Login

Home / Videos / Jodhpuri Kabuli Pulao

1051
1
0.0(0)
0

Jodhpuri Kabuli Pulao

Jul-17-2018
Shashwatee Swagatica
20 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Easy
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Basmati rice 1cup
  2. Potato 2
  3. Cauliflower florets 1cup
  4. Bread slices 4
  5. Onion 2
  6. Green chilli 2-3
  7. Saffron few strands (soaked with lukewarm milk)
  8. Cashews 10-15
  9. Raisins 12-15
  10. Pomogranate seeds 1/2cup
  11. Coriander leaves chopped 2tbsp
  12. Garam masala powder 1tsp
  13. Lemon juice 1tsp
  14. Oil as needed
  15. Whole garam masala spices 1
  16. Cinnamon 1
  17. Cardamom 4
  18. Cloves 5
  19. Peppercorn 8
  20. For curd mixture -
  21. Thick Curd 1/2cup
  22. Coriander powder 1tbsp
  23. Red chilli powder 1tsp
  24. Turmeric powder 1 tsp
  25. Salt as per taste
  26. For gatta -
  27. Besan 2cups
  28. Red chilli powder 1tsp
  29. Turmeric powder 1 tsp
  30. Saunf 1tsp
  31. Oil 2tsp
  32. Salt as per taste

Instructions

  1. TAKE 2 CUPS GRAM FLOUR - ADD 1 TSP EACH OF RED CHILLI POWDER, TURMERIC & FENNEL SEEDS, SALT
  2. ADD 1 TSP OIL, MIX
  3. ADD SUFFICIENT WATER, KNEAD INTO A DOUGH
  4. SHAPE THE DOUGH INTO A SMOOTH, LONG ROLL
  5. DIVIDE INTO EQUAL PARTS LIKE THIS
  6. COOK IN BOILING HOT WATER FOR A FEW MINS
  7. TAKE OFF HEAT WHEN THEY FLOAT ON TOP LIKE THIS, COOL A LITTLE, CUT INTO SMALL ROUNDS
  8. DEEP FRY THE READY GATTE TILL GOLDEN BROWN & CRISP
  9. HEAT 1 TSP OIL, SAUTE 1 SLICED ONION UNTIL TRANSLUCENT, SET ASIDE
  10. COOK 1 CUP RICE TILL IT'S ALMOST DONE
  11. STRAIN & SET ASIDE
  12. HEAT 1 TBSP OIL, ADD 1 CINNAMON STICK, 4 GREEN CARDAMOMS, 5 CLOVES, 8 PEPPERCORNS
  13. ADD 1 TSP CUMIN SEEDS
  14. ADD 1 SLICED ONION, 2-3 CHOPPED GREEN CHILLIES
  15. TAKE 1/2 CUP CURD, ADD 1 TBSP CORIANDER, 1 TSP EACH OF RED CHILLI & TURMERIC POWDERS, MIX
  16. WHEN THE ONIONS TURN PINK, ADD THE CURD MIXTURE ON LOW HEAT, SAUTE UNTIL THE OIL SEPERATES
  17. ADD THE FRIED POTATOES, CAULIFLOWER & THE ONION, SAUTE FOR 2 MINS, SET ASIDE
  18. FOR LAYERING- TAKE A HEAVY BOTTOMED PAN, ADD A LAYER OF THE RICE, SPRINKLE SOME SAFFRON MILK
  19. ADD A HANDFUL OF FRIED CASHEWS & RAISINS
  20. ADD 1 TSP POMEGRANATE SEEDS
  21. NOW LAYER WITH 2-3 TBSP READY VEGETABLE MIXTURE
  22. AGAIN REPEAT THE LAYERS ADDING THE RICE, SAFFRON MILK, CASHEWS, RAISINS & POMEGRANATE SEEDS
  23. ADD ANOTHER LAYER OF THE VEGETABLE MIXTURE
  24. FINALLY, TOP WITH THE RICE & SAFFRON MILK LAYERS
  25. SPRINKLE 1 TSP EACH OF DRYFRUITS & POMEGRANATE SEEDS, 1 TBSP CHOPPED CORIANDER LEAVES
  26. SPRINKLE LITTLE GARAM MASALA ON TOP
  27. COVER & COOK FOR 3-4 MINS ON LOW HEAT, SERVE HOT

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

Jodhpuri kabuli
Shashwatee Swagatica
  • 969
  • 2

Kabuli Chana Pulao
Zeenath Fathima
  • 1361
  • 144

Kabuli pulao
Papiya Nandi
  • 1521
  • 2

Dabeli Pulao
Shakuntla Parmar
  • 1355
  • 12

Moti pulao
Sreemoyee Bhattacharjee
  • 1636
  • 17

Kabuli chana namkeen
Tanvi Sharma
  • 1689
  • 5
A password link has been sent to your mail. Please check your mail.
Close
SHARE