Shahi Pulao with Nawabi Curry ( Popular Restaurant Recipes )
by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 74714 times
A 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.
- Combine all the ingredients and blend in a mixer to a smooth paste, using ¼ cup of water. Keep aside.
- Heat the ghee in a broad non-stick pan, add the nawabi paste and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the tomato purée, fresh cream, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
- Heat the ghee in a non-stick pan, add the cardamom and cinnamon, mix well and sauté on a medium flame for a few seconds.
- Add the almonds, cashewnuts and raisins, mix well and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour.
- Add the rice, mix well and cook on a medium flame for 1 minute.
- Add the sugar, cherries, pineapple and salt, mix lightly and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide it into 2 equal portions and keep aside.
- Grease a microwave safe baking bowl with ghee, put 1 portion of a shahi pulao in it and spread it evenly using the back of the spoon.
- Put the prepared nawabi curry over it and spread it evenly using the back of the spoon.
- Put the 2nd portion of shahi pulao over it and spread it evenly.
- Pour the milk over it, cover with a lid and cook in a pre-heated oven at 180 c for 10 to 12 minutes or microwave on high for 3 to 4 minutes.
- Just before serving, turn upside down on a big serving plate.
- Serve immediately.
- If you wish to microwave the rice at step 4, make sure to use a microwave safe lid.
Nutrient values (Abbrv) per serving
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