Nawabi Dum Pulao
Nawabi Dum Pulao is a classic dish from the Mughlai cuisine, known for its rich and aromatic flavors. This royal dish is a perfect blend of fragrant basmati rice, tender meat, and a variety of aromatic spices.
Ingredients
- 2 cups basmati rice, soaked for 30 minutes and drained
- 500g mutton, cut into pieces
- 1 cup yogurt
- 2 onions, thinly sliced
- 4 cloves
- 4 green cardamoms
- 2 black cardamoms
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon saffron strands, soaked in 2 tablespoons of warm milk
- 1/4 cup ghee
- Salt to taste
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped mint leaves
- 4 cups water
Instructions
- In a large pot, heat ghee and add the whole spices - cloves, green cardamoms, black cardamoms, cinnamon stick, and cumin seeds. Sauté until fragrant.
- Add the sliced onions and cook until golden brown.
- Add the mutton pieces and cook until they are browned.
- Stir in the yogurt, red chili powder, turmeric powder, and salt. Cook for 5-7 minutes.
- Add the soaked and drained rice to the pot. Gently mix with the mutton and spices.
- Pour in the water and saffron milk. Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it cook for 20-25 minutes, allowing the rice to steam and the mutton to cook through.
- Garnish with chopped coriander and mint leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380 per serving
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 12g
Supplies
Large pot Tight-fitting lid Knife Cutting board
Tools
Stovetop Measuring cups and spoons
Serving suggestions
Serve the Nawabi Dum Pulao hot with raita and salad on the side.
Tips & tricks
For best results, use good quality saffron for a rich and aromatic flavor in the pulao.
Cost
$20