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
- Deep (or pan) fry potatoes, bread, raisins, and cashews till golden brown. Drain and keep aside.
- Boil rice, salt, and cloves until the rice is about 75% cooked (~10 minutes).
- Heat ghee. Fry cloves, cardamom, peppercorn, shahi zeera and zeera for about a minute
- Add and fry onions and green chili 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 ending with 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 and lemon wedges.
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