Jodhpuri Kabuli Pulao
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!
Ingredients
Rice:
- 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
Vegetable Filling:
- 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
Bread:
- 4 slices bread , cubed and baked or fried
Saffron Milk:
- 1/4 cup milk , warm
- 1 1/2 tsp ghee
- 10 strands saffron
Layering:
- 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
Garnish:
- mixed nuts , finely chopped
- edible gold foil
- ghee
Instructions
Prepare Rice:
-
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.
Vegetable Layer:
-
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.
-
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.
-
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.
-
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.
Saffron Milk:
-
Mix saffron in warm milk and ghee. Set it aside.
Assemble:
-
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.
-
I used a glass bowl for my kabuli but you can use any serving dish of your choice.
-
1st layer: Add a layer of white rice, pressing gently. Sprinkle 2-3 tsp of saffron milk on it.
-
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.
-
3rd layer: Add pink beetroot rice on top. Press gently from all sides so that it lays flat.
-
4th layer: Repeat the second layer but without the saffron milk.
-
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.
-
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.
-
Garnish with some mixed nuts, gold foil, and ghee. Your Jodhpuri Kabuli is ready!