Nawabi Pulao
Nawabi Pulao is a classic dish from the Mughlai cuisine, known for its rich and aromatic flavors. This royal rice dish is a perfect blend of spices, meat, and fragrant rice, making it a favorite at special occasions and gatherings.
Ingredients
- 2 cups basmati rice
- 500g mutton, cut into pieces
- 1 cup yogurt
- 2 onions, thinly sliced
- 4 cloves
- 4 green cardamom pods
- 2 black cardamom pods
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp ginger-garlic paste
- 1/2 cup ghee
- Salt to taste
- 2 cups water
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- In a large pot, heat ghee and add the whole spices (cloves, cardamom, cinnamon, cumin seeds). Sauté until fragrant.
- Add the sliced onions and cook until golden brown.
- Add the mutton pieces and ginger-garlic paste. Cook until the meat is browned.
- Whisk the yogurt and add it to the pot. Cook for 5 minutes.
- Add the soaked rice, salt, and water. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes or until the rice and meat are cooked.
- Fluff the pulao with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 12g
Supplies
Large pot Serving platter
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Nawabi Pulao pairs well with raita, salad, and a side of kebabs.
Tips & tricks
For a vegetarian version, you can substitute the mutton with mixed vegetables or paneer.
Cost
$20