Sunday, January 4, 2015

Jodhpuri Kabuli Pulao

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
2-3 cloves
1/2 tsp red chilly powder
1/2 tsp garam masala
Salt to taste
Coriander leaves
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.
Keep aside.
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.

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  1. Very colorful. The addition of bread slices is very interesting.

  2. What an interesting biryani/ pulao you got there Vaishali. Two very non-traditional ingredients -- beets and bread -- sounds different. Will have to try this one soon.

  3. Beetroot in biriyani will give a natural color to rice only potato and beet in this interesting recipe

  4. that is an interesting pulao!!! love this one!!

  5. Kabuli pulav looks great! Easy and yummy recipe.

  6. Can smell the flavor from here.. Pulao looks absolutely delectable and inviting..

  7. Wow pulao looks so tempting and stunning.

  8. I have never added beets in pulao for the fear of the whole rice coming out pink. Yours look fabulous.

  9. Such a flavorful and colorful pulao,feel like grabbing it.

  10. When ever I use beets, the color of the rice changes right away. Deep frying the vegetable are pretty new and I think that helped not to spread the color. Great dish

  11. So delicious and yummy kabuli pulao.

  12. A very delicious the addition of bread pieces...

  13. Delicious, yum and love it. Just what the girls will enjoy of course the beet root will end up in my plate.

  14. That's so inviting Vaishali!...Trust your son to tell you to find out about dish he eats at school..that's what my kids do too...the pulao has turned out so well!

  15. Kabuli pulav looks beautiful and so yummy.