Chef Aditya Bal takes us through a traditional Jodhpuri delicacy – kabuli. Potatoes and rat aloo are deep fried to perfection along with bread croutons. These are then simmered in a creamy, flavourful gravy. Finish off by adding a layer of rice in a pan followed by a layer of curry and a final layer of rice. Saffron infused milk is added and the entire preparation is topped with fresh coriander, raisins and cashews. Cook for a couple of minutes and serve hot.
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