(Family Features) Diwali, the Festival of Lights, is a celebration of togetherness, prosperity and the rich, authentic flavors of Indian cuisine. It’s a time when families and friends gather, sharing meals that bring warmth and joy to the holiday. The vibrant colors, spices and aromas of these dishes are more than just food – they represent the heart of tradition.
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With Royal Chef’s Secret Basmati Rice, you can recreate these timeless flavors right at home. A perfect dish for the occasion is Jodhpuri Kabuli, a Rajasthani favorite that layers fragrant basmati rice with vegetables in a tangy yogurt gravy, saffron milk and spices. It’s a celebration of flavors, perfect for bringing loved ones together during this festive season.
To explore more recipes that honor the many flavors of Diwali and beyond, visit AuthenticRoyal.com.
Jodhpuri KabuliPrep time: 30 minutesCook time: 30 minutes on stovetopServings: 8
Rice:2 cups Royal Chef’s Secret Basmati Rice, soaked 20 minutes6 cups water2 bay leaves1 cinnamon stick (1 inch)2 green cardamoms1 black cardamom3 cloves1 inch mace (javitri)1 star anise1 teaspoon salt
Vegetable Filling:2 tablespoons ghee1 tablespoon oil1 bay leaf1 teaspoon shah jeera (cumin seeds)1 cup onions, finely chopped1 1/2 inches ginger6 cloves garlic2 green chilies with water8 almonds, soaked in water2 medium tomatoes, pureed2 teaspoons red chili powder1/2 teaspoon turmeric powder2 teaspoons coriander powder1 1/2 teaspoons kasoori methi1 1/2 cups yogurt, beaten1 1/2 teaspoons sugar1 1/2 teaspoons garam masala1 1/2 teaspoons salt1/2 cup paneer, cubed1 cup mixed vegetables (carrots and green beans), chopped and boiled al dente1/2 cup cauliflower, boiled and air-fried or fried8 small potatoes, parboiled, cut in circles and fried1/4 cup milk, plus additional, if necessary
Saffron Milk:1/4 cup milk, warm1 1/2 teaspoons ghee10 strands saffron
Layering:3 tablespoons beetroot, boiled and grated4 slices bread, cubed, baked or fried10 mint leaves, torn2 tablespoons cilantro, finely chopped1 1/2 cups pomegranate seeds1/4 cup cherry tomatoes, halved
Garnish: mixed nuts, finely chopped edible gold foil ghee
To make rice: Boil soaked rice in water with bay leaves, cinnamon sticks, cardamoms, cloves, mace and star anise in spice bag. Add salt. Cook until rice is done. Drain water and remove spice bag.
To make vegetable filling: In pan over medium heat, add ghee, oil, bay leaves and shah jeera. Once cumin starts crackling, add onions and cook until translucent.
Grind ginger, garlic and green chilies to make paste. Grind soaked almonds to make separate paste. Lower flame and add ginger, green chili and garlic paste. After 1 minute, add almond paste, tomato puree, red chili powder, turmeric powder, coriander powder and kasoori methi; cook 5-7 minutes until oil separates. If spices are too dry, add 2 tablespoons water.
Add yogurt and cook 5-7 minutes while stirring continuously until boiling. Cover and cook 7-8 minutes until oil separates.
Add sugar, garam masala, salt, paneer, mixed vegetables, fried cauliflower, fried potatoes and milk. Mix well and cook 4-5 minutes until melded together. Turn off heat.
To make saffron milk: Mix warm milk with ghee and saffron. Set aside.
To assemble: Divide rice into four parts. For each part, mix in boiled and grated beetroot gently for pink rice.
First layer: In glass bowl or serving dish, add layer of white rice. Sprinkle with 2-3 teaspoons saffron milk.
Second layer: Spread half the vegetables on top, pressing gently to settle. Place layer of fried bread then sprinkle with half of mint, cilantro, pomegranate and tomatoes. Sprinkle with 2-3 teaspoons saffron milk.
Third layer: Add pink beetroot rice. Press all sides gently to lay flat.
Fourth layer: Repeat second layer without saffron milk.
Fifth layer: Top with remaining plain rice and beetroot rice. Sprinkle with remaining saffron milk and garnish with remaining mint, cilantro, tomatoes and pomegranate seeds.
Cover serving dish with aluminum foil and press tightly. Place on heavy-bottomed pan and cook on stovetop 15-20 minutes over medium-low heat.
Garnish with mixed nuts, gold foil and ghee, and enjoy.
Michael Frenchmfrench@familyfeatures.com 1-888-824-3337editors.familyfeatures.com
About Family Features Editorial SyndicateA leading source for high-quality food, lifestyle and home and garden content, Family Features provides readers with topically and seasonally relevant tips, takeaways, information, recipes, videos, infographics and more. Find additional articles and information at Culinary.net and eLivingToday.com.
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