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.

Nawabi Dum Pulao

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

  1. In a large pot, heat ghee and add the whole spices - cloves, green cardamoms, black cardamoms, cinnamon stick, and cumin seeds. Sauté until fragrant.
  2. Add the sliced onions and cook until golden brown.
  3. Add the mutton pieces and cook until they are browned.
  4. Stir in the yogurt, red chili powder, turmeric powder, and salt. Cook for 5-7 minutes.
  5. Add the soaked and drained rice to the pot. Gently mix with the mutton and spices.
  6. 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.
  7. 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