Jodhpuri Kabuli Recipe
A Flavorful Rajasthani One-Pot Dish for Your Sunday Lunch
Jodhpuri Kabuli is a rich and aromatic rice dish from Rajasthan that combines an array of flavors and textures, making it a perfect choice for a fulfilling Sunday lunch. The rice, cooked with whole spices like cloves, cinnamon, and cardamom, is complemented by toasted bread cubes, cashew nuts, sultana raisins, and fresh pomegranate kernels, bringing a delightful sweetness and crunch to the dish. A dash of ghee enhances the richness and aroma of the dish, while the fresh vegetables provide essential nutrients, making it a wholesome, one-dish meal thatโs as comforting as it is flavorful.
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Rice (washed and soaked for 30 minutes) | 2 cups |
| Cloves (Laung) | 2 pieces |
| Lemon juice | 1 teaspoon |
| Ghee | 1 teaspoon (for cooking) |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Black cardamom (Badi Elaichi) | 1 piece |
| Cardamom (Elaichi) Pods/Seeds | 1 piece |
| Whole black peppercorns | 1 teaspoon |
| Onion (chopped) | 1 medium |
| Cauliflower (Gobi, cut into small florets) | 1/2 cup |
| Potato (Aloo, peeled and chopped) | 1 medium |
| Green peas (Matar) | 1/4 cup |
| Whole Wheat Brown Bread (cut into cubes) | 4 slices |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Fresh pomegranate kernels | 1/4 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chili powder | 2 teaspoons |
| Cashew nuts | 2 tablespoons |
| Sultana raisins | 2 tablespoons |
| Ghee | For cooking and toasting (as needed) |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 4-6
Instructions:
-
Prepare the Rice:
Begin by placing the soaked rice in a pressure cooker. Add ghee, cloves, and lemon juice. Pour in 4 cups of water and cook for 2 whistles. Set aside. -
Toast the Bread:
Heat 2 tablespoons of ghee in a kadai (deep pan) and add the bread cubes. Toast them on medium heat until they turn light brown and crispy. Remove them and set aside. -
Toast Cashew Nuts and Raisins:
In the same kadai, add more ghee and toast the cashew nuts and sultana raisins until they turn golden and aromatic. Once done, set them aside. -
Sautรฉ Whole Spices and Vegetables:
Add a little more ghee to the kadai, then toss in the whole spices (fennel seeds, cumin seeds, black cardamom, cardamom pods, and black peppercorns). Let them sizzle for a few seconds to release their fragrance.
Next, add the chopped onions and sautรฉ until they turn translucent.
Add the cauliflower florets and potato cubes. Sprinkle some salt and turmeric powder over the vegetables and cook for about 5-7 minutes. You can sprinkle a little water and cover the pan with a lid to let the vegetables cook through, about 10 minutes. -
Add Spice Powders and Yogurt:
Stir in the red chili powder and turmeric powder. Then, add the curd (yogurt) and stir well until the water from the curd evaporates and the spices blend with the vegetables. -
Combine Rice and Vegetables:
Now, add the cooked rice, green peas, toasted bread cubes, and stir gently to combine everything. Taste and adjust the salt if necessary. -
Final Touches:
Switch off the heat and transfer the dish into a serving bowl. Top it with the toasted cashew nuts, sultana raisins, and fresh pomegranate kernels for an added burst of flavor and color. -
Serve:
Serve the Jodhpuri Kabuli with a side of cooling raita and crispy Dill Poha Cutlets to create a fulfilling and delicious lunch spread.
This Jodhpuri Kabuli recipe brings the nostalgic essence of Rajasthan to your dining table. The aromatic spices and the richness of ghee make each bite a delectable experience. Whether itโs a festive occasion or just a relaxing Sunday, this dish is sure to impress your family and guests with its delightful flavors and textures.
