Meena's Taste Mantra

Jodhpuri Pulav - A rich mildly spiced Pilaf with the goodness of dry fruits and veggies!

Jodhpuri Pulav is from the Royal Kitchens of Rajasthan! We came across this in one of Sanjeev Kapoor's Food Show some years back! The very idea of combining basmati rice with veggies, dry fruits and curd had intrigued us to try this recipe. The original has just Cauliflower and Peas in it but since we love our Pilaf to be colourful we added Carrots, French Beans, Peas and Sweet Corn too!

Since Amma does not prefer garlic we made this delicious Pilaf without it! Appa and I love this Pilaf as the taste is rich. We generally make this for sure during winters as this is truly a comfort food on a cold day! The aroma from the spices along with homemade ghee the crunch and sweetness from the dry fruits and the mouthwatering taste of the rice cooked in curd is simply exotic! The veggies apart from the visual delight add to the health quotient too! This is a great way to ensure the little ones gobble up the veggies as this Pilaf is really tasty and mildly spiced.

INGREDIENTS

3/4 cups Basmati Rice

3/4 cups Mix Vegetables - Carrots, Cauliflower Florets, French Beans, Peas, Sweet Corn
1 Onion, medium size, thinly sliced

1/2 tsp + 1/2 tblsp Homemade Ghee | Clarified Butter

1/4 cup Dahi | Curd, at room temperature

1/2 tsp Adrak | Ginger, finely chopped

1/4 tsp Garam Masala

2 Lahsun | Garlic clove | Optional

Jeera | Cumin Seeds

Saunf | Fennel Seeds
2 Green Elaichi | Cardamom

1/2 " Dal Chini | Cinnamon Stick

1 Tej Patta | Bay Leaf

6 Kali Miri | Black Pepper corn

4 Lavang | Cloves

To taste Salt

10 Kaju | Cashew Nut

10 Badam | Almond

15 Golden Kishmish | Raisins

1 1/2 cup Water

METHOD

Wash and soak Basmati Rice for 30 minutes. Keep aside.
Heat 1/2 tblsp of ghee in a thick bottomed non stick kadhai.
Keep the flame on low and saute Kaju, Badam and Kishmish till they become light golden in colour. Take care the dry fruits do not get burnt. Remove and keep aside.
In the same kadhai add 1/2 tsp ghee and add jeera, saunf, green elaichi, tej patta, dal chini, kali miri and lavang. Saute on low flame till jeera begins to splutter.
Add adrak, lahsun and onion. Saute on medium flame till onions become nice golden in colour.
Add mix vegetables and saute for 2 minutes.
Drain soaked basmati rice and add into the kadhai. Saute by tossing the basmati rice gently for a minute.
Add sauteed dry fruits, dahi, water, garam masala and salt. Gently combine all ingredients taking care not to break the basmati rice grains.
Bring to a boil and then cover cook on simmer mode till the rice is cooked and water is completely absorbed.
Switch off the gas and let this stand for 6 to 7 minutes. Gently remove the cover and with a fork fluff the basmati rice grains.
Serve hot along with any Raita | Kadhi | Dal along with some pickle and roasted papad!

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.