Nawabi Pulao The Royal Pilaf Food

NAWABI PULAO (THE ROYAL PILAF)

Steps:

• Marinate the mutton and chicken for 2-3 hours with 2 tbsp.
• of the green masala and a little yogurt.
• Take a little oil/ghee in a dish.
• Now add the whole garam masala.
• Add onions.
• Stir fry till they are pinkish-brown.
• Add turmeric powder followed by the remaining green masala and fry for 2 minutes.
• Add mutton and cook till the mutton is half cooked.
• Add a little water if necessary as the gravy has to be dry.
• Add chicken and the leftover yogurt.
• Cook till the mutton and chicken are tender.
• Add the corriander-cumin and garam masala powders.
• Add finely chopped corriander leaves and mix well.
• Keep aside.
• Now prepare the rice.
• Cook the rice separately till it is almost done.
• Season with whole garam masala and greenpeas fried in ghee.
• Mix it well with the rice.
• Now comes the part I love.
• Put a layer of rice on the gravy in the dish in which the gravy was prepared.
• Close the lid.
• Keep the container on dum/steam as we do for biryani (in the traditional way) till the rice is completely cooked.
• This takes about 15 minutes.
• Serve hot with cucumber-tomato raita/your favourite raita.
• ENJOY!

INDIAN RICE (PULAO)

Steps:

• Place saffron threads into boiling water, set aside to steep.
• Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
• Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.