Wash and soak sella basmati rice for 1 hour. Cook the rice with water, salt, lemon juice and oil. Cook rice to 80% level only. Drain away extra water and cool the rice completely in a big plate. Ready the ingredients for the masala paste.

Crush them to a smooth fine paste. Wash and thickly slice onions and carrots. Separate florets. Cut bread slices into small squares. Cut slices of potatoes just before frying. Slice potatoes with it's skin. Ready the dry fruits also

Heat oil and fry the vegetables and bread until 80% done

Drain off the exta oil from the vegetables and bread. Ready coriander and mint. Keep kasuri methi ready.

In 1 tbsp oil and 1 tbsp ghee, add jira, bay leaves, red chilli and hing. Add in onion paste and saute well until oil separates.

Now add in crushed tomatoes and cook well until the oil separates. In curd mix the dry masalas and keeping flame low add it into the gravy.

Add salt for the gravy. Stir and cook well for 3 minutes. Add in the greens. Mix well

Now add in fried vegetables and some bread pieces. Reserve some greens and fried bread for garnish. Fry kaju, badam and kishmish. Add some fried dry fruits into the gravy. Add in hot water and set proper gravy consistency. Switch off gas after 2 minutes.

Mix haldi and chilli powder and make coloured rice for garnish. Soak saffron in hot milk. Keep aside.

FINAL ASSEMBLING:
In a heavy bottomed kadhaai apply 1/2 tsp oil all over. Now place a layer of 80% cooked rice. Now layer the vegetable gravy. Finally, cover with a layer of rice.

Top with coloured rice, mint coriander, coloured rice,dry fruits and fried bread. Drizzle saffron milk all over. Put some dabs of ghee. Cover and simmer the pulao for 15-20 minutes. Now open the lid for aromatic KABULI PULAO

Serve hot with curd and roasted papad.
Enjoy restaurant style meal at home 🏠with family👪 and friends 👭👬.
Happy Cooking!!