Rajasthani Kabuli(Jodhpuri Pulao)

Rajasthani Kabuli or Jodhpuri Pulao comes from the Royal Kitchens of Jodhpur (Rajasthan).

Rajasthan( a state in western part of India and one of the most internationally popular state) is famous for its rich and traditional culture and cuisine.The people there, their cuisine and the architecture everything represents the rich history. People are now follow their traditional culture whether in their costumes or in food. One preparation that is very popular among the people there is Jodhpuri Kabuli or Rajasthani Kabuli Pulao that is prepared with dry fruits, vegetables and fresh fruits.

What is Rajasthani( Jodhpuri) Kabuli


Kabuli Pulao is famous in the Jodhpur region, and not many people know about it. It is made in Pucci Dum (Vegetable) Biryani style, where rice and vegetables are cooked separately and then layered in a heavy bottomed vessel or handi and cooked in dum style for 20-30 minutes. The taste of Kabuli is very different from vegetable biryani as the vegetables and nuts are deep fried. Also, many people add fresh fruits like pomegranate or grapes. This pulao also has deep fried bread pieces layered on the top which impart a distinct taste to the whole pulao.

I came across this Pulao years back, while in college(in Ajmer Rajasthan). One of my friend’s mom made this for us when she invited us for lunch. That was something new for us at that time, so out of curiosity we asked about it. I almost forgot about this Pulao, when in one of NDTV’s show by Chef Aditya Bal I saw and remembered how lovingly aunty(friend’s mom) made this for us.Since then made it once or twice after that just to try it  out as the Pulao is very heavy on stomach due to deep-fried nuts and vegetables. But the flavour and taste of this Pulao is very different and unique and what I like in it is the deep fried bread pieces. I know too much oil or deep fried is not good for health but once in a while one should not shy away from this kind of food, if it excites your taste buds. You can always walk an extra mile or do some workout to balance the extra calories!!

This month since I am participating in Mega Blogging Marathon where we have to cook any Pulao/Khichdi or Biryani using at least one grain. I am going alphabet-wise. I wanted to make this Pulao for the letter “J” but I didn’t any pomegranate at my nearby store, so postponed to the letter “R”. But again this week, I didn’t get any pomegranate and so I decided to make it without and pomegranate seeds.The seeds add a nice flavour and color to the Pulao. Do use the it when you make pulao.

Jodhpuri Kabuli

Let’s see how we make this delicious pulao..

The main ingredients of this Pulao are a good quality Basmati rice. Rice should be washed 2-3 times in water, then soaked at least for 30 mins. Rice is then cooked till 80% done and then layered with the curd based veggie gravy.

Potatoes, Cauliflower and peas(in winters) are mainly added to the pulao. A variety of Yam known as Ratallu is also added. I have used potatoes and carrots, along with nuts like cashew nuts, almonds. Since I didn’t have any pomegranate I added some raisins for sweetness. The veggies, nuts and bread pieces are deep fried then add to the spicy curd gravy.

The curd based vegetable curry is then layered with rice and cooked on dum for around 30 minutes on very low heat .

Rajasthani Kabuli /Jodhpuri Pulao

Rajasthani Kabuli Pulao.. A Rajasthani Royal rice preparation ,made with deep fried mixed vegetables, fried bread pieces and topped with fried nuts, raisins and fresh fruits like pomegranate. Learn how to make Rajasthani Kabuli Pulao.
Prep Time15 mins
Cook Time20 mins
Rice Soaking time30 mins
Total Time35 mins
Course: Brunch, Dinner, Lunch, Main
Cuisine: Indian, Rajasthani
Keyword: Fasting Food, Gluten-free,Vegan, Fried Food, Jodhpuri Pulao, Kabuli Pulao, Rajasthani Biryani, Vegetarian, Vegetarian Pulao
Servings: 4
Author: Swati

Ingredients

  • 2 Cups Basamati Rice
  • 1 Potato(Big) cubed
  • 1/2 Cup Carrots slices
  • 2-3 Bread Slices
  • 1-2 tsp Garam Masala
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 Cup Finely Sliced Onions
  • 1.5 Cup Yogurt/Dahi/Curd
  • 7-8 Cashew Nuts
  • 7-8 Raisins
  • 1/2 Cup Ghee
  • 8-10 Saffron Strands
  • 1/4 Cup Milk
  • Salt to taste
  • Fresh Mint Leaves

Instructions

  • Wash rice 2-3 times and soak in enough water for at least 30 mins.
  • Cook Rice in 7-8 cups of water, till 80% done. Rice grains should be grainy not very soft.
  • Spread rice on a plate so that the grains d not stick together.
  • In a pan heat ghee, fry cubed potatoes, till soft and tender. Take out the potatoes and fry carrots for 2-3 minutes. 
  • I same ghee, add onions and fry till dark brown and crispy.
  • Cut bread in small pieces, fry till brown and crisp. Also fry cashew nuts and almonds. 
  • Take curd/yogurt in a bowl, add all the dry masala powder and mix well.
  • Transfer curd to the pan with ghee , and cook till yogurt leaves oil. Add the vegetables, dry fruits, raisins and salt and mix well. 
  • In a big heavy bottomed vessel spread 1-2 tbsp of curd mixed with ghee. This way the bottomed rice layer will not burn or stick to the pan. 
  • Layer, 1/3 rice to bottom and then spread half of the vegetable curry to the rice layer.
  • Again, from the remaining rice,layer half of the rice above the vegetable layer and then layer the remaining rice on the top. 
  • Layer  the fried bread pieces on the rice layer and then add the nuts, fried onions and some mint leaves. Also add the saffron infused milk in the middle of the layered  pulao. 
  • Cover with the aluminium foil, put the pan on tawa or griddle and then cook on low flame for 30 mins. 
  • Garnish with pomegranate seeds and fresh mint leaves and serve hot with some raita of your choice or just like that with any chutney..

Notes

You can add more vegetables like cauliflower and peas or yam. Do not fry peas, just boil for few minutes. Fry the other vegetables that you add. 
For layering many people add sliced tomatoes, add if you want.
Use oil in place of ghee, for the vegan version or if you want to avoid desi ghee.

So do,try this Rajasthani Pulao. that is rich in vegetables, nuts fresh fruits and gets its characteristic taste from the deep fried bread pieces that are added to the pulao.

If you like the recipe or have any queries, pls give your feedback or ask in the comment section.

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This is 16th in my series of A-Z Biryani/Pulao/Khichdi dishes, that I am taking to Mega Blogging Marathon April’19.

Day 18. R.. Rajasthani Kabuli(Jodhpuri Pulao)

This is an event where I along with a group of fellow bloggers are blogging everyday about Biryani/Pulao/Khichdi dishes this whole April, with Sundays off.

My earlier posts for the event..

Day 1. A.. Aloo Matar Ki Tehri

Day 2.  B..Broccoli Mushroom Pulao

Day 3 . C..Chana Dal Khichdi

Day 4. D..Dhaniya Pulao

Day 5. E.. Easy Steamed Rice in Instant Pot with Pot in Pot Method

Day 6. F.. Fresh Mint and Peas Pulao

Day 7. G.. Gatte Ka Pulao

Day 8. H.. Hari Moong Dal Khichdi

Day 9. I.. Iyengar Puliyogare(Instant)

Day 10. J.. Jeera Rice

Day 11. K.. Kashmiri Pulao

Day 12. L.. Lucknowi Veg. Dum Biryani

Day 13. M..Mixed Veg Pulao

Day 14. N.. No-Onion No-Garlic Kadhai Paneer Pulao

Day 15. O.. Oats and Moong Dal Khichdi

Day 16. P.. Pearl Pulao

Day 17. Q..Quinoa Pulao

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

19 thoughts

  1. Pingback: Upma - food-trails
  2. I was introduced to this pulao some 15 years back , since then I make it on regular basis and we all enjoy it .
    Pulao has come out very well and would make a perfect show stopper at a dinner table .

  3. the fried bread is such a unique addition in this pulao – love to learn about this unique recipe1

  4. Oh wow this pulao looks stunning and sinful Swati. I had this planned but later found another interesting one so had to skip it. Will surely want to make it sometime!

  5. Wow Swati, this pulao looks so so tempting. Reading how its made, makes me drool. Every state has a different ingredient that is added to their biryanis or pulaos to make it so aromatic and flavorful.

  6. I must say Swaty, the Pulao does look Royal! With fried nuts, bread pieces (my favourite part) this would make an excellent Lunch Menu for guests. A simple Kadhi would be good during summers or Korma is the best, any season! Beautiful images Swaty, they keep getting better and better with every post. Cheers!

  7. Nice and delicious Pulao. I am fascinated with the fried bread pieces on top of this, something different.

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