INGREDIENTS :

Vegetables:

(Fried) – 2 Potato, 1 carrot, ½ cup cauliflower florets, ½ cup green peas

(Uncooked) – 1 onion, 1 tomato, 2-3 green chilies, 1 tsp ginger garlic paste, chopped coriander

Dried Spices (crushed):

5-6 black peppercorns, 2-3 green and 1 black cardamom, 2-3 cloves, ½ inch cinnamon stick, 1-2 bay leaves

Spices (in teaspoon):

1 cumin seeds, 1 black cumin seeds, ½ turmeric powder, 1 red chilli powder, 1 coriander powder, 1 salt (or as per taste)

Others:

1.5 cups rice, ¾ cup yogurt, 8-10 saffron strands socked in  2tbsp milk, 2 bread slices cube cut (fried), 15-20 cashew nuts (fried), 2 tbsp ghee 

COOKING PROCEDURE :

  • Boil rice 70%.
  • In a pan, marinate vegetables with spices and whisked curd and cook for 5 minutes.
  • Layer the dish as ½ of the cooked rice, ½ of the gravy, bread pieces, cashews, and chopped coriander leaves.
  • Repeat the same with remaining materials for the second layer.
  • Pour saffron milk, making a small hole in the middle.
  • Cover the pan with an aluminum foil and lid, and leave for 15 minutes on low flame.

Your Jodhpuri Kabuli Rice is ready to eat!

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