Jodhpuri Kabuli is a royal and exotic dish presented in alternate layers of rice and vegetables gravy cooked in yoghurt with toppings of fried bread crumbs, crunchy cashews, raisins and mild spices.
Flavorful and colorful, this rice dish resembles a Indian vegetarian pulao but tastes slightly different from other varieties and is more on lines of Biryani.
A royal feast for the senses!
The recipe takes its name from Jodhpur, a city in the royal state Rajasthan state of India and famous for many traditional snacks and dishes. Jodhpuri Kabuli is a vegetarian adaptation of a similar non vegetarian dish owing its origin to Kabul in Afghanistan which uses considerable nuts and dry fruits.
This vegetable layered rice delicacy is colorful, majestic and utterly delicious. The preparation involves many steps, making the dish suitable for special occasions only but the final outcome is worth the time and effort spent in making it.
This Mughlai Rajasthani recipe makes for rich feasting with its alternate layers of rice, gravy along with fried vegetables and dry fruits. Jodhpuri Kabuli is considered as a delicacy and since it uses an assortment of vegetables, it is usually made in winter time when all these vegetables are available.
In Jodhpur, the place where this dish is quite popular, the dish is enjoyed on its own topped with a fresh salad and is many times accompanied by a sweet Fruit Malai Cream.
To make Jodhpuri Kabuli at home follow the detailed step by step recipe with photos posted below.
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Jodhpuri Kabuli Recipe | Rajasthani Veg Biryani
Ingredients For Jodhpuri Kabuli Recipe | Rajasthani Veg Biryani
- 1.5 Cups Long Grain White Basmati Rice
- 3/4 Cup Yoghurt
- 2 Medium Sized Potatoes
- 1 Large Carrot (Gajar)
- 1/2 Cup Cauliflower Florets
- 1/2 Cup Green Peas (Matar)
- 1 Small Onion
- 1 Large Tomato
- 2-3 Green Chillies (Hari Mirch)
- 1 Inch Piece of Ginger
- 2-3 Cloves Garlic
- 3-4 Coriander Leaves (Cilantro or Dhaniya)
- 2 Slices Bread
- 15-20 Cashew Nuts (Kaju)
- 5-6 Black Peppercorn (Sabut Kali Mirch)
- 2-3 Green Cardamom (Hari Elaichi)
- 2-3 Laung (Cloves)
- 1/2 Inch Dalchini (Cinnamon Stick)
- 1-2 Bay Leaves (Tej Patta)
- 1 Black Cardamom (Badi Elaichi)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chilli Powder
- 1 Teaspoon Coriander Powder (Dhaniya Powder)
- 1 Teaspoon Salt or as per taste
- 1/4 Cup Milk
- 8-10 Saffron Strands (Kesar)
- 1/2 Cup Ghee
Step By Step Instructions for Jodhpuri Kabuli Recipe | Rajasthani Veg Biryani
Preparing the rice
- Thoroughly wash the rice and sock them in about 3 cups of water for 10 mins.1.5 Cups Long Grain White Basmati Rice
- Transfer the rice and water to a pan or vessel and add 1/2 Teaspoon Salt. Cook till the rice is around 70% done.
Prepping the ingredients for the gravy
- Gather sabut kali mirch (black peppercorns), hari elaichi (green cardamom), laung (cloves) and dalchini (cinnamon) for making fresh spice powder.5-6 Black Peppercorn (Sabut Kali Mirch), 2-3 Green Cardamom (Hari Elaichi), 2-3 Laung (Cloves), 1/2 Inch Dalchini (Cinnamon Stick)
- Crush them using a mortar & pestle to make a coarsely ground powder.
- Take some warm milk in a bowl and add few strands of saffron to it. Set this aside.1/4 Cup Milk, 8-10 Saffron Strands (Kesar)
- Peel the potatoes and carrots and cut them into thin round slices. Cut the cauliflower into small florets and keep aside.2 Medium Sized Potatoes, 1 Large Carrot (Gajar), 1/2 Cup Cauliflower Florets
- 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.15-20 Cashew Nuts (Kaju)
- Now add some more ghee or oil in the pan and proceed to fry each vegetable separately. First put in the potato slices for frying.
- Fry the potato slices till they become crispy and golden brown in color. Take them out and set them aside.
- Next fry the carrot pieces. Add more oil if needed. Set the fried carrots aside as well.
- Follow this by separately frying the cauliflower florets. Set all the fried vegetables aside.
- Make some fresh bread croutons by frying them in the remaining oil on high heat and keep them aside.2 Slices Bread
Preparing the gravy
- 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). Wait till the cumin seeds start to crackle.2-3 Green Cardamom (Hari Elaichi), 1-2 Bay Leaves (Tej Patta), 1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera), 1 Black Cardamom (Badi Elaichi)
- 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.1 Small Onion, 2-3 Green Chillies (Hari Mirch), 1 Inch Piece of Ginger, 2-3 Cloves Garlic
- Next add salt, turmeric powder, red chili powder and coriander powder and stir well.1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1 Teaspoon Salt or as per taste, 1 Teaspoon Coriander Powder (Dhaniya Powder)
- Beat some curd and add it into the pan.3/4 Cup Yoghurt
- Keep stirring on a medium flame till the curd comes to a boil.
- Add fried potato, fired carrot, fried cauliflower florets and fresh peas to the mixture.1/2 Cup Green Peas (Matar)
- Sprinkle the freshly ground garam masala in the gravy and let the vegetables simmer in the gravy for about 5 minutes.
Layering the dish
- Now to begin layering, first make a layer of half of the cooked rice in a deep heavy bottomed pan or wok.
- Make a layer of half the vegetable gravy on top of the rice layer.
- On top of that, add a layer of fried bread pieces, cashews and fresh chopped coriander leaves.
- Add a layer of the remaining cooked rice.
- Add 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.
- Thinly slice the onions and tomatoes and add the salad on the top.
- Finish with a final layer of freshly chopped coriander leaves.
- Now make a small hole in the middle and pour the saffron milk in the hole.
- Cover the pan with an aluminum foil and cover it with a lid. Cook for 15 minutes on low heat then turn off the heat.
- Let it rest for another 15 minutes, then remove the lid of the pan.
- The delicious Jodhpuri Kabuli is ready to eat. Jodhpuri Kabuli is enjoyable on its own or can be accompanied by a raita.
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