Oct 05, 2015
Last winter, my husband and I went on a 15-day tour to Rajasthan. It was an interesting trip in which we visited the historical forts and palaces, enjoyed the songs and folktales depicted in dance forms and of course, tasted the amazing cuisine of the state. We covered almost all the important cities of Rajasthan and sampled a lot of traditional dishes of the region.
Along with the popular dishes like Dal Batti Churma, Gatte ki Sabzi and Ker Sangri, we also tried dishes, which are delicious but are getting lost with the modern times. The reason being there are very few people left who know the exact recipes and prepare these dishes regularly.
Jodhpur Kabuli is one such recipe, which is cooked only in Jodhpur, and not many people even in the other cities of Rajasthan know about this gem of a dish. After reaching Jodhpur, my hunt to sample the local food took me to a square near the bus stand where a shop sells the cities delicacies. Along with the regular stuff like mirchi vada, pyaz ki kachori and mawa kachori, there were delicacies like Jodhpuri Kabuli, Lahsuni Kofte, Gobind Gatte and Mewe Ki Sabzi.
Rich with flavours of ghee, spices and tangy fruits, we fell in love with Jodhpuri Kabuli at the first bite. To make the dish, vegetables, bread slices and dry fruits are deep fried in ghee until they are crisp and golden brown. The rice is partially cooked and a masala of onion, spices and yoghurt is made in which goes the deep fried teams. The rice is then layered with the mixture of masala and vegetables, and cooked till done. It takes a lot of time to assemble the dish, but trust me it’s worth all the effort. It’s best enjoyed with a side of salad and a smile Raita. Here is how to make Jodhpuri Kabuli.
2 potatoes, medium size, peeled and cut into thin slices
1 cup cauliflower, cut into florets
3 – 4 white bread slices, cut into small cubes
10 – 12 cashews
15 – 20 raisins
Ghee for frying vegetables
For the rice
2 cups long grain Basmati rice
2 tsp lemon juice
2 tsp salt
2 -3 cloves
A pinch of yellow colour
For the masala
2 tbsp ghee
2 – 3 cloves
2 black cardamom
10 – 12 black peppercorns
1/2 tsp shahi zeera
1/2 tsp zeera
1/2 cup onion, chopped
1 tsp green chilli, chopped
1/2 cup yoghurt
2 tbsp fresh cream
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp white pepper powder
Salt to taste
1/2 cup peas
1/4 cup pomegranate seeds
1. Deep fry the vegetables, bread and dry fruits in ghee separately until they are golden brown.
2. Drain on a plate and keep aside.
3. Wash the rice and soak in enough water for 30 minutes.
4. Drain the water and add the rice in a heavy bottom pan along with lemon juice, salt and cloves.
5. Cover and cook till 80% done.
6. Meanwhile, heat ghee for the masala in a pan.
7. Once the ghee is hot, add cloves, cardamom, peppercorn, shahi zeera and zeera and fry for a few seconds.
8. Add onion and green chillies and fry till onion turns slightly translucent.
9. Add yoghurt and cream and fry for 2-3 minutes.
10. Add coriander powder, red chilli powder, white pepper powder and salt and cook for a minute.
11. Add peas, pomegranate seeds and the fried vegetables, bread and dry fruits and mix well.
Neha believes in the adage ‘pleasure in job brings perfection in work’. She loves to eat what she cooks, and also look forward to serve it in a perfect way. Neha also works with food brands and start-ups designing their menus, recipes, helping with food photography and contributing content.
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