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Jodhpuri kabuli pulao

Jul-13-2018
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

  • Main Dish

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. FOR PREPARING GATTA, TAKE BESAN IN A BOWL.
  2. ADD RED CHILLI POWDER, TURMERIC POWDER, SAUNF AND SALT.
  3. ADD OIL AND MIX.
  4. ADD LITTLE WATER AND KNEAD TO A DOUGH.
  5. MAKE A LONG ROLL OUT OF THE DOUGH.
  6. CUT IN 4EQUAL SIZES.
  7. COOK IN HOT BOILING WATER FOR FEW MINS.
  8. WHEN THEY FLOAT TAKE OUT AND KEEP ASIDE.
  9. COOK RICE TILL 80%.
  10. STRAIN AND KEEP ASIDE.
  11. DEEP FRY THE POTATOES.
  12. DEEP FRY THE CAULIFLOWER FLORETS.
  13. DEEP FRY.
  14. DEEP FRY TILL BROWN FROM ALL SIDES.
  15. FRY ONE ONION TILL IT BECOMES TENDER.
  16. TAKE OUT AND KEEP ASIDE FOR LATER USE.
  17. HEAT OIL IN A PAN AND ADD WHOLE GARAM MASALA SPICES.
  18. CUMIN SEEDS,
  19. SLICED ONION AND CHOPPED GREEN CHILLIES.
  20. MIX WELL.
  21. WHEN ONION BECOMES LIGHT PINK LOWER THE FLAME AND ADD THE CURD MIXTURE.
  22. STIR CONTINUOUSLY.
  23. COOK TILL OIL SEPARATES.
  24. ADD THE FRIED POTATOES, CAULIFLOWER FLORETS AND FRIED ONION.
  25. MIX.
  26. COOK FOR FEW MINS.
  27. FOR LAYERING- TAKE A HEAVY BOTTOMED UTENSIL, FIRST LAYER WITH RICE AND SPRINKLE SAFFRON MILK.
  28. ADD FEW FRIED CASHEWS AND RAISINS.
  29. ADD SOME POMOGRANATE SEEDS.
  30. NOW LAYER WITH THE VEGETABLE MIXTURE.
  31. AGAIN LAYER RICE AND SPRINKLE SAFFRON MILK.
  32. FEW MORE CASHEWS, RAISINS AND POMOGRANATE SEEDS.
  33. ANOTHER LAYER OF VEGETABLE MIXTURE.
  34. FINAL RICE LAYER AND SAFFRON MIXTURE.
  35. ADD FRIED GATTA AND
  36. FRIED BREAD PIECES.
  37. ADD DRYFRUITS, POMOGRANATE SEEDS, CHOPPED CORIANDER LEAVES.
  38. SPRINKLE LITTLE GARAM MASALA ON TOP.
  39. COVER AND COOK FOR 3-4MINS ON LOW FLAME.

Reviews (1)  

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Maithili Iyer
Jul-15-2018
Maithili Iyer   Jul-15-2018

I will surely try this.

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