Jodhpuri Kabuli — a royal layered rice dish from Rajasthan, this Kabuli which is like a biryani features layers of basmati rice, vegetables in a tangy yogurt gravy, fried bread, sliced tomatoes, and saffron milk!
A table adorned with colorful rangoli, flickering diyas, and a big bowl of this Jodhpuri Kabuli are my fondest memories of Diwali as a kid. We’d always have a big Diwali feast with a new menu every year but this Kabuli pulao was always a constant!
WATCH HOW TO MAKE JODHPURI KABULI PULAO – RAJASTHANI BIRYANI:
After cooking the rice with whole spices, we’ll fry some bread and vegetables to use for layering. For the vegetable layer, we’ll make a tangy yogurt-based gravy that starts with a simple base of onions, tomato paste, and almond paste. The tomatoes are optional but that’s how my family always made it. Once you add in the yogurt and spices, this becomes a super velvety and slightly spicy gravy to bind together all of our veggies.
Now we’re ready to layer! Start with a layer of your rice followed by some saffron milk and ghee that helps keep the Kabuli super moist. Follow this up with your vegetables, fried bread which is super important, sliced tomatoes, nuts and raisins, fresh herbs, more saffron milk, and pomegranate.
Then I added a layer of beautiful pink beetroot rice, followed by the rest of the veggies and all the same toppings. Seal this with some rice and look at just how beautiful all the colors and layers turn out!
Bake this just to heat everything before serving and truly there is no dish that captures the magic and vibrancy of Diwali like this Jodhpuri Kabuli!
This is a dish that will always feel like home to me and I’m sure this is going to be a new Diwali tradition at your home too!
If you like this, please try my other recipes:
- Lasagna Roll-Ups With Truffle Cream
- Veggie Makhani Shepherd’s Pie
- Strawberry Tiramisu
- Smoked Kwati Daal
Jodhpuri Kabuli — a royal layered rice dish from Rajasthan, this Kabuli which is like a biryani, features layers of basmati rice, vegetables in a tangy yogurt gravy, fried bread, sliced tomatoes, and saffron milk!
- 2 cups rice , soaked for 20 mins
- 2 bay leaves
- 1 inch cinnamon sticks
- 2 green cardamoms
- 1 black cardamom
- 3 cloves
- 1 inch mace (javitri)
- 1 star anise
- 1 tsp salt
- 6 cups water
- 2 tsp ginger garlic green chili paste , grind 1 1/2 inch ginger, 6 cloves garlic, 2 green chilies with water
- 2 tbsp almond paste , grind 8 pcs soaked almonds with water
- 2 medium tomatoes , pureed
- 2 tbsp ghee
- 1 tbsp oil
- 1 bay leaves
- 1 tsp shah jeera (cumin seeds)
- 1 cup onions , finely chopped
- 2 tsp red chili powder
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1 1/2 tsp kasoori methi
- 1 1/2 cup yogurt , beaten
- 1 1/2 tsp sugar
- 1 1/2 tsp garam masala
- 1 1/2 tsp salt
- 1/2 cup paneer , cubed
- 1 cup mixed vegetables (carrots & green beans) chopped and boiled al dente
- 1/2 cup cauliflower boiled and air-fried or fried
- 8 small potatoes parboiled, cut in circles and air-fried or fried
- 1/4 cup milk , add more if needed
- 4 slices bread , cubed and baked or fried
- 1/4 cup milk , warm
- 1 1/2 tsp ghee
- 10 strands saffron
- 3 tbsp beetroot , boiled and grated
- 10 mint leaves , torn
- 2 tbsp cilantro , finely chopped
- 1/4 cup cherry tomatoes , halved
- 1 1/2 cup pomegranate seeds
- mixed nuts , finely chopped
- edible gold foil
- ghee
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Prepare rice by adding soaked rice (soak it for 20 mins) to boiling water with all the whole spices (in a spice bag), and salt. Let it cook. When rice is done, drain the water, discard all the whole spice and keep it aside. Make sure that the rice is just done and not too mushy.
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In a pan on medium heat, add in your ghee, oil, bay leaves, and shah jeera. Once the cumin starts crackling, add in your onions and saute until they turn translucent.
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Then, lower the flame and add in the ginger, green chili and garlic paste. After 1 minute, add in your almond paste, tomato pureé, red chili powder, turmeric powder, coriander powder, kasoori methi and saute for 5-7 minutes until the oil separates. If your spices are too dry, add 2 tbsp of water.
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Add in your beaten yogurt and cook it for 5-7 minutes while stirring continuously (this is important otherwise the yogurt will curdle) until it comes to a boil. Now, cover and cook on medium flame for 7-8 minute until the oil separates.
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Add in your paneer, mixed vegetables, fried potatoes, fried cauliflower, salt, garam masala, sugar and milk. Mix well and cook for 4-5 minutes until it all comes together, and switch off the gas. Don't overcook otherwise your vegetables will become mushy.
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Mix saffron in warm milk and ghee. Set it aside.
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Divide the rice in 4 parts. We will keep 3 parts plain. To the other part, mix in the boiled and grated beetroot very gently to get a pink colored rice.
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I used a glass bowl for my kabuli but you can use any serving dish of your choice.
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1st layer: Add a layer of white rice, pressing gently. Sprinkle 2-3 tsp of saffron milk on it.
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2nd layer: Now spread half of the vegetables on top, pressing gently so that it settles down nicely. Place a layer of fried bread and then sprinkle mint, cilantro, pomegranate and tomatoes on top. Then, sprinkle 2-3 tsp saffron milk on it.
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3rd layer: Add pink beetroot rice on top. Press gently from all sides so that it lays flat.
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4th layer: Repeat the second layer but without the saffron milk.
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5th layer: Top with the remaining plain rice and beetroot rice. Sprinkle the remaining saffron milk and garnish with mint, cilantro, tomatoes, and pomegranate seeds on top.
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Now, apply dum to the Jodhpuri Kabuli (use whichever method you prefer):
Stovetop: Cover your serving dish with aluminum foil and press it tightly from all sides. Keep it on a heavy bottomed pan or tawa and cook at least 15-20 minutes on low to medium flame.
Microwave: Microwave high for 3 minutes depending on the quantity of kabuli.
Oven: Cover your serving dish with aluminum foil and press it tightly from all sides. Bake it for around 15 minutes in an oven at 350℉/175℃. Make sure that you don't over bake otherwise the kabuli will turn dry.
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Garnish with some mixed nuts, gold foil, and ghee. Your Jodhpuri Kabuli is ready!
Recipe Video
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Hi link of glass pot