Jodhpuri Kabuli Pulao

 
 
Jodhpuri Kabuli Pulao – Rajasthani Biryani
 Jodhpuri Kabuli — a royal layered rice dish from Rajasthan, this Kabuli which is like a biryani features layers of basmati rice, vegetables in a tangy yogurt gravy, fried bread, sliced tomatoes, and saffron and nuts enhance the taste and flavour. A royal treat, indeed!

 Kabuli Pulao is famous in the Jodhpur region, and not many people know about it. It is made in Dum (Vegetable) Biryani style, where rice and vegetables are cooked separately and then layered in a heavy bottomed vessel or handi and cooked in dum style for 20-30 minutes. The taste of Kabuli is very different from vegetable biryani as the vegetables and nuts are deep fried. Also, many people add fresh fruits like pomegranate or grapes. This pulao also has deep fried bread pieces layered on the top which impart a distinct taste to the whole pulao. Flavorful and colorful, this rice dish the exquisite Kabuli Pulao, a regal dish reminiscent of Biryani. I came across this Pulao few days back and tried it! This Royal Rice dish was such a hit at home. Easy to make , the Kabuli has become a favourite. I am confident that if you try this recipe, you will love it too.
 Recipe Source-GitaKitchen ( Facebook)
Ingredients:

White Basmati Rice-1 cup

Yogurt-3/4 cup

Medium Sized Potato-2

Carrot (Gajar)-1

Cauliflower Florets ½ cup

Green Peas (Matar)1/2 cup

Small Onion-1

Large Tomato-1

Green Chillies (Hari Mirch)-2

Piece of Ginger-1 inch

Cloves Garlic-3

Coriander Leaves (Cilantro or Dhaniya) few

Bread slices-2

Cashew Nuts (Kaju) 10 to 15

Black Peppercorn (Sabut Kali Mirch)- 4 to5

Cardamom (Hari Elaichi)2

Laung (Cloves)-2

Dalchini (Cinnamon Stick)1/2 inch

Bay Leaf (Tej Patta)-1

Black Cardamom (Badi Elaichi)-1

Cumin Seeds (Jeera)-1 tsp

Shah Jeera (Kala Jeera)-1 tsp

Turmeric Powder (Haldi)1/2 tsp

Chilli Powder- 1 tsp

Coriander Powder (Dhaniya Powder)-1 tsp

Salt- asper taste

Milk- ¼ cup

Saffron Strands (Kesar) 8

Ghee- ¼ cup

Method:

The ingredients for the gravy: - Fresh spice powder.
 Black Peppercorn  4to5( Kali Mirch),
 Green Cardamom -2
 Laung (Cloves)-2
 Dalchini (Cinnamon Stick)1/2 Inch
Coriander seeds- 1tsp
 
Crush them using a mortar & pestle to make a coarsely ground powder.
Saffron Milk-1/4 Cup Milk, 8-10 Saffron Strands (Kesar)
Take some warm milk in a bowl and add few strands of saffron to it. Set this aside.
Method:
1.Wash rice 2-3 times and soak in enough water for at least 30 mins.
2. Cook Rice in 7-8 cups of water, till 80% done. Rice grains should be grainy not very soft.
3.Spread rice on a plate so that the grains d not stick together.
4.Peel the potatoes and carrots and cut them into thin round slices. Cut the cauliflower into small florets and keep aside.
5.Heat one tablespoon ghee or oil in a pan on medium heat. Add cashew nuts and saute them for 2-3 minutes till they are slightly golden brown. Remove them from the oil and set aside on a paper towel.
 
  6.In a pan heat ghee/oil, fry  potatoes, till soft and tender. Take out the potatoes and fry carrots for 2-3 minutes.
 7.  I same ghee, add onions and fry till dark brown and crispy.Follow this by separately frying the cauliflower florets. Set all the fried vegetables aside.
 
8.Cut bread in small pieces, fry till brown and crisp.
Preparing the gravy
 1. Heat oil in a pan and add jeera (cumin seeds) and shah jeera (black cumin seeds) followed by tej patta (bay leaf) and black cardamom (badi elaichi) ,Green Cardamom Wait till the cumin seeds start to crackle.
  2.  Add onion and sauté for few minutes till the onion pieces starts changing color, then add fine cut pieces of green chilli, and ginger-garlic paste.
3.  Next add salt, turmeric powder, red chili powder and coriander powder and stir w
4.  Beat some curd and add it into the pan
 5.   Keep stirring on a medium flame till the curd comes to a boil.
6.Add fried potato, fired carrot, fried cauliflower florets and fresh peas and salt to the mixture.
7. Sprinkle the freshly ground masala in the gravy and let the vegetables simmer in the gravy for about 5 minutes.
  Layering the dish
1. In a big heavy bottomed vessel spread 1-2 tbsp of curd mixed with ghee. This way the bottomed rice layer will not burn or stick to the pan. Now to begin layering, first make a layer of half of the cooked rice in a deep heavy bottomed pan.
 
2. Make a layer of half the vegetable gravy on top of the rice layer.
3. Layer  the fried bread pieces on the rice layer and then add the nuts, fried onions and some mint leaves. Also add the saffron infused milk in the middle of the layered  pulao.
4. the rest of the gravy on top of the rice and then the rest of the bread croutons and cashews. You can also add roasted cashews and raisins.
5.Thinly slice the onions and tomatoes and add the salad on the top.Finish with a final layer of freshly chopped coriander leaves.
6.  Cover with the aluminium foil, put the pan on tawa or griddle and then cook on low flame for 30 mins. 
 
7.Garnish with pomegranate seeds and fresh mint leaves and serve hot with some raita of your choice or just like that with any chutney..