How to make Jodhpuri Vegetable Pulao -
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.
Main Ingredients : Cauliflower (फूलगोभी), Fresh green peas (ताज़े हरे मटर)
Cuisine : Rajasthani
Course : Rice
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For more recipes related to Jodhpuri Vegetable Pulao checkout Simple Vegetable Pulao. You can also find more Rice recipes like Chicken Triple Fried Rice Jain Fried Rice One Pot Chicken and Lemon Rice Tadkewale Chawal - SK Khazana
Jodhpuri Vegetable Pulao Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Jodhpuri Vegetable Pulao Recipe
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.
Nutrition Info
Calories : 1651 Kcal
Carbohydrates : 263.2 gm
Protein : 42.9 gm
Fat : 47.4 gm
Other : Iron- 15.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
