Jodhpuri Kabuli Pulao

By Ranveer Brar · 150 min

Ingredients

Instructions

1. Put the soaked sella basmati rice in a handi with salt, ghee and water, and mix well.
2. Cover and cook for 4-5 minutes until the rice is half cooked.
3. Open the lid, stir in the fresh green peas and cook for another 5-6 minutes until the rice is done.
4. Transfer the rice to a parat or tray and set aside.
5. Mix the beaten curd with ginger garlic paste, turmeric, degi red chilli powder and coriander powder, then set aside.
6. Heat the ghee in a handi, add the cumin seeds and dry Kashmiri red chillies and cook for one minute.
7. Add the curd mixture and coriander powder and cook for 7-8 minutes until oil separates from the gravy.
8. Stir in the fresh cream, fried vegetables, chopped coriander leaves and salt, then set the gravy aside.
9. Fry the purple yam, potatoes, cashews, onions, bread pieces and cauliflower in batches in hot oil until crisp and light golden, then drain on absorbent paper.
10. In a handi, layer cooked rice, fried cashews and fried bread, then repeat with rice, the gravy, cashews, bread and rice, finishing with saffron milk and chopped coriander spread over the top.
11. Place the handi on a hot tawa, cover and cook on high flame for 2-3 minutes, then reduce the flame and cook for 15-20 minutes.
12. Turn off the heat and rest the pulao, covered, for 10-12 minutes, then serve garnished with a coriander sprig.

Summarized from Ranveer Brar's video. Watch it for the details.

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