Name: Jodhpuri Kabuli Pulao
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 3 cups long-grain rice; 2 cups mixed boiled vegetables; 3 onions; 1 cup thick curd; A few leaves of saffron (soaked in milk); 1 tsp. sugar; 5 tbsp. ghee; Salt to taste; 1/2 cup gattas / steamed gram-flour dumpling; 1/2 cup fried paneer; 1/2 cup boiled chana /chickpea; 1/2 cup fried bread pieces; 2 tbsp. cashew nuts and raisins; A few curry leaves; 4 nos. cloves; 2 sticks cinnamon; 2 large onions; 4 cloves garlic; 2 tsp. poppy seeds (khus khus); 1 ½ tsp. aniseeds; 1 small piece of ginger; 2 nos. green chillies; 2 peppercorns; 1 ½ tbsp. grated fresh coconut; 2 tbsp. coriander seeds; 1 tbsp. cumin seeds; 1/2 cup gram flour; 1/2 tsp. coriander seeds; Salt to taste; 1/2 tsp. garam masala

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Jodhpuri Kabuli Pulao- Jodhpuri Kabuli is a royal and exotic dish presented in alternate layers of rice and vegetable gravy cooked in yoghurt with toppings of fried bread crumbs, crunchy cashews, raisins and mild spices. However, I twisted this traditional recipe by adding Rajasthani famous gatta and Kabuli chana in it.

Moreover, This vegetable layered rice delicacy is colourful, majestic and utterly delicious. The preparation involves many steps. Making the dish suitable for special occasions only but the outcome is worth the time and effort spent in making it.

My Army Diary:

Thanks to the Indian army to gave us this opportunity to explore so many new places while posted there. You know in 25 years of my married life, I explored almost 9-10 states of India and eagerly waiting to visit rest. I am sure, I will get this opportunity too.

During one of our posting to Rajasthan, I explored Rajasthani cuisine …The cooking style followed in Rajasthan is based on the natural climatic conditions of this desert land. There is a scarcity of water and fresh green veggies in the state of Rajasthan, which has an adverse impact on its cooking.

In the desert belts of Rajasthan, it is preferred to use milk, buttermilk and butter in larger quantities. It helps to minimize the amount of water while cooking food. The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. In fact, the spice content is quite high in comparison to other Indian cuisines, but the food is absolutely scrumptious. Rajasthanis use ghee for cooking most of the dishes. Rajasthani food is well known for its spicy curries and delicious sweets.

How Kabuli Pulao Is Different From Biryani:

Haha.. you can say Kabuli pulao a Rajasthani vegetable biryani too. The recipe takes its name from Jodhpur, a city in the royal state of Rajasthan state of India and famous for many traditional snacks and dishes. Jodhpuri Kabuli is a vegetarian adaptation of a similar non-vegetarian dish owing its origin to Kabul in Afghanistan which uses considerable nuts and dry fruits. Both biryani and Kabuli pulao have lots of dry fruits and have a Mughlai taste.

All vegetarian dishes of Rajasthan are equally tasty but Kabuli pulao is one of my favourites it took almost 45 min. to make this pulao and sufficient for 10 – 12 persons easily, best accomplished with Rajasthani kadhi or raita.

Finally, I would like to suggest few more recipes from my blog

Jodhpuri Kabuli Pulao

Recipe by MINAL SHARMACourse: rajasthani cuisine, rice delicacyCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

310

kcal

Ingredients

3 cups long-grain rice
2 cups mixed boiled vegetables
3 onions
1 cup thick curd
A few leaves of saffron (soaked in milk)
1 tsp. sugar
5 tbsp. ghee
Salt to taste
1/2 cup gattas / steamed gram-flour dumpling
1/2 cup fried paneer
1/2 cup boiled chana /chickpea
1/2 cup fried bread pieces
2 tbsp. cashew nuts and raisins
A few curry leaves
4 nos. cloves
2 sticks cinnamon
To be grounded into a paste :
2 large onions
4 cloves garlic
2 tsp. poppy seeds (khus khus)
1 ½ tsp. aniseeds
1 small piece of ginger
2 nos. green chillies
2 peppercorns
1 ½ tbsp. grated fresh coconut
2 tbsp. coriander seeds
1 tbsp. cumin seeds
For Gattas :
1/2 cup gram flour
1/2 tsp. coriander seeds
Salt to taste
1/2 tsp. garam masala
1/2 tbsp. oil
A pinch baking soda

Directions

For the gatta :
Mix besan and other ingredients together. Make a smooth dough by using warm water.
Divide the dough into two portions. Take one portion of the dough, make a ball and roll out by palms like long rollers. Boil these rollers in water till soft and cooked.
Remove from water, cut it and deep fry in oil till golden colour
For the bread
Cut square pieces from the bread slices and deep fry in ghee. Drain and keep aside
For Kabuli (Rice)
Boil the rice each grain of cooked rice should be separate. Add salt to it. Slice the onions thinly and deep fry in ghee to a golden brown colour. Heat ghee in a frying pan put cashew nuts and raisins in it, and fry for a minute.
Now add boiled vegetables, boiled Kabuli chana, fried gattas, bread pieces and salt. Mix well and keep aside
Warm the saffron in a small vessel, add 2 tsp. of milk and stir until the saffron dissolves, add this to the cooked rice and mix well
Put all the ingredients of paste in a blender and make a paste out of it.
Heat 1 tbsp. of ghee in a vessel, and put cloves cinnamon and curry leaves and stir-fry it. Then add the paste and fry for at least 3 or 4 minutes. Cool, and add curd, sugar and salt.
Put 4 tablespoons of ghee in a vessel and sprinkle a few fried onions at the bottom. Spread half the rice over the onions Spread the paste over the rice. Sprinkle the vegetables over the paste. Cover the
vegetables with the remaining fried onions, fried paneer and rice.
Put a lid on the top. Bake in a hot oven at 400 degrees F for 25 minutes. Turn upside down on a big serving plate just before serving.

Notes

Serving Tips:
Serve hot. with onion tomato raita.

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