If you are tired of eating the same daily combination of dal-chawal and roti-sabzi and want to try something unique, Jodhpuri Kabuli Pulao can be a wonderful choice. The specialty of this royal dish is the distinct combination of rice, spicy gravy, fried vegetables, saffron, and cashew nuts that elevate its flavor profile significantly. The rich gravy made with curd and cream adds deep flavor, while fried cashews and bread pieces give it a special texture and crunch.
To prepare Jodhpuri Kabuli Pulao, gathering the right ingredients in correct proportions is essential. The main components include 650 grams of sella basmati rice, soaked for half an hour beforehand. Additionally, you will need 1 tablespoon of ginger-garlic paste, 1 teaspoon of Kashmiri red chili powder, 2 to 3 tablespoons of finely chopped fresh coriander leaves, and saffron-infused milk as required.
Boiling and Preparing the Basmati Rice
Begin by soaking the basmati rice in water for about half an hour so the grains expand properly. Next, take a large cooking pot and boil the rice along with water, a little ghee, and salt. When the rice is half cooked, add green peas to the pot. Continue cooking until the rice is fully done, ensuring the grains do not become overly mushy or sticky. Once ready, spread the cooked rice on a large plate and let it cool down completely.
Preparing the Spiced Curd Base
In a separate bowl, whisk the curd thoroughly until it is smooth and free of lumps. Mix ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and coriander powder into the beaten curd. This special mixture will later impart a spicy and rich flavor to the pulao gravy.
Frying Vegetables, Cashews, and Bread
Chop potatoes, sweet potatoes, and cauliflower into small bite-sized pieces, and keep sliced onions ready as well. Heat oil in a frying pan and fry the vegetables separately until they turn golden brown. Lightly fry the sliced onions until golden. Following this, fry the cashew nuts and bread pieces separately until crisp. Keep all these ingredients in separate bowls to make the layering process smooth and organized.
Cooking the Gravy and Spices
Heat ghee in a heavy-bottomed pot and temper it with cumin seeds and dried Kashmiri red chili. Pour the prepared curd-spice mixture into the pot and cook over low to medium heat. Stir the mixture continuously while adding the curd to prevent it from splitting. Once the masala is cooked well, stir in the fresh cream, fried vegetables, fresh coriander, and salt.
Assembling the Layers of Rice and Gravy
Take a heavy-bottomed handi and spread a base layer of cooked rice at the bottom. Over this rice layer, scatter some of the fried vegetables, cashews, and bread pieces. Add another layer of rice and spread the prepared gravy evenly over it. Continue layering the remaining ingredients in a similar fashion. Finally, drizzle the saffron-infused milk and scatter a handful of chopped coriander on the very top.
Dum Cooking the Jodhpuri Kabuli Pulao
Cover the handi tightly with a lid to trap the steam inside. Place the pot on a preheated flat griddle and cook on high heat for the first 2 to 3 minutes. Then, lower the flame and let the pulao cook on low heat for about 15 to 20 minutes in dum style. Turn off the heat once done and leave the lid sealed for a few additional minutes. Gently scoop out the pulao using a light hand so that the delicate layers of rice do not break.
