Rajasthani kabuli (layered pulao)

Kabuli

This dish is considered as delicacy and prepared mostly during winter when all vegetables are available .

Ingredients required

1 cup rice

1/4 cup florets of cauliflower
1/4 cup potato slices
1/4 cup ratalu slices
bread pieces of  1 inch of 2 slices
1/4 cup fresh green peas
1/4 cup fresh grapes (green and black)
1/4 cup applie slices(optional)
1 cup fresh yogurt

1/2 cup  milk
salt ,turmeric powder,red chilli powder,cummin seeds and hing powder
cashew and raisins 1 tab spoon each
chopped coriander

In a pan pour oil and deep fry ratalu slices then potato slices and then florets of cauliflower.
In the last fry bread pieces. Now in the remaining oil put cummin,hing and all spices and then pour
yogurt and stir till yogurt gets fried  .Now add peas, cashews,grapes,raisins,and apple slices.
Cook rice in a separate pan by adding salt to it.

Grease a  thick bottemed panand  put one layer of rice and then a layer of vegetables with gravy.

Repeat this 2 or 3 times till all the rice and veg gravy is used.
Keep this pan on slow flame .Pour milk from all  sides of the pan slowly.Now cover the pan with lid and let the pulao cook for 5 to 10 minutes.  Remove from the flame .  Now garnish with fried bread pieces and chopped coriander leaves.It is ready to serve.