Nawabi Pulao
Ingredients :
| Chicken |
- 1/2 kg |
 |
| Mutton |
- 1/4 kg |
| Curd |
- 1 cup |
| Milk |
- 1 cup |
| Rice |
- 1/2 kg |
| Eggs |
- 2 no's |
| Onions |
- 3 no's |
| Shelled green peas |
- 1/2 cup |
| Garlic |
- 1 pod |
| Big piece of ginger |
- 1 |
| Rose water |
|
| Oil for frying |
|
| Salt |
- to taste |
Method of Preparation :
Wash rice and soak in water
for 15 minutes. Cook it with salt and water.
Clean and cut the mutton
into cubes and joint chicken. Boil the eggs and keep aside. Boil green peas
with salt and keep aside. Slice the onion. Grind ginger and garlic to a smooth
paste. Heat ghee in a frying pan. Add onions, ginger, garlic paste and fry well.
Add mutton pieces and fry for a few minutes. Add jointed chicken and fry well.
Add 3 cups of water and salt to taste and cook on a slow fire until the meat
is tender and only 1/3 of the gravy is left.
Add some more ghee and
add well beaten curds. Cook on a slow fire until the curd gets absorbed by the
meat. Add 1 teaspoon of rose water after this has cooled. Take a heavy
bottomed vessel and arranged alternate layers of rice cooked meat, making sure
that the first and last layer consist of rice. Place in an oven and cook until
the rice grains are separate. Serve garnished with fried onions, quartered hard,
boiled eggs and boiled green peas.
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