Jodhpuri Kabuli
Rice cooked with spices and vegetables in Jodhpuri way
- Category: Dinner Recipes, Lunch Recipes, Rajasthani Recipes, Rice Recipes
Ingredients
- 2 cups Long grain basmati rice
- 2 Potato, medium, peeled and cut in thin slice
- 1 cup Cauliflower (cut into florets)
- 1/2 cup Peas
- 1/2 cup Onion , Chopped
- 1 teaspoon Green chilly chopped
- 1/2 teaspoon Zeera
- 1/2 teaspoon Shahi zeera
- 10 Black peppercorns
- 2 Black cardamom
- 3 Cloves
- 1 teaspoon Coriander powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon White pepper powder
- 2 tablespoons Ghee
- 1/2 cup Yogurt
- 2 tablespoons Fresh cream
- 2 teaspoons Lemon juice
- Salt to taste
- 3 White bread slices (cut into small cubes)
- 10 Cashew nuts
- 20 Raisins
- 1/4 cup Pomegranate arils
- 1/2 cup Black grapes
Instructions
- Ghee roast vegetables, bread, dry fruits till golden brown. Drain and keep aside.
- Boil rice along with lemon juice, salt and cloves till they are 75% cooked.
- Heat ghee. Fry cloves, cardamom, peppercorn, shahi zeera and zeera. Add and fry onions and green chillies till soft.
- Add yogurt and cream. Saute for 2-3 minutes. Add coriander powder, red chilli powder, white pepper powder and salt.
- Add peas, pomegranate arils and the fried vegetables, bread and dry fruits and mix well.
- In a pan. Layer rice and vegetable masala. Cover with lid. Cook on low flame for 15 minutes till rice is done.
- Garnish with fresh coriander, pomegranate seeds and fried onions. Serve Jodhpuri Kabuli hot with raita.