Marwari Kabuli Pulao with Mirchi ke Tapore

Instructions

1. 1

   Prepare Rice and Saffron Milk

   • Wash the basmati rice under cold running water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely.
   • In a small bowl, gently warm 2 tablespoons of milk and add the saffron strands. Let it infuse while you prepare the other components.
2. 2

   Parboil the Rice

   • In a large pot, bring 6-8 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon stick, green cardamom, cloves) and 1 tsp of salt.
   • Add the drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. It should still have a firm bite.
   • Immediately drain the rice in a colander to remove all water. You can spread it on a large plate to cool down and prevent further cooking.
3. 3

   Fry the Toppings

   • Heat 4 tablespoons of ghee in a wide, heavy-bottomed pan over medium heat.
   • Add the bread cubes and fry until they are golden brown and crisp on all sides. Remove with a slotted spoon and set aside.
   • In the same ghee, add the cashews and fry until they turn a light golden color. Remove and set aside.
   • Finally, add the raisins and fry for just 20-30 seconds until they plump up. Remove quickly to prevent burning and set aside.
4. 4

   Prepare the Vegetable Gravy

   • In the same pan, add the remaining 3 tablespoons of ghee. Once hot, add the ginger paste and slit green chilies. Sauté for 30 seconds until fragrant.
   • Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until it thickens and you see ghee separating at the edges.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from curdling.
   • Add the spice powders (turmeric, red chili, coriander), along with 0.5 tsp salt and sugar. Mix well and cook for another minute.
   • Add the cubed potatoes, carrots, and green peas. Stir to coat them in the masala. Pour in 1/2 cup of water, cover the pan, and simmer for 8-10 minutes until the vegetables are tender.
   • Gently fold in the paneer cubes and garam masala. Cook for one more minute. The gravy should be thick and cling to the vegetables.
5. 5

   Layer and 'Dum' Cook the Pulao

   • Select a heavy-bottomed pot or handi with a tight-fitting lid.
   • Spread half of the parboiled rice as the bottom layer.
   • Evenly layer the entire vegetable and paneer gravy over the rice.
   • Sprinkle half of the fried bread cubes, cashews, and raisins over the gravy.
   • Top with the remaining rice, spreading it gently to cover the gravy completely.
   • Drizzle the saffron-infused milk over the top layer of rice. Garnish with the remaining fried toppings.
   • Cover the pot with a lid. To create a perfect seal for 'dum', you can place a clean kitchen towel under the lid or seal the edges with a simple flour-water dough.
   • Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process, known as 'dum', allows the flavors to meld beautifully.
6. 6

   Rest and Serve

   • Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This helps the grains to firm up.
   • Open the lid and gently fluff the rice from the sides using a fork or a spatula to mix the layers slightly without breaking the grains.
   • Garnish with freshly chopped coriander leaves and pomegranate arils (if using).
   • Serve hot with a side of boondi raita or papad.