Jodhpuri Kabuli This elaborate Rajasthani recipe takes some effort to make but the end result is well worth it. A type of biryani or rice preparation where in deep-fried vegetables, bread cubes and nuts enhance the taste and flavour. A royal treat, indeed! By Sanjeev Kapoor 04 Jun 2024 | Updated On 05 Jun 2024 09:59 IST in Recipes Rice New Update Jodhpuri Kabuli Main ingredients Potatoes, Cauliflower, Carrot, Onions, While bread slices, Cooked biryani rice, Garlic, Green chillies, Ghee, Cumin seeds, Tomato puree, Red chilli powder, Coriander powder, Cumin powder, Garam masala powder, Yogurt, Cashewnuts, Almonds, Raisins, Fresh coriander leaves, Saffron strands Cuisine Rajasthani Course Rice Prep time 25-30 minutes Cook time 35-40 minutes Serve 4 Taste Savoury Level of cooking Moderate Others Vegetarian 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 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. 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. 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. Add tomato puree and some salt and mix well. Cover and cook till the fat separates. Add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder, mix well and sauté for 1-2 minutes. Reduce heat to low, add whisked yogurt, mix and cook till fat separates. Add ¾ of the fried cashewnuts, ¾ of the fried almonds, ¾ of the fried raisins and sugar and mix. 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. Add ¾ cup water and mix well. Add coriander leaves and mix till well combined. Reserve half of this mixture in a bowl. 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. Drizzle the soaked saffron milk, sprinkle salt and garam masala powder and sprinkle some coriander leaves. 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. Transfer on to a serving plate, garnish with coriander leaves and serve hot. #Potato #Coriander powder #White bread slices #Green chillies #Red chilli powder #Saffon strands #Cooked biryani rice #Onions #Garllic #Fresh coriander leaves #Cauliflower #Cashewnuts #Cumin seeds #Cumin powder #Raisins #Carrot #Yogurt #Ghee #Almonds #Garam masala powder #Tomato puree Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article