BM # 48 Week 1 Day2
For Day 2 under the themes Biryanis I am posting Jodhpur’s famous Kabuli Pulao. This is called Pulao, but is more on the lines of a Biryani. No, we don’t layer it but rice is cooked separately and then mixed with vegetables and spices, simmered and thus infusing all flavors.
While my son was doing his post graduation he used to carry lunch and these boys shared it. While they shared their lunch, he once had this Pulao and asked me to try it. It was a task finding this recipe…he did not even know the name. All he told me that his friend was a Rajasthani, and the rice had bread pieces. I called up my Rajasthani friends and finally got the recipe…only then I knew that it was called Kabuli Pulao.
Jodhpurs Kabuli Pulao
2 cups basmati rice
2 potatoes, cubed
2 beet roots, cubed
2-3 onions, round slices
2 slices bread
1/2 cup curd
2-3 bay leaves
1″ piece cinnamon
1/2 tsp red chilly powder
1/2 tsp garam masala
Salt to taste
Wash and cook rice, so that each grain is separate.
You could boil the rice in a pan or a rice cooker.
Keep aside and let them cool.
Deep fry the potato cubes, beet root cubes and the bread pieces.
Heat about 2 tbsp oil and ghee in a pan.
Add bay leaf, cinnamon, cloves.
Add onion slices and sauté till golden.
Add red chilly powder and cook till well combined, this should not take more than half a minute. The chilly should be red, make sure it does not burn.
Add curd immediately.
Add salt , turmeric powder and garam masala.
Mix well and cook the spices till oil separates.
Add the fried potatoes, beet roots and bread pieces.
Mix well .
Now add the boiled rice and coriander leaves.
Mix gently so that the vegetables and rice mix well.
Cook for 10 minutes on very very slow flame for the flavors to infuse.
When I say slow flame,I place the gridle on very slow flame and then place the pan on it, this way the heat is very low.