By Deepali Verma
August 2, 2024
Jodhpuri Kabuli Pulao, a Rajasthani favourite with Mughal roots from Kabul, is a must-have for special occasions.
Oil (for frying) 1 big sliced onion 1 big sliced potato 1/3 cup cubed capsicum 1/4 cup sliced carrot 2 bread slices 2 cloves 1 bay leaf 1-inch cinnamon stick 2 cardamom pods 3 black peppercorns 1 tsp cumin Tomato puree (1 medium tomato, 2 medium onions, 2 green chillies, 1-inch ginger, 4 garlic pods)
1/4 tsp turmeric powder 1.5 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala 1 cup curd Salt to taste 1 cup boiled basmati rice 1 sliced tomato (for assembling) 1/3 cup soaked kesar milk Chopped coriander (for garnishing)
Fry onions, potatoes, capsicum, carrots, and bread slices in oil. In another pan, heat 1.5 tbsp oil, add whole spices, tomato puree, dry masalas, garam masala, curd, and salt, whisk continuously.
Add fried vegetables, cook for 5-10 minutes. Assemble in a pan with layers of boiled rice, prepared vegetables with gravy, raw sliced tomatoes, and fried bread.
Top with kesar milk, cook on dum for 15-20 minutes. Serve and Enjoy!