Thanks to 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 and I am sure, I will got 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 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, butter milk and butter in larger quantities to minimize the amount of water while cooking food.
The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. 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. All vegetarian dishes of Rajasthan are equally tasty but Kabuli pulao is one of my favorite it took almost 45 min. to make this pulav and sufficient for 10 – 12 persons easily, best accomplished with Rajasthani kadhi or raita .
JODHPURI KABULI PULAV
KABULI (JODHPURI) pulav
3 cups long grain rice
2 cups mixed boiled vegetables
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 in to 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 chilies
2 pepper corns
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
For the gatta :
1. Mix besan and other ingredients together. Make a smooth dough by using warm water.
2. 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.
3. Remove from water, cut it and deep fry in oil till golden color
For the bread
4. Cut square pieces from the bread slices and deep fry in ghee. Drain and keep aside
For Kabuli (Rice)
5. 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 color. Heat ghee in a frying pan, put cashew nuts and raisins in it, and fry for a minute.
6.Now add boiled vegetables, boiled kabuli chana, fried gattas, bread pieces and salt. Mix well and Keep aside
7.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
8. Put all the ingredients of paste in blender and make a paste out of it.
9. 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.
10.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 hot oven at 400 degree F for 25 minutes. Turn upside down on a big serving plate just before serving.
Serve hot.with onion tomato raita.