Jodhpuri Kabuli | Kabuli Pulao | Rajasthani kabuli | Vegetable Biryani

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Jodhpuri Kabuli

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Prep time: 30 mins
Cook time: 90 mins
Number of servings: 4-5 persons

To fry vegetables

Oil for deep frying
Onion – 3 Nos Thinly sliced
Carrot – 1 No. Sliced
Cauliflower – 1 cup
Potato – 2 Nos Thinly sliced
Bread – 2 Slices
Cashew nuts – 1 cup
Raisins – 1/2 cup

To make vegetable masala

Onion – 2 Nos Chopped
Green chilli – 3 Nos
Ginger – 1 Piece Chopped
Garlic – 4 Cloves Chopped
Oil – 2 Tbsp
Whole Spices
( Cinnamon, Cloves, Cardamom & Bay leaf )
Turmeric powder – 1/2 Tsp
Kashmiri red chilli powder – 2 Tsp
Cumin powder – 1 Tsp
Coriander powder – 1 Tsp
Garam masala powder – 1 Tsp
Cinnamon powder – 1/4 Tsp
Salt – 1 Tsp
Curd – 1cup
Tomato – 1 No Finely Chopped
Capsicum – 1 No Chopped
Peas – 1/2 Cup Cooked
Roasted cashew nuts & raisins
Mint leaves
Coriander leaves Chopped

To Assemble the Biryani

3/4 th cooked Basmati Rice
saffron milk
Coriander leaves
Bread pieces
Vegetable Masala

#JodhpuriKabuli #KabuliPulao #RajasthaniKabuli


1. Rinse and soak the rice for 30 mins
2. Boil water with the whole spices
3. Add the soaked rice and cook them till they are 3/4 th cooked
4. Strain the rice and keep it aside
5. Heat some oil for deep frying
6. Deep fry the onions, potatoes, carrots, cauliflowers, bread pieces, cashewnuts, raisins one after the other and keep them aside
7. Grind onions, ginger, garlic, green chilies together and keep it aside
8. Heat some oil and add the whole spices and roast them
9. Add the ground masala paste and saute till the raw smell goes
10. Add salt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, cinnamon powder and mix well
11. Add whisked curd and cook till the oil separates
12. Add the boiled peas, capsicum pieces, tomato, and the fried vegetables and close and cook for 5 mins
13. Finally add the fried cashews and raisins (keep some aside for garnish), coriander leaves, mint leaves and mix well
14. The masala is done, keep this aside
15. To assemble the biryani, take a deep dish pot, add a layer of the masala, top it with the rice, and repeat it with the remaining masala, layer it with rice, add ghee, saffron milk, bread pieces, cashewnuts, raisins and coriander leaves

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A Ventuno Production :



I will try this today itself. All reciepes are good.I am a Keralaite.Nice Churidhar.please tell me from where you are buying

shashi sharma says:

Superb 👍 very tempting

SV says:

Ma'am which stove do you use???

Prathiba Kothari says:

Awesome recipe I tried superb taste very good from my way of kabuli

Jagruti Gandhi says:

Yummy 😋😋😋😋😋

trupti mohite says:

Wat a royal dish ❤️❤️❤️❤️🙏🙏🙏

vandana trivedi says:

Serves how many people?

vandana trivedi says:

I made it so many tastes awsome.. shared with family…and now everyone loves this recipe.

Nelofar says:

I eat a lot of Indian/pakistani cuisine dishes. I've never heard of this dish before, but I do know that kabuli is Afghanistans national dish. This doesn't look like Afghan Kabuli tho..


*It's really delicious!

Neeta Chouhan says:

Wao awesome ur way of making is very easy ❤️

Het D says:

Tried just now…it's on dum.. . Will revert about taste

Syed Araiz Ali Zaidi says:

New and different 💯✔️👍


I have made it twice 👍 it's very yumm.Thank you ❤️

mohd Rehan says:

Dnt know, I guess u r confused with kabuli, kabuli is afghani rice recipe

Jyoti Kumari says:

Which rice mam

Nida Alam says:

Its just the veg version of Hyderabadi dum biryani, for me there is no need to destroy the authentic style non-veg biryani. Will be happy to cook something that is authentic veg style rice dish with its real name also. Its so much of confusion with biryani and then coming to the fact that its veg biryani, donno where does that come from

Imaras Cook Book says:

Looks delicious

Preetae xoxo says:

Looks so tasty. Will try it soon!

Paresh karmakar says:

Kaun sa ingredients isme baki reh gaya hai?

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