Jodhpuri Kabuli Gatta Pulao

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Jodhpuri Kabuli Gatta Pulao


Cooking Time

Preparation Time :20 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 20 Min


Serves : 4
  • Basmati Rice 1cup

  • Potato 2

  • Cauliflower florets 1cup

  • Bread slices 4

  • Onion 2

  • Green Chilli 2-3

  • Saffron 10-12 strands (soaked with lukewarm milk)

  • Cashews 10-15

  • Raisins 12-15

  • Pomogranate seeds 1/2cup

  • Coriander leaves chopped 2tbsp

  • Garam Masala powder 1tsp

  • Lemon juice 1tsp

  • Oil 1cup or as needed

  • Cinnamon 1 "

  • Cardamom 4

  • Cloves 5

  • Peppercorn 8

  • For Curd mixture - Thick Curd 1/2cup

  • Coriander powder 1tbsp

  • Red Chilli powder 1tsp

  • Turmeric powder 1 tsp

  • Salt 1/2tsp or as per taste

  • For gatta - Besan 2cups

  • Saunf 1tsp Red chilli powder 1tsp Turmeric powder 1 tsp

  • Oil 2tsp

  • Salt 1/4tsp or as per taste


  • First prepare gatta- Take a mixing bowl and add all the ingredients listed under gatta.
  • Add little water and knead a dough.
  • Make long roll. Cut in 4equal sizes.
  • Cook in hot boiling water for few mins. When they float, take out and keep aside to cool.
  • Cook rice till 80%. Strain and keep aside.
  • Deep fry the potatoes, cauliflower, bread pieces.
  • Cut the gatta in roundels and deep fry.
  • Fry onions till tender. Keep aside.
  • For veggie mixture - Heat oil in a pan and add whole garam masala spices.
  • Add cumin seeds, sliced onions, chopped green chillies.
  • Beat the curd with all the spices.
  • When onion becomes light pink lower the flame and add the curd mixture. Stir continuously.
  • Cook till oil separates.
  • Add the fried potatoes, fried cauliflower florets and fried onion. Cook for few mins. Switch off.
  • For layering - Take a heavy bottomed utensil, first layer with rice and sprinkle saffron milk.
  • Add few fried cashew and raisins. Sprinkle some pomogranate seeds. layer with veggie mixture.
  • Repeat the layers.
  • Lastly add fried gatta, fried bread pieces, dryfruit s, pomogranate seeds, chopped coriander leaves.
  • Sprinkle little garam masala powder on top.
  • Heat a tawa on high flame. (preferably old one).
  • Place the utensil over the tawa. Cover and cook for 8-10mins on low flame.
  • Sprinkle lemon juice just before serving. Serve hot with boondi raita.