Jodhpuri Kabuli Recipe
A vegetarian Rajasthani recipe with rice - washed and soaked for 30 minutes, cloves (laung), lemon juice. Ready in 1h 5m, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
16 steps- 1
To begin making the Jodhpuri Kabuli Recipe, first keep the rice in a pressure cooker with ghee, cloves and lemon juice
rice - washed and soaked for 30 minutes(2 cups)cloves (laung)(2)lemon juice(1)ghee(1 teaspoon)ghee - for cooking - 2
Add about 4 cups of water and pressure cook for 2 whistle
- 3
In the meanwhile, heat a kadai with 2 tablespoon ghee, add bread cubes and toast them till they are light brown and toasty
ghee(1 teaspoon)whole wheat brown bread - cut into cubes(4)ghee - for cooking - 4
Keep it aside
- 5
Into the same kadai add some more ghee and toast the cashew nuts and raisins and keep them aside
ghee(1 teaspoon)cauliflower (gobi) - cut into small florets(1/2 cup)whole wheat brown bread - cut into cubes(4)cashew nuts(2 tablespoon)raisins(2 tablespoon)ghee - for cooking - 6
Add little more and all the whole spice and allow it sizzle for few seconds
whole black peppercorns(1 teaspoon)whole wheat brown bread - cut into cubes(4) - 7
Add onions and saute till they turn translucent
onion - chopped(1) - 8
Add cauliflower, potato and sprinkle with little salt and turmeric
cauliflower (gobi) - cut into small florets(1/2 cup)potato (aloo) - skin peeled and chopped small(1)turmeric powder (haldi)(1 teaspoon) - 9
Allow it to cook for few minutes
rice - washed and soaked for 30 minutes(2 cups) - 10
You can sprinkle with water and cover it with the lid and cook for at least 10 minutes until done
rice - washed and soaked for 30 minutes(2 cups) - 11
Add all the spice powders along with curd and keep stirring till the water evaporates from the curd
curd (dahi / yogurt)(1/2 cup)turmeric powder (haldi)(1 teaspoon)red chilli powder(2 teaspoon) - 12
Once that is done add green peas and toasted bread cubes and give it a stir
green peas (matar)(1/4 cup)whole wheat brown bread - cut into cubes(4) - 13
Add cooked rice as well
rice - washed and soaked for 30 minutes(2 cups) - 14
Give a stir and check for salt
- 15
Switch off the heat, serve it in a bowl and sprinkle with toasted cashew nuts, raisins and pomegranates on top
fresh pomegranate fruit kernels(1/4 cup)cashew nuts(2 tablespoon)raisins(2 tablespoon) - 16
Serve the Jodhpuri Kabuli Recipe along with raita by the side and Dill Poha Cutlets to begin with for your Sunday lunch
Rate this recipe
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Jodhpuri Kabuli Recipe
A vegetarian Rajasthani recipe with rice - washed and soaked for 30 minutes, cloves (laung), lemon juice. Ready in 1h 5m, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Jodhpuri Kabuli Recipe, first keep the rice in a pressure cooker with ghee, cloves and lemon juice
rice - washed and soaked for 30 minutes(2 cups)cloves (laung)(2)lemon juice(1)ghee(1 teaspoon)ghee - for cooking - 2
Add about 4 cups of water and pressure cook for 2 whistle
- 3
In the meanwhile, heat a kadai with 2 tablespoon ghee, add bread cubes and toast them till they are light brown and toasty
ghee(1 teaspoon)whole wheat brown bread - cut into cubes(4)ghee - for cooking - 4
Keep it aside
- 5
Into the same kadai add some more ghee and toast the cashew nuts and raisins and keep them aside
ghee(1 teaspoon)cauliflower (gobi) - cut into small florets(1/2 cup)whole wheat brown bread - cut into cubes(4)cashew nuts(2 tablespoon)raisins(2 tablespoon)ghee - for cooking - 6
Add little more and all the whole spice and allow it sizzle for few seconds
whole black peppercorns(1 teaspoon)whole wheat brown bread - cut into cubes(4) - 7
Add onions and saute till they turn translucent
onion - chopped(1) - 8
Add cauliflower, potato and sprinkle with little salt and turmeric
cauliflower (gobi) - cut into small florets(1/2 cup)potato (aloo) - skin peeled and chopped small(1)turmeric powder (haldi)(1 teaspoon) - 9
Allow it to cook for few minutes
rice - washed and soaked for 30 minutes(2 cups) - 10
You can sprinkle with water and cover it with the lid and cook for at least 10 minutes until done
rice - washed and soaked for 30 minutes(2 cups) - 11
Add all the spice powders along with curd and keep stirring till the water evaporates from the curd
curd (dahi / yogurt)(1/2 cup)turmeric powder (haldi)(1 teaspoon)red chilli powder(2 teaspoon) - 12
Once that is done add green peas and toasted bread cubes and give it a stir
green peas (matar)(1/4 cup)whole wheat brown bread - cut into cubes(4) - 13
Add cooked rice as well
rice - washed and soaked for 30 minutes(2 cups) - 14
Give a stir and check for salt
- 15
Switch off the heat, serve it in a bowl and sprinkle with toasted cashew nuts, raisins and pomegranates on top
fresh pomegranate fruit kernels(1/4 cup)cashew nuts(2 tablespoon)raisins(2 tablespoon) - 16
Serve the Jodhpuri Kabuli Recipe along with raita by the side and Dill Poha Cutlets to begin with for your Sunday lunch
Rate this recipe
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