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Jodhpuri Vegetable Pulao

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Packed with dried fruits and nuts. This pulao comes from the royal kitchens of Rajasthan.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Jodhpuri Vegetable Pulao

Main Ingredients

Cauliflower, Fresh green peas

Cuisine

Rajasthani

Course

Main Course-Veg

Level Of Cooking

Ingredients

  • Cauliflower
    12 small florets
  • Fresh green peas
    1/4 cup
  • Basmati rice soaked
    1 1/2 cup
  • Ghee
    1 1/2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Fennel seeds (saunf)
    1/2 teaspoon
  • Raisins
    6-8
  • Cashewnuts halved
    15
  • Almonds halved
    10
  • Dried dates (chuhare) chopped
    2-4
  • Ginger paste
    1 tablespoon
  • Yogurt
    3/4 cup
  • Salt
    to taste
  • Garam masala powder
    1/2 teaspoon
  • Black peppercorns crushed
    10-12

Method

Step 1


Heat one tablespoon ghee in a deep non-stick pan. Add the cumin seeds and fennel seeds and sauté till fragrant.

Step 2


Add the raisins, cashewnuts, almonds and a little water and cook for a minute. Add dried dates and cook for a minute.

Step 3


Add the ginger paste and rice and sauté for a minute. Add the cauliflower and yogurt and mix well.

Step 4


Add salt, garam masala powder and freshly crushed peppercorns and mix. Add two cups of water and green peas and stir.

Step 5


Once the mixture comes to a boil, reduce heat, cover and cook on medium heat till done. Serve hot.

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