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.

Nawabi Pulao

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

  1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
  2. In a large pot, heat ghee and add the whole spices (cloves, cardamom, cinnamon, cumin seeds). Sauté until fragrant.
  3. Add the sliced onions and cook until golden brown.
  4. Add the mutton pieces and ginger-garlic paste. Cook until the meat is browned.
  5. Whisk the yogurt and add it to the pot. Cook for 5 minutes.
  6. 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.
  7. 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