जोधपुरी काबुली पुलाव | Jodhpuri Kabuli Pulao | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A pulao so good and tempting loaded with deliciousness, aromatic rice, crispy veggies and a lot more cooked under dum to perfection.

JODHPURI KABULI

Ingredients

2 medium potatoes, unpeeled and sliced into roundels
15-20 medium cauliflower florets
1 medium carrot, cut into thin roundels
2 medium onions, cut into thin roundels
2-3 white bread slices, cut into 1 inch cubes
3 cups cooked biryani rice
1 tbsp oil + for deep frying
2 medium onions, roughly chopped
8-10 garlic cloves
3-4 green chillies
Salt to taste
2 tbsps ghee + for drizzling
1½ tsps cumin seeds
1½ cups fresh tomato puree
½ tsp turmeric powder
1 tsp red chilli powder
1½ tsps coriander powder
½ tsp cumin powder
½ tsp garam masala powder + for sprinkling
¾ cup yogurt
6-8 cashew nuts, halved and deep fried
5-6 fried almonds
2 tsps fried raisins
1½ tsps sugar
2 tbsps chopped fresh coriander leaves + for sprinkling + for garnish
A large pinch of saffron, soaked in 1 tbsp warm milk

Method

1. Heat sufficient oil in a kadai, add potato and deep-fry till golden brown and crisp. Drain and transfer on an absorbent paper. Similarly, deep fry the cauliflower florets, carrots, onion roundels and bread slices individually till golden brown and crisp. Drain on the same absorbent paper.
2. To make the masala paste, put the chopped onion, ginger, garlic cloves, green chillies, ¼ water and salt in a grinder jar. And grind to a fine paste.
3. Heat ghee and 1 tbsp oil in a deep pan. Add cumin seeds and let them change colour. Add the ground paste and sauté for 4-5 minutes on medium heat or till golden brown.
4. Add the tomato puree along with some salt and mix well. Cover and cook till the fat separates.
5. Add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder and mix well. Sauté for 1-2 minutes.
6. Reduce the heat to low, add whisked yogurt, mix and cook till the fat separates.
7. Add ¾ of the fried cashew nuts, ¾ of the fried almonds, ¾ of the fried raisins and sugar and mix.
8. Reserve some of the fried bread slices and add the rest into the pan along with the fried vegetables. Mix and sauté for 1-2 minutes.
9. Add ¾ cup water and mix well. Add coriander leaves and mix till well combined. Reserve half of this mixture into a bowl.
10. Add 1½ cups cooked biryani rice and spread it evenly. Sprinkle garam masala powder and coriander leaves. Add the reserved vegetable mixture and spread it evenly.
11. Sprinkle the remaining biryani rice and spread it evenly. Drizzle the soaked saffron milk, sprinkle salt and garam masala powder and sprinkle some coriander leaves.
12. Arrange remaining fried almonds, fried raisins, fried cashew nuts and place the reserved fried bread slices. Drizzle some ghee and cover the pan with an aluminum foil. Place the lid on and cook on low-medium heat for 6-8 minutes. Switch the heat off and allow the mixture to rest for 5-10 minutes.
13. Transfer on to a serving plate, garnish with coriander leaves and serve hot.


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