Home
/
Recipes
/
जोधपुरी काबुली पुलाव | Jodhpuri Kabuli Pulao Recipe

जोधपुरी काबुली पुलाव | Jodhpuri Kabuli Pulao Recipe

Name: जोधपुरी काबुली पुलाव | Jodhpuri Kabuli Pulao Recipe
Prep time: PT10-15M
Cook time: PT25-30M
Total time: PT35-40M
Yield: 2-4
Cuisine: Indian
Ingredients: cashewnut; purple yam; Rice

Be the first person to review

Enjoy the rich flavours of Jodhpuri Kabuli Pulao, made with fragrant rice, fried vegetables, nuts, creamy gravy and saffron.

Prep Time: 10-15 minutes Cook Time: 25-30 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine: Indian

जोधपुरी काबुली पुलाव | Jodhpuri Kabuli Pulao Recipe Recipe - Ranveer Brar

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.