Thoroughly wash the rice and sock them in about 3 cups of water for 10 mins.

Transfer the rice and water to a pan or vessel and add 1/2 Teaspoon Salt. Cook till the rice is around 70% done.

Gather sabut kali mirch (black peppercorns), hari elaichi (green cardamom), laung (cloves) and dalchini (cinnamon) for making fresh spice powder.

Crush them using a mortar & pestle to make a coarsely ground powder.

Take some warm milk in a bowl and add few strands of saffron to it. Set this aside.

Peel the potatoes and carrots and cut them into thin round slices. Cut the cauliflower into small florets and keep aside.

Heat one tablespoon ghee or oil in a pan on medium heat. Add cashew nuts and saute them for 2-3 minutes till they are slightly golden brown. Remove them from the oil and set aside on a paper towel.

Now add some more ghee or oil in the pan and proceed to fry each vegetable separately. First put in the potato slices for frying.

Fry the potato slices till they become crispy and golden brown in color. Take them out and set them aside.

Next fry the carrot pieces. Add more oil if needed. Set the fried carrots aside as well.

Follow this by separately frying the cauliflower florets. Set all the fried vegetables aside.

Make some fresh bread croutons by frying them in the remaining oil on high heat and keep them aside.

Heat oil in a pan and add jeera (cumin seeds) and shah jeera (black cumin seeds) followed by tej patta (bay leaf) and black cardamom (badi elaichi). Wait till the cumin seeds start to crackle.

Add onion and sauté for few minutes till the onion pieces starts changing color, then add fine cut pieces of green chilli, and ginger-garlic paste.

Next add salt, turmeric powder, red chili powder and coriander powder and stir well.

Beat some curd and add it into the pan.

Keep stirring on a medium flame till the curd comes to a boil.

Add fried potato, fired carrot, fried cauliflower florets and fresh peas to the mixture.

Sprinkle the freshly ground garam masala in the gravy and let the vegetables simmer in the gravy for about 5 minutes.

Now to begin layering, first make a layer of half of the cooked rice in a deep heavy bottomed pan or wok.

Make a layer of half the vegetable gravy on top of the rice layer.

On top of that, add a layer of fried bread pieces, cashews and fresh chopped coriander leaves.

Add a layer of the remaining cooked rice.

Add the rest of the gravy on top of the rice and then the rest of the bread croutons and cashews. You can also add roasted cashews and raisins.

Thinly slice the onions and tomatoes and add the salad on the top.

Finish with a final layer of freshly chopped coriander leaves.

Now make a small hole in the middle and pour the saffron milk in the hole.

Cover the pan with an aluminum foil and cover it with a lid. Cook for 15 minutes on low heat then turn off the heat.

Let it rest for another 15 minutes, then remove the lid of the pan.

The delicious Jodhpuri Kabuli is ready to eat. Jodhpuri Kabuli is enjoyable on its own or can be accompanied by a raita.