Jodhpuri Kabuli Pulao is a royal Rajasthani dish presented in alternating layers of rice and vegetabe gravy. Its aroma and flavours will leave you wanting for more.JODHPURI KABULIIngredients:2 medium potatoes, unpeeled and sliced into roundels15-20 medium cauliflower florets1 medium carrot, cut into thin roundels2 medium onions, cut into thin roundels2-3 white bread slices, cut into 1 inch cubes3 cups cooked biryani rice1 tbsp oil + for deep frying2 medium onions, roughly chopped8-10 garlic cloves3-4 green chilliesSalt to taste2 tbsps ghee + for drizzling1½ tsps cumin seeds1½ cups fresh tomato puree½ tsp turmeric powder1 tsp red chilli powder1½ tsps coriander powder½ tsp cumin powder½ tsp garam masala powder + for sprinkling¾ cup yogurt6-8 cashew nuts, halved and deep fried 5-6 fried almonds2 tsps fried raisins1½ tsps sugar2 tbsps chopped fresh coriander leaves + for sprinkling + for garnishA 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. #kabulipulao #jodhpuristyle #VegpulaorecipeFOODFOOD is now in the USA on DISH Network at Channel No 713. Please Upgrade to hindi mega pack to watch FOODFOODClick to Subscribe: http://bit.ly/foodfoodIndia Website: http://www.foodfood.com Wonderchef Kitchenware: https://goo.gl/YCPnTYFacebook: https://www.facebook.com/FoodFood Twitter: https://twitter.com/FoodFood Instagram: http://instagram.com/foodfoodtv