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.

Nawabi Shahi Pulao

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

  1. Heat ghee in a heavy-bottomed pan and add the whole spices (cloves, cardamom, cinnamon, cumin seeds).
  2. Add the sliced onions and sauté until golden brown.
  3. Add the mutton pieces and cook until they are browned.
  4. Whisk the yogurt with saffron strands and add it to the pan. Cook for a few minutes.
  5. Drain the soaked rice and add it to the pan. Mix well to coat the rice with the flavorful mixture.
  6. Pour in the water, add salt, and bring to a boil. Then, cover and simmer until the rice and meat are cooked through.
  7. 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