Jodhpuri Kabuli

Close to a vegetarian version of the biryani, the Jodhpuri Kabuli is layered pulao, and has rice topped with a vegetable gravy cooked in yoghurt, which is then garnished with fried bread crumbs, cashews, raisins, and spices. A complex dish to make, it requires a long list of ingredients, including rice, yoghurt, potatoes, carrots, cauliflower, peas, onion, tomato, green chillies, ginger, garlic, coriander leaves, bread, cashew nuts, black peppercorns, green cardamom, cloves, cinnamon stick, bay leaves, black cardamom, cumin seeds, turmeric powder, red chilli powder, coriander powder, salt, milk, saffron, and ghee.

One source states that the kabuli is a vegetarian adaptation of a dish from Afghanistan called Qabeli palaw or Uzbek palaw, and reached Rajasthan because of the relationship between Marwar and the Mughals. The story goes that this was Aurangzeb’s favourite rich dish. A letter from Shah Jahan to Aurangzeb allegedly states that the kabuli he had had at Aurangzeb’s palace, cooked by Suleiman, was the best he had ever tasted. The letter goes on to request Aurangzeb to let Suleiman come and work for him instead, which Aurangzeb promptly refuses.

This rice based dish comes with the several health benefits that rice boasts of. While diabetics are encouraged to stay away from white rice, brown rice helps control blood sugar. Packed with fibre, rice may lower cholesterol levels and promote healthy heart health. People often prefer white rice after workouts since it's a quick source of carbs that restores glycogen levels. Rice is also an easily digestible grain, and being gluten free, an important option for those with coeliac disease.