Nawabi Pulao is a Mughlai Dish. Just like the other Mughlai Dishes which
originated from the Mughal Era, this too has its uniqueness. Though made
with delicacy, this Mughlai Recipe is quite easy to prepare.
Nawabi Pulao is also a delicacy of North India, specially prepared in
occasions like Marriages and Festivals. It is especially adorned in the
lanes of Lucknow which still holds its charms for the Nawabs. Hyderabad too
is the main producer of Nawabi Pulao. There too it is prepared in all the
main functions.
Nawabi Pulao
Ingredients :
- 1 Cup Basmati Rice
- 1 /2 cups of water
- 1 tsp cumin seeds
- 3 cloves
- 3 - 4 cardamom pods
- 1 large finely chopped onion
- 2 - 3 large tomatoes, balnched and finely chopped
- 1 tsp cumin
- 1 tsp finely chopped coriander
- 1 cup chopped cashew nuts
- 1 tsp raisins
- Salt to taste
- Flaked Almonds for Garnishing
To be ground :
None
Preparation Method
Preparing Nawabi Pulao is one of the easiest preparations. Rinse the
rice in water and keep it aside. Heat the cooking oil in a pressure
cooker. One the oil is heated add the cinamon, cardamom, cloves and the
cumin seeds. As soon as these began to spitter, add the chopped onions
and fry then till they turn golden. Then add the rice, salt and water to
the mix. Bring to boil ( or let it simmer once). Let the rice cook till
the water dries out completely. Garnish with cashew nuts and raisins.
Serve Hot.
Our Suggestions
- Nawabi Pulao was meant for the Royals, so its
garnished with so many dry fruits. However you can increase or
decrease their quantity as per your taste.
- Nawabi Pulao Tastes best with Indian Chutnies or
Sambar. Serve the Nawabi Pulao with these additions.
- Other dishes which make a good combination with
Nawabi Pulao are the Mughlai Paneer, Matar Paneer and Shahi Korma.
- Its a dish of the Winters, so if you really
want to enjoy the taste of Mughlai Chicken, then prepare it in this
season. Lucknow, Hyderabad,
Delhi are
some of the cities which are famous for Nawabi Pulao.
