Jodhpuri Kabuli Pulao

Name: Jodhpuri Kabuli Pulao
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup basmati rice (soaked for 30 minutes and drained); 5 cup water (for parboiling rice); 0.5 tsp salt (for parboiling rice); 2 tbsp ghee; 120 g paneer (cut into small cubes); 1 pcs potato (medium, peeled and cubed); 120 g cauliflower (small florets); 0.5 cup green peas; 1 pcs carrot (small, peeled and diced); 1 pcs onion (medium, thinly sliced); 1 inch ginger (grated); 2 pcs green chili (slit); 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small piece); 4 pcs black pepper (whole); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.25 cup yogurt (whisked); 2 tbsp milk (warm); 6 pcs saffron (soaked in warm milk); 2 tbsp cashew; 2 tbsp almonds (slivered); 1 tbsp raisins; 2 tbsp coriander leaves (chopped)

RATING

4.2/5(28)

TASTE SCORE

9/10

This royal Rajasthani rice dish layers fragrant basmati with spiced vegetables, nuts, paneer, and a gentle touch of sweetness. It feels festive and rich, yet each spoonful stays balanced with warm whole spices and soft, fluffy grains.

PREP

25m

COOK

35m

SERVES

1 KATORI

486 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Soak the rice and get the vegetables ready.
1.Wash the basmati rice gently until the water runs mostly clear.
2.Soak the rice in fresh water for 30 minutes, then drain well.
3.Cube the potato and paneer, cut the cauliflower into small florets, dice the carrot, and slice the onion.
4.Soak the saffron in warm milk and keep it aside.
TIPDrain the rice well after soaking so the grains stay separate during dum cooking.
boil · ~8 min
Parboil the rice.
Bring 5 cups water to a boil with 0.5 tsp salt. Add the soaked rice and cook until it is about 70 percent done, around 5 to 6 minutes. Drain immediately and spread lightly so it does not keep cooking.
TIPThe grain should still have a firm center; overcooked rice will break during layering.
fry · ~10 min
Fry the paneer, potato, cauliflower, and nuts.
1.Heat 1 tbsp ghee in a heavy pan over medium heat.
2.Fry the paneer cubes lightly until pale golden, then remove.
3.Fry the potato cubes and cauliflower florets until lightly golden and just tender, then remove.
4.Add the cashew, almonds, and raisins to the same pan and fry briefly until the nuts turn golden and the raisins puff up.
TIPKeep the heat medium so the paneer stays soft and the nuts do not burn.
saute · ~9 min
Cook the spiced vegetable mixture.
1.Add the remaining 1 tbsp ghee to the pan.
2.Add cumin seeds, bay leaf, green cardamom, cloves, cinnamon, and black pepper; cook until fragrant, about 30 seconds.
3.Add the sliced onion, ginger, and green chili; sauté until the onion turns light golden, about 5 minutes.
4.Add carrot and green peas, then stir in turmeric powder, red chili powder, garam masala, and 1 pinch salt.
5.Add the whisked yogurt and cook for 1 to 2 minutes on low heat until it coats the vegetables.
TIPLower the heat before adding yogurt so it blends smoothly without splitting.
assemble · ~3 min
Layer the pulao for dum cooking.
1.Spread half of the parboiled rice in the heavy pan or pot.
2.Spoon over the vegetable mixture, then scatter the fried potato, cauliflower, paneer, nuts, and raisins.
3.Cover with the remaining rice.
4.Drizzle the saffron milk on top and sprinkle the coriander leaves.
simmer · ~20 min
Cook the pulao on dum.
Cover the pot tightly and cook on very low heat for 12 to 15 minutes, until the rice is fully tender and the layers are fragrant. Let it rest off the heat for 5 minutes before opening.
TIPUse the lowest heat possible to finish the rice gently without catching at the bottom.
serve
Fluff the pulao gently and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Parboil the basmati only until the grain still has a firm white core; it finishes cooking during dum.
2
Spread the drained rice briefly after boiling so trapped steam does not make the grains sticky.
3
Fry paneer just to pale golden; deeper browning can make it chewy once it steams with the rice.
4
Use a heavy-bottomed pot or place a tawa under the pan during dum to prevent the bottom layer from scorching.
5
Lower the heat before adding whisked yogurt, and stir continuously so it coats the vegetables without splitting.
6
Rest the pulao for 5 minutes after dum, then fluff from the sides with a fork to keep the layered grains intact.
7
Store leftovers chilled and reheat covered with a spoonful of water to revive the rice without drying it out.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace ghee with a neutral oil, paneer with firm tofu, yogurt with plant yogurt, and milk with warm plant milk for a dairy-free festive pulao.

jain

Jain

Skip onion, ginger, and potato; increase cauliflower, peas, and paneer, and rely on whole spices plus saffron for a Jain-friendly version.

low oil

Low-oil

Shallow-fry or roast the potato, cauliflower, paneer, and nuts with less fat, while keeping the dum method for the same layered aroma.

spicier

Spicier

Add an extra green chili and a little more red chili powder if you want the sweetness of raisins and saffron balanced by more heat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein from Paneer and Nuts

Paneer, cashews, and almonds add satisfying protein and richness, making the pulao more filling than plain rice dishes.

✓

Vegetable Variety

Potato, cauliflower, peas, carrot, onion, and coriander bring a mix of fiber, texture, and plant nutrients to the pulao.

✓

Digestive Spice Base

Cumin, ginger, cardamom, cloves, cinnamon, and black pepper contribute aroma while traditionally helping the dish feel less heavy.

QUESTIONS?

Frequently asked questions

You can, but the pulao will lose some of its signature texture and richness. Light frying helps the paneer stay intact and gives the vegetables a better finish after dum.