Royal Jodhpuri Rice Recipe Revealed

• Jodhpuri Kabuli Rice originated in Kabul, Afghanistan.
• Dish evolved during Mughal era with local spices.
• Essential for Jodhpur weddings and special occasions.

Rajasthan is celebrated worldwide for its rich culture and distinctive cuisine. However, few people know that one of Jodhpur’s beloved dishes has its origins in Kabul, Afghanistan.

Jodhpuri Kabuli Rice

is believed to have travelled to Rajasthan during the Mughal era, where it slowly absorbed local spices and flavours, eventually becoming a cherished traditional dish.

Today, it is a must-have at weddings and special occasions in Jodhpur households.

Ingredients For Frying

• Oil for frying
• 1 large onion (sliced)
• 1 large potato (sliced)
• 1/3 cup capsicum (cubed)
• 1/4 cup carrot (cut into long slices)
• 2 bread slices (cut into small pieces)

Ingredients For Masala And Gravy

1.5 tablespoons oil

Whole spices:

• 2 cloves
• 1 bay leaf
• 1-inch cinnamon stick
• 2 cardamoms
• 3 black peppercorns
• 1 teaspoon cumin seeds

Tomato-Onion Paste (blend together):

• 1 tomato
• 2 medium onions
• 2 green chillies
• 1-inch ginger
• 4 garlic cloves

Dry Spices:

• 1/4 teaspoon turmeric powder
• 1.5 teaspoons red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 1 cup fresh yoghurt (well whisked)

Ingredients For Layering

• 1 cup basmati rice (boiled and 80% cooked)
• 1 tomato (sliced)
• 1/3 cup saffron milk (soaked)
• Fresh coriander leaves for garnish

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5 Steps To Prepare Jodhpuri Kabuli Rice

1. Fry The Vegetables: Heat oil in a pan and fry the onion, potato, capsicum, carrot, and bread pieces until golden brown. This frying process enhances the distinctive flavour of Kabuli Rice. Set aside.
2. Prepare The Masala: In another pan, heat 1.5 tablespoons of oil. Add the whole spices and cumin seeds. Once they begin to crackle, add the prepared tomato-onion paste. Stir well, then add turmeric, red chilli powder, coriander powder, garam masala, and salt.
3. Add Yoghurt And Vegetables: When the masala releases oil, reduce the heat and slowly add the whisked yoghurt, stirring continuously to prevent curdling. Add the fried vegetables and cook on low heat for 5-10 minutes.
4. Layer The Kabuli Rice: In a heavy-bottomed pot or handi, spread a layer of boiled basmati rice. Add a layer of vegetable gravy, followed by tomato slices and fried bread pieces. Repeat the layers once more in the same order.
5. Dum Cooking: Pour saffron milk evenly over the top layer. Cover the pot tightly, sealing the lid with dough if preferred. Cook on low heat for 15-20 minutes to allow the flavours to blend beautifully.

Serving Suggestions

Serve the hot Jodhpuri Kabuli Rice garnished with fresh coriander. It pairs perfectly with raita or gatte ki sabzi.

The aroma and taste of this rich dish will transport you straight to the streets of Jodhpur.