Rajasthani Kabuli

Rajasthani Kabuli
Rajasthani Kabuli
Rajasthani Kabuli
Rajasthani Kabuli – A Traditional Recipe

Jodhpur, a town in western Rajasthan, can still boast of a lot of traditional culture. Whether it is the dress of the people, celebration of festivals or the food, these traditions have carried on since a long time. Today I picked up one such traditional recipe from this place called Rajasthani Kabuli. This rice dish is made by mixing some vegetables, dahi, dry fruits etc into a fairly rich preparation. Resembling a typical Indian vegetarian pulao, it tastes slightly different from other varieties and is great for a meal on its own. It looks absolutely tempting decorated in a rice plate and served with love. Here is Rajasthani Kabuli Recipe just for you, use it and enjoy with your family and friends for a Rajasthani meal.

All you need is (serves 4)

  • Rice – 2 cup (use long grain or basmati)
  • Desi ghee – 1/2 cup
  • Potato – 1 (large) (cut in small pieces)
  • Bread – 4 slices (cut in squares)
  • Onion – 1/2 cup (sliced)
  • Peas – 1/2 cup
  • Cashew nuts – 5 to 6
  • Almonds – 5 to 6
  • Pistachios – 5 to 6
  • Zeera – 1/2 tsp
  • Dahi – 2 cup
  • Coriander powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste
Rajasthani Kabuli - Key Ingredients
Rajasthani Kabuli – Key Ingredients

Rajasthani Kabuli Recipe

Preparation time: 15 min.

Cooking time: 1 hr.

  1. Soak rice in water for about 3o min.
  2. Drain, add 4 cups of water and salt and cook until they are about 90% done.
  3. Heat desi ghee in a pan, and fry the potatoes till brown. Keep aside.
  4. In same ghee now fry bread till brown. Keep aside.
  5. In same ghee now fry the onions till brown. Keep aside.
  6. Now fry the cashew nuts, pistachios and almonds till light brown. Keep aside.
  7. Take curd and mix all dry masala and add it to the ghee and fry till the fat starts to leave the sides.
  8. Add all vegetables and dry fruits.
  9. In a large utensil layer 1/3 rice followed by 1/2 of vegetables, again 1/3 rice and 1/2 vegetable and finally top with remaining rice.
  10. Cover and cook for about 10 min.
  11. Serve hot.

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