Jodhpuri Kabuli Pulao || Rajasthani Pulao

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

• Kashmiri Pulao || Vegetarian Kashmiri Pulao
• SWEET RICE ‘ZAFRANI ZERDA PULAV’
• Rajasthani Besan Paratha || Besani Paratha
• Yakhni Pulav Recipe || Vegetarian Yakhani Pulao
• Tahire / vegetable pulav / quick biryani

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