ABOUT Jodhpuri kabuli pulao RECIPE

This traditional Mughlai Rajasthani recipe makes for rich feasting with alternating layers of rice, gravy and fried delights. The rice is mixed with various ingredients like fried vegetables, toasted gatta, toasted bread cubes and toasted cashew nuts, raisins and finally with fresh pomegranate seeds.

Ingredients Serving: 4

Basmati rice 1cup
Potato 2
Cauliflower florets 1cup
Bread slices 4
Onion 2
Green chilli 2-3
Saffron few strands (soaked with lukewarm milk)
Cashews 10-15
Raisins 12-15
Pomogranate seeds 1/2cup
Coriander leaves chopped 2tbsp
Garam masala powder 1tsp
Lemon juice 1tsp
Oil as needed
Whole garam masala spices 1
Cinnamon 1
Cardamom 4
Cloves 5
Peppercorn 8
For curd mixture -
Thick Curd 1/2cup
Coriander powder 1tbsp
Red chilli powder 1tsp
Turmeric powder 1 tsp
Salt as per taste
For gatta -
Besan 2cups
Red chilli powder 1tsp
Turmeric powder 1 tsp
Saunf 1tsp
Oil 2tsp
Salt as per taste

Instructions

FOR PREPARING GATTA, TAKE BESAN IN A BOWL.
ADD RED CHILLI POWDER, TURMERIC POWDER, SAUNF AND SALT.
ADD OIL AND MIX.
ADD LITTLE WATER AND KNEAD TO A DOUGH.
MAKE A LONG ROLL OUT OF THE DOUGH.
CUT IN 4EQUAL SIZES.
COOK IN HOT BOILING WATER FOR FEW MINS.
WHEN THEY FLOAT TAKE OUT AND KEEP ASIDE.
COOK RICE TILL 80%.
STRAIN AND KEEP ASIDE.
DEEP FRY THE POTATOES.
DEEP FRY THE CAULIFLOWER FLORETS.
DEEP FRY.
DEEP FRY TILL BROWN FROM ALL SIDES.
FRY ONE ONION TILL IT BECOMES TENDER.
TAKE OUT AND KEEP ASIDE FOR LATER USE.
HEAT OIL IN A PAN AND ADD WHOLE GARAM MASALA SPICES.
CUMIN SEEDS,
SLICED ONION AND CHOPPED GREEN CHILLIES.
MIX WELL.
WHEN ONION BECOMES LIGHT PINK LOWER THE FLAME AND ADD THE CURD MIXTURE.
STIR CONTINUOUSLY.
COOK TILL OIL SEPARATES.
ADD THE FRIED POTATOES, CAULIFLOWER FLORETS AND FRIED ONION.
MIX.
COOK FOR FEW MINS.
FOR LAYERING- TAKE A HEAVY BOTTOMED UTENSIL, FIRST LAYER WITH RICE AND SPRINKLE SAFFRON MILK.
ADD FEW FRIED CASHEWS AND RAISINS.
ADD SOME POMOGRANATE SEEDS.
NOW LAYER WITH THE VEGETABLE MIXTURE.
AGAIN LAYER RICE AND SPRINKLE SAFFRON MILK.
FEW MORE CASHEWS, RAISINS AND POMOGRANATE SEEDS.
ANOTHER LAYER OF VEGETABLE MIXTURE.
FINAL RICE LAYER AND SAFFRON MIXTURE.
ADD FRIED GATTA AND
FRIED BREAD PIECES.
ADD DRYFRUITS, POMOGRANATE SEEDS, CHOPPED CORIANDER LEAVES.
SPRINKLE LITTLE GARAM MASALA ON TOP.
COVER AND COOK FOR 3-4MINS ON LOW FLAME.

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