Jodhpuri kabuli

Name: Jodhpuri kabuli
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 2 Potato - (Medium size, peeled and cut into thin slices); 1 cup Cauliflower - (Cut into florets); 3-4 White bread slices - (cut into small cubes); 10-12 Cashew nuts -; 15-20 Raisins -; Ghee for frying vegetables; For the rice; 2 cups Long grain basmati rice -; 2 tsp Lemon juice -; 2 tsp Salt -; 2-3 Cloves -; 1 pinch yellow colour For the masala; 2-3 Cloves -; 2 Black cardamom -; 2 tbsp Ghee -; ½ tsp jeera -; ½ cup Onion - (Chopped); 10-12 Black peppercorns -; 2 tbsp Fresh cream -; 1 tsp Coriander powder -; ½ tsp White pepper powder -; ½ tsp Shahi jeera -; ½ cup Peas -; ½ cup Black grapes -; 1 tsp Green chilli - (Chopped); ½ cup Yogurt -; ½ tsp Red chilli powder -; Salt to taste; ¼ cup Pomegranate seeds -

mridula1975 @cook_11852191

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Jodhpuri kabuli

mridula1975 @cook_11852191

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Ingredients

5-6 servings

2Potato - (Medium size, peeled and cut into thin slices)
1 cupCauliflower - (Cut into florets)
3-4White bread slices - (cut into small cubes)
10-12Cashew nuts -
15-20Raisins -
Ghee for frying vegetables
For the rice
2 cupsLong grain basmati rice -
2 tsp Lemon juice -
2 tsp Salt -
2-3Cloves -
1 pinchyellow colour For the masala
2-3 Cloves -
2Black cardamom -
2 tbsp Ghee -
½ tsp jeera -
½ cupOnion - (Chopped)
10-12Black peppercorns -
2 tbspFresh cream -
1 tspCoriander powder -
½ tspWhite pepper powder -
½ tspShahi jeera -
½ cupPeas -
½ cupBlack grapes -
1 tspGreen chilli - (Chopped)
½ cupYogurt -
½ tsp Red chilli powder -
Salt to taste
¼ cupPomegranate seeds -

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Steps

1

Deep fry the vegetables, bread and dry fruits in ghee separately until they are golden brown.
2

Drain on a plate and keep aside.
3

Wash the rice and soak in enough water for 30 minutes.
4

Drain the water and add the rice in a heavy bottom pan along with lemon juice, salt and cloves.
5

Cover and cook till 80% done.
6

Meanwhile, heat ghee for the masala in a pan.
7

Once the ghee is hot, add cloves, cardamom, peppercorn, shahi zeera and zeera and fry for a few seconds.
8

Add onion and green chilies and fry till onion turns slightly translucent.
9

Add yogurt and cream and fry for 2-3 minutes.
10

Add coriander powder red chilli powder, white pepper powder and salt and cook for a minute.
11

Add peas, pomegranate seeds and the fried vegetables, bread and dry fruits and mix well.
12

For layering
13

Transfer half of the rice in a heavy bottom pan.
Top with the masala and vegetable mixture.
Cover with the remaining rice.
Sprinkle the yellow food colour on top.
14

Keep a tawa on low flame and keep the pan with rice on this tawa.
Cook for 10-15 minutes till rice is completely done.
Remove from heat and let it rest for 3-4 minutes.
15

Fluff with a fork.
Garnish with fresh coriander, pomegranate seeds and fried onions.
Serve hot with raita on the side.