Nawabi Shahi Pulao
Nawabi Shahi Pulao is a rich and aromatic rice dish from the Mughlai cuisine, fit for royalty. This dish is made with fragrant basmati rice, tender pieces of meat, and a blend of exotic spices that create a symphony of flavors.
Ingredients
- 2 cups basmati rice, soaked
- 500g mutton, cut into pieces
- 1 cup thinly sliced onions
- 1/2 cup yogurt
- 4 cloves
- 4 green cardamom pods
- 2 black cardamom pods
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1/2 teaspoon saffron strands
- 1/4 cup ghee
- Salt to taste
- 2 cups water
Instructions
- Heat ghee in a heavy-bottomed pan and add the whole spices (cloves, cardamom, cinnamon, cumin seeds).
- Add the sliced onions and sauté until golden brown.
- Add the mutton pieces and cook until they are browned.
- Whisk the yogurt with saffron strands and add it to the pan. Cook for a few minutes.
- Drain the soaked rice and add it to the pan. Mix well to coat the rice with the flavorful mixture.
- Pour in the water, add salt, and bring to a boil. Then, cover and simmer until the rice and meat are cooked through.
- Once done, let it rest for a few minutes before fluffing the rice with a fork.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 60g
- Protein
- 25g
- Fat
- 12g
Supplies
Heavy-bottomed pan Cooking spoon Measuring cups Knife
Tools
Stovetop
Serving suggestions
Nawabi Shahi Pulao pairs well with a side of raita, mint chutney, or a simple salad. It can be served as a standalone dish for a special occasion or as part of a lavish Mughlai spread.
Tips & tricks
For best results, use good quality saffron and ghee to enhance the flavors of this regal dish.
Cost
$20