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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.
For 4 servings
Preparation
Fry the Key Components
Parboil the Rice
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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.
This rajasthani recipe takes 85 minutes to prepare and yields 4 servings. At 826.12 calories per serving with 23.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Vegetable Base
Layer and 'Dum' Cook the Pulao
Rest and Serve
Add 1 cup of boiled chickpeas or soya chunks along with the vegetables for an extra protein boost.
Omit the cashews and use toasted melon seeds (magaz) or sunflower seeds for a similar crunch.
Replace paneer with firm tofu, use a plant-based yogurt, and substitute vegan butter or oil for the ghee.
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
The combination of paneer (a dairy product) and rice provides a good profile of essential amino acids, making it a source of complete protein, which is vital for muscle repair and growth.
Basmati rice is a good source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and energizing meal.
The variety of vegetables like carrots, peas, and cauliflower contributes essential vitamins (like Vitamin C and K) and minerals (like potassium and folate) to the dish.
While both are layered rice dishes, Jodhpuri Kabuli Pulao is milder and gets its richness from fried elements like bread, paneer, and nuts. Biryani is typically spicier, involves marinating meat or vegetables in yogurt and spices, and often uses more complex spice blends. The cooking method of layering parboiled rice over a cooked base is similar.
Frying is key to the authentic texture and flavor of this dish, especially for the crispy bread and potatoes. For a lighter version, you can air-fry or bake the bread, potato, and paneer cubes until golden, but the taste and texture will be different.
A typical serving of Jodhpuri Kabuli Pulao (around 410g) contains approximately 650-750 calories. The exact count depends on the amount of oil and ghee used, especially for frying.
Jodhpuri Kabuli Pulao is a rich, festive dish and is best enjoyed in moderation. It contains carbohydrates from rice, protein from paneer, and vitamins from vegetables. However, the frying process adds a significant amount of fat and calories. To make it healthier, you can reduce the amount of oil/ghee and bake the components instead of deep-frying.
Store leftover pulao in an airtight container in the refrigerator for up to 2 days. The fried bread cubes may lose their crispness. Reheat gently in a microwave or on the stovetop with a splash of water to restore moisture.