large serving platter.
- Garnish with the remaining carrot-raisin mixture and top with slivered almonds and pistachios.
- Serve hot as a complete meal.

Ingredients

1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1
Boil and Thicken Milk
- Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
- Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
- Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
- To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
- In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
- Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
- Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
- Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
- Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
- In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
- After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
- Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
- Serve chilled as a side, use it to make raita, or enjoy it plain.

Kabuli Pulao with Dahi

Nutrition per Serving

Recipes in this Meal

1. Kabuli Pulao

Ingredients

2. Dahi

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About Kabuli Pulao with Dahi

Instructions

Ingredients

Instructions