KABULI RICE-Enjoy this Royal treat from the land of Royals "JODHPUR"

KABULI - ( a rice speciality from jodhpur)

layered pulao-this recipe makes for rich feasting with alternate layers of rice,curd gravy and fried delights.it looks tempting decorated in a rice plate and served with love.prepared mostly during winters when all veggies are available.

"Kabuli" means from kabul.Jodhpur being the western military base and known for its bravo warriors since the time of mughals.So it is quite logical for cuisines to intermingle .Hence vegetarian kabuli pulao travelled from kabul to find its home away from home in Jodhpur.
This recipe takes a bit of time,but all the hard work in the kitchen will be well worth the end result-Layered rice with a blend of spice and sweetness and crunchy nuts and toasted bread croutons.This kabuli is fragrant,flavourful and filling.

Ingredients

2 Cups long grained basmati rice( authentically golden sella rice is used)*
4 potatoes
4 onion
1 yam ( Ratalu)
1/2 cup boiled green peas
1/2 cup cauliflower florets
3 white breads cut into pieces
1 Tb garlic ginger green chilly paste
1 lemon
1/4 cup chopped coriander leaves
4 tomatoes
5 green cardamom
2 bay leaves
20 cashewnuts chopped
1/4 cup raisins ( can use 1/2 cup green grapes)
1/4 cup peeled and chopped apple pieces
5 black cardamom
1" cinnamon
2cup curd
1/2 teaspoon cumin
1/2 teaspoon turmeric
3 teaspoon red chilly powder
3 teaspoon coriander powder
salt
1 teaspoon garam masala powder
1 cup milk
ghee for frying
pinch asfoetida
1 cup gatte ( 1 cup besan  ,add salt,asfoetida,red chilly powder,turmeric,cumin seeds and fennel seeds powder.add one teaspoon oil.add little water and make dough of it.make long rolls of the dough.boil these logs in water for 15 min.cut the roll in small pieces and fry these pieces in oil.)
METHOD;
Cook the rice along with cloves,black cardamom,bay leaf and salt.Care  should be taken ,don't overcook the rice,cooked rice should be firm and separate.meanwhile cut vegetables into roundels.Fry these vegetable roundels in ghee. Do not fry tomato roundels.Fry bread cubes separetely,keep aside.
Put 3 teaspoon ghee in a broad fry pan.mix all the dry spices in curd and whisk the curd.heat the ghee in fry pan add cumin seeds,asfoetida ,then whisked curd,Add fried veggies,ginger garlic paste,add cashew pieces,raisins,add green cardamoms and coarsely grinded cinnamon.add garam masala.cook till oil leaves the edges.Switch off the flame.add coriander leaves,fried bread,fried gatte.add lemon juice in curd gravy.
ASSEMBELING of layers
Grease a thick bottom pan put a layer of rice. then a layer of vegetable gravy,spread tomato roundels,apple pieces.Repeat this layering till all the rice and veg gravy is used.Keep the last layer of rice.Make a hole in the centre pour milk in the hole .close the lid and cook on slow flame for 15-20 min.
I place the gridle(tawa) on very slow flame and place the pan on it,this way the heat is very low.
Alternate method;
Close the lid and bake in a preheated oven at 175degree celsius for 25 min..
Serving Suggestion:
Do not mix the rice and gravy layers,instead just cut the layers with spoon and serve.
* Sella rice is also known as parboiled (converted) rice.For more information please visit http://www.shrilalmahal.org/basmati-rice-mughlai.html