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जोधपुरी काबुली पुलाव | Jodhpuri Kabuli Pulao Recipe
Enjoy the rich flavours of Jodhpuri Kabuli Pulao, made with fragrant rice, fried vegetables, nuts, creamy gravy and saffron.
35-40 minutes
2-4
Ingredients
For Cooking Rice
- 650 gms Sella basmati rice (soaked for ½ hr), भीगे हुए सेला बासमती चावल
- Salt to taste, नमक स्वादअनुसार
- 2 tbsp Ghee, घी
- 2-3 cups Water, पानी
- ¾ cup fresh Green peas, ताज़ी हरी मटर
For Curd Mixture
- 1 ½ cups Curd (beaten), दही
- 1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
- ½ tsp Turmeric powder, हल्दी पाउडर
- 1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
- 1 tsp Coriander powder, धनिया पाउडर
For Gravy
- 2 tbsp Ghee, घी
- 1 tsp Cumin seeds, जीरा
- 2 no. dry Kashmiri red chillies, सूखी कश्मीरी लाल मिर्च
- Prepared curd mixture, तैयार किया हुआ दही का मिश्रण
- 1 tbsp Coriander powder, धनिया पाउडर
- ½ cup Fresh cream, ताज़ा मलाई
- Fried vegetables, तली हुई सब्जियां
- 2-3 tbsp fresh Coriander leaves (finely chopped), धनिया पत्ता
- Salt to taste, नमक स्वादअनुसार
For Frying Vegetables & Nuts
- Oil for frying, तलने के लिए तेल
- ½ medium Purple yam (washed, peeled & cut into thick slices) कंद
- 2-3 medium Potatoes (peeled & cut into thick slices), आलू
- ½ cup Cashew nuts, काजू
- 2-3 large Onions (cut into thick roundels), प्याज
- 5-6 no. Bread slices (trimmed edges & diced), ब्रेड के टुकड़े
- ½ medium Cauliflower (cut into florets), फूलगोभी
For Assembling Pulao
- Cooked rice, पके हुए चावल
- Fried cashew nuts, तले हुए काजू
- Fried bread, तली हुई ब्रेड
- Cooked rice, पके हुए चावल
- Prepared gravy, तैयार की हुई ग्रेवी
- Fried cashew nuts, तले हुए काजू
- Fried bread, तली हुई ब्रेड
- Cooked rice, पके हुए चावल
- Saffron milk, केसर का दूध
- fresh Coriander leaves (finely chopped), धनिया पत्ता
For Garnish
- Coriander sprig, धनिया पत्ता
Process
For Cooking Rice
- In a handi, add soaked sella basmati rice, salt to taste, ghee, water and give it a good mix.
- Cover it with the lid and cook for 4-5 minutes until it’s half cooked.
- Open the lid and add fresh green peas, give it a good mix and let it cook for another 5-6 minutes or until it’s cooked.
- Transfer the rice into the parat or tray and keep it aside for further use.
For Curd Mixture
- In a bowl, add curd, ginger garlic paste, turmeric powder, degi red chilli powder, coriander powder and give it a good mix.
- Keep it aside for further use.
For Gravy
- In a handi, add ghee, once it’s hot, add cumin seeds, dry kashmiri red chillies and cook for a minute.
- Add prepared curd mixture, coriander powder and let it cook for 7-8 minutes or until oil separates from the gravy.
- Add fresh cream, fried vegetables, fresh coriander leaves, salt to taste and give it a good mix.
- Keep it aside for further use.
For Frying Vegetables
- In a kadai, heat oil for frying, add one by one batches of vegetables, nuts, bread slices and fry them until crisp in texture and light golden in colour.
- Remove onto an absorbent sheet and keep it aside for further use.
For Assembling Pulao
- In a handi, add a layer of cooked rice, add fried cashewnuts, fried bread and layer evenly.
- Repeat the layers with cooked rice, prepared gravy, fried cashew nuts, fried bread, cooked rice and layer it nicely.
- Add saffron milk, fresh coriander leaves and spread it evenly on top.
- Heat the tawa and place the handi on the tawa, cover it with the lid and allow to cook for 2-3 minutes on high flame.
- Reduce the flame and cook it for 15-20 minutes.
- Once pulao gets cooked well, turn off the flame and keep it aside for resting for 10-12 minutes.
- Serve it on a serving plate and garnish it with coriander sprig.
- Serve hot.
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