Jodhpuri Kabuli
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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.