Jodhpuri Kabuli

Jodhpuri Kabuli

Rice cooked with spices and vegetables in Jodhpuri way

Ingredients

  • 2 cups Long grain basmati rice
  • 2 Potato, medium, peeled and cut in thin slice
  • 1 cup Cauliflower (cut into florets)
  • 1/2 cup Peas
  • 1/2 cup Onion , Chopped
  • 1 teaspoon Green chilly chopped
  • 1/2 teaspoon Zeera
  • 1/2 teaspoon Shahi zeera
  • 10 Black peppercorns
  • 2 Black cardamom
  • 3 Cloves
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon White pepper powder
  • 2 tablespoons Ghee
  • 1/2 cup Yogurt
  • 2 tablespoons Fresh cream
  • 2 teaspoons Lemon juice
  • Salt to taste
  • 3 White bread slices (cut into small cubes)
  • 10 Cashew nuts
  • 20 Raisins
  • 1/4 cup Pomegranate arils
  • 1/2 cup Black grapes

Instructions

  1. Ghee roast vegetables, bread, dry fruits till golden brown. Drain and keep aside.
  2. Boil rice along with lemon juice, salt and cloves till they are 75% cooked.
  3. Heat ghee. Fry cloves, cardamom, peppercorn, shahi zeera and zeera. Add and fry onions and green chillies till soft.
  4. Add yogurt and cream. Saute for 2-3 minutes. Add coriander powder, red chilli powder, white pepper powder and salt.
  5. Add peas, pomegranate arils and the fried vegetables, bread and dry fruits and mix well.
  6. In a pan. Layer rice and vegetable masala. Cover with lid. Cook on low flame for 15 minutes till rice is done.
  7. Garnish with fresh coriander, pomegranate seeds and fried onions. Serve Jodhpuri Kabuli hot with raita.

Share your thoughts on the recipe