jodhpuri kabuli pulao

Jodhpuri Kabuli Pulao | Rajasthani Recipe | How to Make Pulao

What is Jodhpuri Kabuli Pulao?

Rice cooked with fried vegetables and other fried elements such as cashews, raisins, bread chunks, gram flour dumpling i.e. gatte, in an onion yogurt base, is Jodhpuri Kabuli Pulao. It has various elements, fried vegetables, crunchy cashews and raisins, crispy bread chunks, fried gatte, etc. Spices, yogurt, ginger, garlic, and chili add flavors to the pulao. It is certainly a time taking recipe but is definitely worth it.

I fail to understand why is it called pulao? Jodhpuri Kabuli is more like a biryani. Let’s have a look at

Difference between pulao and biryani:

  1. In order to make biryani rice is parboiled and strained. Whereas to make pulao rice is cooked with the required quantity of water or stock. Biryani, therefore, follows the draining method of cooking whereas pulao follows the absorption method.
  2. The use of spices is more in biryani as compared to pulao.
  3. The preparation, as well as cooking time of biryani, is more than that of pulao.
  4. Biryani is prepared in layers, whereas layering is not done to make pulao.

Having said that, once you have a look at this recipe, you would understand why I believe Jodhpuri Kabuli is biryani and not pulao.

Let’s talk about the ingredients for Jodhpuri Pulao Recipe

Pulao is comfort food. This one-pot recipe is prepared by bachelors as well as beginners. Pulao can be prepared with whichever vegetables are available. It can be made nutritious by adding healthy ingredients. If vegetables are not available pulao can also be prepared with soya chunks or frozen sweet corn kernels. Let’s have a look at the ingredients required to make Jodhpuri Kabuli Pulao:

Rice: Aromatic basmati rice is required to make pulao or biryani. Long grain basmati works the best for biryani recipe and since this pulao recipe is more of a biryani, long grain basmati rice has been used.

Vegetables: Cauliflower, purple yam (ratalu), potato, green peas, carrot, etc are the vegetables used to make Jodhpuri Kabuli. The vegetables are fried and used. I have also added the fried onion. But this is completely optional. I did not have green peas, therefore I have skipped that.

Other elements: Unlike any other pulao or biryani recipe, fried bread chunks are added to make Jodhpuri Kabuli Pulao. Other than bread, gatte, cashews, and raisins have also been added.

Spices: Generally biryani recipe calls for a number of whole spices. Even this recipe uses the whole spices but the same has been dry roasted and then crushed. Other than the whole spices the commonly used powdered spices have been used.

Onion, yogurt, ginger, garlic, and green chili: These form the base of this recipe. All these ingredients are cooked properly to form the base for Jodhpuri Kabuli Pulao.

Similar Recipes on the blog

There are a number of rice recipes on the blog which include peas pulao, masala rice, etc. However, my favorite is the biryani recipe. This is the best biryani recipe ever. I have never experimented with the veg biryani recipe after nailing it with this one.

How to serve Jodhpuri Kabuli Pulao?

Serve it hot with masala raita, fried papad, onion tomato salad for a weekend lunch.

How to make Jodhpuri Kabuli Pulao

1.This recipe serves 4-6 persons.

jodhpuri kabuli pulao

2.To cook rice, in a cooking pot add 4 cups of water, 1 cup of rice and 1 tsp of ghee. Cook till it is 70% cooked. I cooked it for 8 minutes on low flame after the first boil. Strain the rice. Add salt to taste. Keep aside.

jodhpuri kabuli pulao

3.To cook the vegetables, heat enough oil in a pan and add little salt.

jodhpuri kabuli pulao

4.Deep fry 1 potato, 1 purple yam (ratalu), 1 carrot, ½ cup cauliflower (phool gobhi) florets, ½ onion separately, till golden brown. Keep aside the fried vegetables.

jodhpuri kabuli pulao

5.Next fry gatte, bread chunks, cashews and raisins. Keep aside.

Tips:Recipe link of gatte in the ingredients section.

jodhpuri kabuli pulao

6.Dry roast 1” cinnamon (dal chini), 3 cloves (laung), 6 black peppercorns (sabut kali mirchi) and 1 black cardamom (badi elaichi). Crush to make a coarse powder. Use only the seeds of black cardamom. Keep aside.

jodhpuri kabuli pulao

7.Now heat 2 tbsp of ghee in a cooking pan. Add ½ tsp each cumin seeds (jeera) and caraway seeds (shah jeera), cook till these splutter. Next add in the bay leaf (tej patta). Cook for a minute.

jodhpuri kabuli pulao

8.Add 2 sliced onions. Cook till the onions are light brown.

jodhpuri kabuli pulao

9.Add ½ tsp each ginger and garlic paste. Next add 1 tsp green chili paste. Cook for a minute or till the raw smell goes away.

jodhpuri kabuli pulao

10.Add in the powdered spices, i.e. 1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp turmeric powder and salt to taste.

jodhpuri kabuli pulao

11.Also add the whole spice powdered mix prepared earlier. Cook for a minute.

jodhpuri kabuli pulao

12.Next add in ½ cup of well whisked yogurt (dahi). Cook it stirring continuously, till the oil separates. The base is ready.

jodhpuri kabuli pulao

13.Collect all the elements i.e. par cooked rice, yogurt base, fried vegetables, fried ingredients, 2 tbsp milk, 1 tbsp ghee, and chopped onion, tomatoes, coriander leaves.

jodhpuri kabuli pulao

14.Assemble the Jodhpuri Kabuli. In a pan add ½ of the cooked rice, next add the fried vegetables and other fried ingredients, ½ tbsp of ghee, next add the yogurt base, next layer of remaining rice topped with sliced onions, tomatoes and chopped coriander leaves, 2 tbsp of milk and ½ tbsp of ghee. Cover with a lid. Seal with aluminum foil. Place a skillet under it. Put some heavy object on it. Cook for 15-20 minutes on low flame.

jodhpuri kabuli pulao

15.After 15-20 minute, switch off the flame and let the pulao sit so for another 15 minutes. Finally puff it using a fork.

jodhpuri kabuli pulao

16.Garnish with pomegranate arils and chopped coriander leaves.

jodhpuri kabuli pulao

17.Serve hot. Bon appetite!

jodhpuri kabuli pulao

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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