Jodhpuri Kabuli Pulao with Roasted Papad

Instructions

1. 1

   Preparation

   • Wash the basmati rice thoroughly in cold water until the water runs clear, then soak it for 30 minutes. Drain completely before cooking.
   • While the rice soaks, prepare the other ingredients: cube the paneer, potato, and bread; chop the vegetables.
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk and set aside.
2. 2

   Fry the Key Components

   • Heat oil in a kadai or deep pan over medium heat.
   • Fry the bread cubes for 2-3 minutes until they are golden brown and crisp. Remove with a slotted spoon and set aside on a paper towel.
   • In the same oil, fry the potato cubes for 5-6 minutes until golden and cooked through. Set aside.
   • Next, fry the paneer cubes for 2-3 minutes until they turn light golden. Set aside.
   • Finally, fry the cashews for about 1 minute until golden. Watch them closely as they can burn quickly. Set aside.
3. 3

   Parboil the Rice

   • In a large pot, bring 6 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon stick, green cardamom, cloves) and 1 tsp of salt.
   • Add the drained rice and cook for 6-8 minutes until it's 80% cooked. The grains should still have a firm bite.
   • Immediately drain the rice in a colander to stop the cooking process. You can spread it on a large plate to cool slightly.
4. 4

   Prepare the Vegetable Base

   • In a heavy-bottomed pot or handi, heat the ghee over medium heat.
   • Add the sliced onions and sauté for 7-8 minutes until they are well-browned and caramelized.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Stir in the spice powders: turmeric, red chili, and coriander powder. Sauté for 30 seconds.
   • Lower the heat, add the whisked yogurt, and stir continuously for 2-3 minutes to prevent curdling, cooking until oil begins to separate from the masala.
   • Add the cauliflower, carrots, green peas, and the remaining 1 tsp of salt. Mix well, add 1/4 cup of water, cover, and cook for 5-7 minutes until the vegetables are partially tender.
5. 5

   Layer and 'Dum' Cook the Pulao

   • Over the vegetable base in the pot, spread half of the parboiled rice in an even layer.
   • Top this with the fried potatoes and half of the fried paneer cubes.
   • Spread the remaining rice evenly on top.
   • Drizzle the saffron-infused milk over the rice. Sprinkle the garam masala and half of the chopped coriander leaves.
   • Garnish the top with the remaining fried paneer, all the fried bread cubes, and the fried cashews.
   • Cover the pot with a tight-fitting lid. For a perfect 'dum' seal, you can line the rim with wheat flour dough or place a clean kitchen towel under the lid.
   • Cook on the lowest possible heat for 15-20 minutes.
6. 6

   Rest and Serve

   • Turn off the heat and let the pulao rest, still sealed, for at least 10 minutes. This allows the flavors to meld together beautifully.
   • Open the lid and gently fluff the rice from the sides with a fork, mixing the layers slightly as you serve.
   • Serve the Jodhpuri Kabuli Pulao hot, garnished with the remaining coriander leaves, alongside a cooling raita or papad.