Why recepie famous for?
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.
Ingredients
For The Nawabi Paste3/4 cup sliced onions
1 tbsp broken cashewnuts (kaju)
1 tbsp chopped almonds (badam)
2 tsp whole coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp poppy seeds (khus-khus)
2 tsp aniseeds
2 tbsp freshly grated coconut
1 tsp chopped ginger (adrak)
1 green chilli , roughly chopped
4 whole dry kashmiri red chillies , broken into pieces
2 cloves (laung / lavang)
2 cardamoms
salt to taste
For The Nawabi Curry
2 tbsp ghee
1/2 cup readymade tomato puree
2 tbsp fresh cream
2 tsp sugar
salt to taste
For The Shahi Pulao
3 1/2 cups cooked rice
2 tbsp ghee
1 cardamom (elaichi)
1 stick cinnamon (dalchini)
1 tbsp chopped almonds (badam)
1 tbsp chopped cashewnuts (kaju)
1 tbsp chopped raisins (kismis)
2 tsp powdered sugar (optional)
2 tbsp finely chopped canned cherries
2 tbsp finely chopped canned pineapple
salt to taste
Other Ingredients
ghee for greasing
3 tbsp milk
Instructions
For the nawabi paste
Combine all the ingredients and blend in a mixer to a smooth paste, using ¼ cup of water. Keep aside.
For the nawabi curry
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.
For the shahi pulao
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.
How to proceed
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.
Handy tip:
If you wish to microwave the rice at step 4, make sure to use a microwave safe lid.
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