Jodhpuri Kabuli Recipe: A Traditional Rajasthani Delight
Introduction
Jodhpuri Kabuli is a traditional Rajasthani rice dish that blends rich flavors, vibrant spices, and hearty ingredients. This delightful dish, often served as a lunch main course, brings together a medley of vegetables, bread cubes, and a variety of aromatic spices. It is a perfect example of Rajasthani cuisine, known for its use of whole spices, ghee, and yogurt. The dish combines the goodness of rice, the crunch of toasted bread, and the sweetness of raisins and pomegranates, creating an unforgettable culinary experience.
Total Time: 65 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice (washed and soaked for 30 minutes) | 2 cups |
| Cloves (Laung) | 2 |
| Lemon juice | 1 tablespoon |
| Ghee | 1 teaspoon + extra for cooking |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Black cardamom (Badi Elaichi) | 1 whole |
| Cardamom (Elaichi) Pods/Seeds | 1 whole |
| Whole Black Peppercorns | 1 teaspoon |
| Onion (chopped) | 1 medium |
| Cauliflower (gobi) – cut into small florets | ½ cup |
| Potato (Aloo) – peeled and chopped small | 1 medium |
| Green peas (Matar) | ¼ cup |
| Whole Wheat Brown Bread – cut into cubes | 4 slices |
| Curd (Dahi/Yogurt) | ½ cup |
| Fresh Pomegranate Fruit Kernels | ¼ cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 2 teaspoons |
| Cashew nuts | 2 tablespoons |
| Raisins | 2 tablespoons |
Instructions:
-
Cook the Rice:
In a pressure cooker, add the soaked rice, ghee, cloves, and lemon juice. Pour in about 4 cups of water and pressure cook for two whistles. Once done, set it aside to cool slightly. -
Prepare the Toasted Bread Cubes:
While the rice is cooking, heat a kadai (pan) over medium heat. Add 2 tablespoons of ghee and toss in the bread cubes. Toast them until they turn light brown and crispy, then set them aside for later. -
Toast the Cashew Nuts and Raisins:
In the same kadai, add a little more ghee, and then toast the cashew nuts and raisins until they turn golden brown. Once done, set them aside with the bread cubes. -
Sauté the Whole Spices:
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. Allow them to sizzle and release their aroma for a few seconds. -
Cook the Vegetables:
Add the chopped onion and sauté until it turns translucent. Then add the cauliflower florets and chopped potato. Sprinkle with a pinch of salt and turmeric powder, allowing the vegetables to cook for a few minutes. You can cover the pan with a lid and add a small splash of water to help them cook faster. Let them simmer for about 10 minutes until tender. -
Add Spice Powders and Yogurt:
Once the vegetables are cooked, sprinkle in the red chili powder, turmeric powder, and salt as needed. Add the curd (yogurt) and stir it in until the yogurt’s water evaporates and the mixture thickens. -
Combine the Rice and Toasted Bread:
Add the cooked rice to the vegetable mixture, followed by the toasted bread cubes and green peas. Stir gently to combine all the ingredients well. Taste and adjust the salt, if necessary. -
Finish and Serve:
Once everything is well mixed, turn off the heat. Transfer the Jodhpuri Kabuli to a serving bowl, then sprinkle the toasted cashew nuts, raisins, and fresh pomegranate kernels on top for added crunch and sweetness.
Serving Suggestion:
Serve the Jodhpuri Kabuli with a side of raita (yogurt dip) and some Dill Poha Cutlets for a well-rounded and satisfying meal. This dish makes for an ideal Sunday lunch or a special occasion meal, sure to impress your guests with its richness and vibrant flavors.
Enjoy the flavors of Rajasthan with this delightful Jodhpuri Kabuli recipe that is a perfect combination of savory, sweet, and tangy elements!
