2 cups basmati rice
2 Potato cut in thin slice
1 cup Cauliflower
1/2 cup Peas
1/2 cup Onion , Chopped
1 teaspoon Green chilly chopped
1/2 teaspoon Zeera
10 Black pepper
2 Black cardamom
1 teaspoon Coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon White pepper powder
2 tablespoons Ghee
1/2 cup Yogurt
2 tablespoons Fresh cream
2 teaspoons Lemon juice
Salt to taste
3 White bread slices (cut into small cubes)
10 Cashew nuts
1/4 cup Pomegranate arils
How to Make:
Roast vegetables, bread, dry fruits in ghee till golden brown keep aside.
Boil rice with salt and cloves till they are 75% cooked.
Heat ghee. Fry cloves, cardamom, peppercorn and zeera. Add and fry onions and green chillies till soft.
Add yogurt and cream. Saute for 2-3 minutes. Add coriander powder, red chilli powder, white pepper powder and salt.
Add peas, pomegranate arils and the fried vegetables, bread and dry fruits and mix well.
In a pan. Layer rice and vegetable masala. Cover with lid. Cook on low flame for 15 minutes till rice is done.
Garnish with fresh coriander, pomegranate seeds and fried onions. Serve Jodhpuri Kabuli.