Learn how to make “Jodhpuri Kabuli Pulao” at home with our chef Ruchi!!!!
Beyond Biryani! Discover the exquisite Authentic Rajasthani Jodhpuri Kabuli Pulao. This rich, veggie-loaded dish is a true taste of Rajasthan’s culinary heritage, you won’t want to miss it!
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Ingredients
Ingredients:
👉For Frying & Sautéing:
1 Capsicum (chopped)
8-10 French Beans (chopped)
8-10 Cauliflower Florets
1 Carrot (peeled & chopped)
1 Potato (peeled & diced)
2 Bread Slices (cut into cubes)
1 Onion (sliced)
Oil (for frying)
👉For the Pulao Masala Base:
4 Green Cardamoms
½ inch Cinnamon Stick
7-8 Peppercorns
1 tsp Cumin Seeds
4-5 Cloves
1 Bay Leaf
1½ tbsp Ginger-Garlic Paste
1 Tomato (chopped)
2-3 Green Chillies (chopped)
3 tbsp Curd
1 tsp Raw Mango Powder (Amchur)
1 tsp Coriander-Cumin Seeds Powder
1 tsp Garam Masala Powder
1 tsp Red Chilli Powder
1 tbsp Dried Fenugreek Leaves (Kasuri Methi)1½ tbsp Oil
¼ cup Water
½ tsp Sugar
Salt (as per taste)
👉For Layering & Garnishing:
3-4 cups Cooked Rice
Coriander Leaves (chopped, for layering and garnishing)
2 tbsp Fresh Malai (Cream)
Edible Liquid Yellow Colour (as required)
Tomato Slices (as required, for garnishing)
Fried Onions (for garnishing)
Fried Bread Croutons (for garnishing)
Pomegranate Seeds (for garnishing)
Salt (as per taste, for rice)
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