### TranslatedIngredients: 2 cups Rice - washed and soaked for 30 minutes,2 Cloves (Laung),1 Lemon juice,1 teaspoon Ghee,1 teaspoon Fennel seeds (Saunf),1 teaspoon Cumin seeds (Jeera),1 Black cardamom (Badi Elaichi),1 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Whole Black Peppercorns,1 Onion - chopped,1/2 cup Cauliflower (gobi) - cut into small florets,1 Potato (Aloo) - skin peeled and chopped small,1/4 cup Green peas (Matar),4 Whole Wheat Brown Bread - cut into cubes,1/2 cup Curd (Dahi / Yogurt),1/4 cup Fresh Pomegranate Fruit Kernels,1 teaspoon Turmeric powder (Haldi),2 teaspoon Red Chilli powder,2 tablespoon Cashew nuts,2 tablespoon Raisins,Ghee - for cooking ### PrepTimeInMins: 20 ### CookTimeInMins: 45 ### TotalTimeInMins: 65 ### Servings: 4 ### Cuisine: Rajasthani ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Jodhpuri Kabuli Recipe, first keep the rice in a pressure cooker with ghee, cloves and lemon juice. Add about 4 cups of water and pressure cook for 2 whistle.In the meanwhile, heat a kadai with 2 tablespoon ghee, add bread cubes and toast them till they are light brown and toasty. Keep it aside.Into the same kadai add some more ghee and toast the cashew nuts and raisins and keep them aside.Add little more and all the whole spice and allow it sizzle for few seconds. Add onions and saute till they turn translucent.Add cauliflower, potato and sprinkle with little salt and turmeric. Allow it to cook for few minutes. You can sprinkle with water and cover it with the lid and cook for at least 10 minutes until done.Add all the spice powders along with curd and keep stirring till the water evaporates from the curd.Once that is done add green peas and toasted bread cubes and give it a stir. Add cooked rice as well. Give a stir and check for salt.Switch off the heat, serve it in a bowl and sprinkle with toasted cashew nuts, raisins and pomegranates on top. Serve the Jodhpuri Kabuli Recipe along with raita by the side and Dill Poha Cutlets to begin with for your Sunday lunch.
