Jodhpuri Kabuli

Got this from Piyush. He had no hesitation telling me this was his favorite dish. After trying it out, I can tell why.

  • 4
  • 20 min
  • 60 min

Ingredients

  • 2 Potatoes medium, peeled and cut in thin slice
  • 3 White bread slices (cut into small cubes)
  • 20 Raisins
  • 10 Cashew nuts
  • 2 cups Long grain basmati rice
  • 3 Cloves
  • Salt to taste
  • 2 tablespoons Ghee
  • 1/2 teaspoon Zeera (Cumin)
  • 1/2 teaspoon Shahi zeera (Caraway)
  • 10 Black peppercorns
  • 2 Black cardamom
  • 1/2 cup Onion, Chopped
  • 1 teaspoon Green chili chopped
  • 1 cup Yogurt
  • 4 tablespoons Fresh cream
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon White pepper powder
  • 1/2 cup Peas
  • 1/4 cup Pomegranate arils
  • lemon wedges

Directions

  1. Deep (or pan) fry potatoes, bread, raisins, and cashews till golden brown. Drain and keep aside.
  2. Boil rice, salt, and cloves until the rice is about 75% cooked (~10 minutes).
  3. Heat ghee. Fry cloves, cardamom, peppercorn, shahi zeera and zeera for about a minute
  4. Add and fry onions and green chili till soft.
  5. Add yogurt and cream. Saute for 2-3 minutes.
  6. Add coriander powder, red chilli powder, white pepper powder and salt.
  7. Add peas, pomegranate arils and the fried vegetables, bread and dry fruits and mix well.
  8. In a pan. Layer rice and vegetable masala ending with masala.
  9. Cover with lid. Cook on low flame for 15 minutes till rice is done.
  10. Garnish with fresh coriander, pomegranate seeds and fried onions.
  11. Serve Jodhpuri Kabuli hot with raita and lemon wedges.

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