Shahi Pulao with Nawabi Curry

Tarla.Dalal's picture

Dec. 23, 2013

memorable rice preparation with layers of rich nawabi gravy, and enriched with saffron and dry fruits. It has a slightly sweet flavour because of the fruits that have been used.

Ingredients

For nawabi paste:
Onion 3/4 Cup (12 tbs) , sliced
Cashew 1 Tablespoon , broken
Almond 1 Tablespoon , chopped
Coriander seeds 2 Teaspoon
Cumin seeds 2 Teaspoon
Poppy seeds 1 Tablespoon
Aniseeds 2 Teaspoon
Coconut 2 Tablespoon , freshly grated
Ginger 1 Teaspoon , chopped
Green chili 1 , chopped
Kashmir chilies 4 , broken
Cloves 2
Cardamom 2
Salt To Taste
Water 4 Tablespoon
For nawabi curry
Ghee 2 Tablespoon
Tomato puree 1/2 Cup (8 tbs)
Fresh cream 2 Tablespoon
Sugar 2 Teaspoon
Water 1/4 Cup (4 tbs)
For shahi pulao
Cooked rice 3 1/2 Cup (56 tbs)
Cardamom 1
Cinnamon 1
Cashew 1 Tablespoon , chopped
Raisin 1 Tablespoon , chopped
Powdered sugar 2 Teaspoon
Canned cherries 2 Tablespoon , finely chopped
Canned pineapple 2 Tablespoon , finely chopped
Other ingredients
Ghee 1 Teaspoon (For greasing)
Milk 2 Tablespoon

Directions

GETTING READY

1. Preheat the oven to 180C.

2. Grease a glass bowl with ghee.

MAKING

3. For nawabi paste: In a blender, place all ingredients and grind to a smooth paste.

4. In a frying pan, heat ghee,add in the prepared paste, cook stirring for 1 to 2 minutes.

5. Add tomato puree, fresh cream, sugar and salt, mix well and cook for another 2 minutes. Pour in water and cook again for 1 to 2 minutes.

6. In another pan heat ghee, add cardamom and cinnamon and saute for few seconds. Add in almond, cashew and raisin, saute until light brown in color.

7. Dump the rice in and gently toss to mix. Add sugar, cherries, pineapple and salt, mix lightly and cook until heated through.

FINALIZING

8. To the greased bowl, add half the portion of pulao and even it out using back of a spoon. Pour in the gravy, spread lightly and then finally add the remaining rice. Drizzle with milk.

9. Cover and bake at 180C for 10 to 12 minutes or microwave for 3 to 4 minutes.

SERVING

10. Demold and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 505Calories from Fat 163

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 134 mg5.58%

Total Carbohydrates 77 g25.7%

Dietary Fiber 6 g24%

Sugars 17 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet