A royal Rajasthani rice delicacy from Jodhpur. Fragrant basmati rice is layered with a medley of vegetables, fried paneer, and crispy bread cubes, all slow-cooked to perfection. A festive one-pot meal.
Prep30 min
Cook55 min
Soak30 min
Servings4
Serving size: 1.5 cups
826cal
23gprotein
97gcarbs
Ingredients
1.5 cup Basmati Rice (long-grain recommended)
200 g Paneer (cut into 1-inch cubes)
1 medium Potato (peeled and cut into 1-inch cubes)
1 cup Cauliflower Florets (cut into small pieces)
0.5 cup Carrots (diced)
0.5 cup Green Peas (fresh or frozen)
4 slices White Bread (crusts removed, cut into small cubes)
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
Aromatic Jodhpuri Kabuli Pulao, a soul-satisfying meal, made even better with crispy papad!
This marwari dish is perfect for lunch. With 923.92 calories and 29.52g of protein per serving, it's a nutritious choice for your meal plan.
38gfat
2 medium Onion (thinly sliced)
1 tbsp Ginger Garlic Paste
0.5 cup Curd (whisked until smooth)
1 leaf Bay Leaf
1 inch stick Cinnamon Stick
3 pods Green Cardamom
4 whole Cloves
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Salt (for boiling rice)
1 pinch Saffron Strands
2 tbsp Warm Milk (for soaking saffron)
12 whole Cashews
2 tbsp Coriander Leaves (chopped, for garnish)
6 cups Water (for boiling rice)
0.25 cup Wheat Flour Dough (for sealing the pot (optional))
Instructions
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
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
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
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
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
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.
98cal
6gprotein
17gcarbs
0gfat
Ingredients
8 pieces Urad Dal Papad (Also known as papadam. Use plain, pepper, or cumin flavored as desired.)
Instructions
1
Prepare for Roasting
Ensure your gas stovetop is clean.
Turn the burner on to a medium-low flame.
Have a pair of long metal tongs and a serving plate ready.
2
Roast the Papad
Using the tongs, hold one papad flat, about 2-3 inches above the flame.
Continuously and quickly move the papad over the flame, flipping it every 3-4 seconds to ensure it cooks evenly without burning.
You will see small blisters forming and the color changing slightly. This process takes about 20-30 seconds per papad.
Be vigilant, as it can go from perfectly roasted to burnt in a second.
3
Check for Doneness and Repeat
The papad is done when it is uniformly light brown, covered in small blisters, and completely crisp.
Place the roasted papad on the serving plate.
Repeat the roasting process for the remaining 7 papads, one at a time.
4
Serve Immediately
Roasted papad is best served immediately while it is warm and at its crispiest.
Serve as an accompaniment to a main meal like dal-rice or as a standalone snack.