Jodhpuri Kabuli

Ingredients

• 2 medium potatoes, unpeeled and sliced into roundels
• 15-20 medium cauliflower florets
• 1 medium carrot, cut into thin roundels
• 2 medium onions, cut into thin roundels
• 2-3 white bread slices, cut into 1 inch cubes
• 3 cups cooked biryani rice
• 1 tablespoon oil + for deep frying
• 2 medium onions, roughly chopped
• 8-10 garlic cloves
• 3-4 green chillies
• Salt to taste
• 2 tablespoons ghee + for drizzling
• 1½ teaspoons cumin seeds
• 1½ cups fresh tomato puree
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1½ teaspoons coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder + for sprinkling
• ¾ cup yogurt
• 6-8 cashewnuts, halved and deep-fried 
• 5-6 fried almonds
• 2 teaspoons fried raisins
• 1½ teaspoons sugar
• 2 tablespoons chopped fresh coriander leaves + for sprinkling + for garnish
• A large pinch of saffron, soaked in 1 tablespoon warm milk

  
Method

1. Heat sufficient oil in a kadai, add potato roundels and deep-fry till golden brown and crisp. Drain on absorbent paper. Similarly, deep-fry cauliflower florets, carrot roundels, onion roundels and bread slices individually till golden brown and crisp. Drain on same absorbent paper.
2. To make masala paste, put chopped onion, ginger, garlic, green chillies, ¼ cup water and salt in a grinder jar and grind to a fine paste. 
3. Heat ghee and 1 tablespoon oil in a deep pan, add cumin seeds and let them change colour. Add ground paste, mix and sauté on medium heat for 4-5 minutes or till golden  brown.
4. Add tomato puree and some salt and mix well. Cover and cook till the fat separates. 
5. Add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder, mix well and sauté for 1-2 minutes.  
6. Reduce heat to low, add whisked yogurt, mix and cook till fat separates.
7. Add ¾ of the fried cashewnuts, ¾ of the fried almonds, ¾ of the fried raisins and sugar and mix.
8. Reserve some of the fried bread slices and add the rest to the pan along with fried vegetables. Mix and sauté for 1-2 minutes.
9. Add ¾ cup water and mix well. Add coriander leaves and mix till well combined. Reserve half of this mixture in a bowl.
10. Spread 1½ cups cooked biryani rice evenly over the masala in the deep pan. Sprinkle garam masala powder and coriander leaves. Over this spread the reserved vegetable mixture evenly. And then spread the remaining biryani rice evenly. 
11. Drizzle the soaked saffron milk, sprinkle salt and garam masala powder and sprinkle some coriander leaves.
12. Arrange remaining fried almonds, fried raisins, fried cashewnuts and place the reserved fried bread slices on top. Drizzle some ghee and cover the pan with an aluminum foil. Place the lid on and cook on low-medium heat for 6-8 minutes. Switch the heat off and allow the mixture to rest for 5-10 minutes.
13. Transfer on to a serving plate, garnish with coriander leaves and serve hot.