jamuna news: Nawabi Pulao recipe made using a rich medley of chicken and mutton. This lunch and dinner recipe is a great dish for occasions like parties and get-togethers.
1/2 kilograms chopped into cubes,washed & dried chicken
1/2 kilograms soaked,washed & dried basmati rice
3 medium onion
2 boiled egg
12 cloves garlic
6 tablespoon melted ghee
1 teaspoon Rose water
1/4 kilograms chopped into cubes,washed & dried mutton
1 cup beaten yoghurt (curd)
1 cup milk
1/2 cup shelled,boiled peas
1 large ginger
4 pinches powdered salt
3 cup Water
How to make Nawabi Pulao
#For making this mughlai lunch/dinner recipe, clean and wash rice and soak it in water for 15 minutes.
#Cook the rice till half done. Keep aside.
#Clean and cut the mutton and chicken into cubes. Boil the eggs and keep aside.
#Slice the onions. Grind ginger and garlic to a paste.
#Heat ghee in a frying pan, add onions, ginger-garlic paste and fry well.
#Add the chicken and mutton and fry them for 3 minutes. Add 3 cups of water and salt to taste and cook on slow fire till the meat is tender and only 1/3 of the gravy is left.
#Add some more ghee and the well beaten curd. Cook on a slow fire until the curd gets absorbed.
#Add 1 teaspoon of rose water after the meat has cooled.
#Take a heavy bottomed pan and arrange alternate layers of rice and cooked meat taking care that the first and last layers are that of rice.
#Place in an oven and cook for about 15-20 minutes on low heat.
Garnish with fried onions, quartered boiled eggs and boiled green peas.