Rajasthani Pulao/ Jodhpuri Biryani / Kabuli pulao

Name: Rajasthani Pulao/ Jodhpuri Biryani / Kabuli pulao
Total time: 2100 s
Yield: 4 serve
Cuisine: Indian
Ingredients: 1/2 Cup Carrots slices; 2 Cups Basamati Rice; 1 Potato(Big) cubed; 1/2 tsp Turmeric Powder; 1-2 tsp Garam Masala; 2-3 Bread Slices; 1/2 tsp Red Chilli Powder; 1 Cup Finely Sliced Onions; 1.5 Cup Yogurt/Dahi/Curd; 7-8 Cashew Nuts; 7-8 Raisins; 1/2 Cup Ghee; Leaves Fresh Mint; 8-10 Saffron Strands; 1/4 Cup Milk; to taste Salt to taste

Sarita Srivastava @cook_26934677

Ranchi

Rajasthani Kabuli Pulao.. A Rajasthani Royal rice preparation, made with deep-fried mixed vegetables, fried bread pieces and topped with fried nuts, raisins and fresh fruits like pomegranate. Learn how to make Rajasthani Kabuli Pulao. #pulao #rajsthanistyle #kabulipulao #cookpad #cookpadindia

Sarita Srivastava @cook_26934677

Saved

Ingredients

35 minutes

4 serve

1/2 CupCarrots slices
2 CupsBasamati Rice
1Potato(Big) cubed
1/2 tspTurmeric Powder
1-2 tspGaram Masala
2-3Bread Slices
1/2 tspRed Chilli Powder
1 CupFinely Sliced Onions
1.5 CupYogurt/Dahi/Curd
7-8Cashew Nuts
7-8Raisins
1/2 CupGhee
LeavesFresh Mint
8-10Saffron Strands
1/4 CupMilk
to taste Salt to taste

Saved

Steps

35 minutes

1

Wash rice 2-3 times and soak in enough water for at least 30 mins. Cook Rice in 7-8 cups of water, till 80% done. Rice grains should be grainy not very soft. Spread rice on a plate so that the grains the not stick together.
In a pan heat ghee, and fry cubed potatoes, till soft and tender. Take out the potatoes and fry carrots for 2-3 minutes.
2

I same ghee, add onions and fry till dark brown and crispy.
Cut bread in small pieces, fry till brown and crisp. Also fry cashew nuts and almonds.
Take curd/yogurt in a bowl, add all the dry masala powder and mix well.
Transfer curd to the pan with ghee, and cook till yogurt leaves oil. Add the vegetables, dry fruits, raisins and salt and mix well.
3

In a big heavy-bottomed vessel spread 1-2 tbsp of curd mixed with ghee. This way the bottomed rice layer will not burn or stick to the pan.
Layer, 1/3 rice to the bottom and then spread half of the vegetable curry to the rice layer. Again, from the remaining rice, layer half of the rice above the vegetable layer and then layer the remaining rice on top.
4

Layer the fried bread pieces on the rice layer and then add the nuts, fried onions and some mint leaves. Also add the saffron infused milk in the middle of the layered pulao. Cover with the aluminium foil, put the pan on tawa or griddle and then cook on low flame for 30 mins. Garnish with pomegranate seeds and fresh mint leaves and serve hot with some raita of your choice or just like that with any chutney..