Jodhpuri Kabuli | Kabuli Pulao | Rajasthani kabuli | Vegetable Biryani

Jodhpuri Kabuli

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Prep time: 30 mins
Cook time: 90 mins
Number of servings: 4-5 persons

To fry vegetables

Oil for deep frying
Onion – 3 Nos Thinly sliced
Carrot – 1 No. Sliced
Cauliflower – 1 cup
Potato – 2 Nos Thinly sliced
Bread – 2 Slices
Cashew nuts – 1 cup
Raisins – 1/2 cup

To make vegetable masala

Onion – 2 Nos Chopped
Green chilli – 3 Nos
Ginger – 1 Piece Chopped
Garlic – 4 Cloves Chopped
Oil – 2 Tbsp
Whole Spices
( Cinnamon, Cloves, Cardamom & Bay leaf )
Turmeric powder – 1/2 Tsp
Kashmiri red chilli powder – 2 Tsp
Cumin powder – 1 Tsp
Coriander powder – 1 Tsp
Garam masala powder – 1 Tsp
Cinnamon powder – 1/4 Tsp
Salt – 1 Tsp
Curd – 1cup
Tomato – 1 No Finely Chopped
Capsicum – 1 No Chopped
Peas – 1/2 Cup Cooked
Roasted cashew nuts & raisins
Mint leaves
Coriander leaves Chopped

To Assemble the Biryani

3/4 th cooked Basmati Rice
saffron milk
Ghee
Coriander leaves
Bread pieces
Vegetable Masala

#JodhpuriKabuli #KabuliPulao #RajasthaniKabuli

Method

1. Rinse and soak the rice for 30 mins
2. Boil water with the whole spices
3. Add the soaked rice and cook them till they are 3/4 th cooked
4. Strain the rice and keep it aside
5. Heat some oil for deep frying
6. Deep fry the onions, potatoes, carrots, cauliflowers, bread pieces, cashewnuts, raisins one after the other and keep them aside
7. Grind onions, ginger, garlic, green chilies together and keep it aside
8. Heat some oil and add the whole spices and roast them
9. Add the ground masala paste and saute till the raw smell goes
10. Add salt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, cinnamon powder and mix well
11. Add whisked curd and cook till the oil separates
12. Add the boiled peas, capsicum pieces, tomato, and the fried vegetables and close and cook for 5 mins
13. Finally add the fried cashews and raisins (keep some aside for garnish), coriander leaves, mint leaves and mix well
14. The masala is done, keep this aside
15. To assemble the biryani, take a deep dish pot, add a layer of the masala, top it with the rice, and repeat it with the remaining masala, layer it with rice, add ghee, saffron milk, bread pieces, cashewnuts, raisins and coriander leaves

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