Shahi Pulao with Nawabi Curry ( Popular Restaurant Recipes )
by Tarla Dalal
21 Oct 2012
This recipe has been viewed 98365 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.
Shahi Pulao with Nawabi Curry ( Popular Restaurant Recipes ) recipe - How to make Shahi Pulao with Nawabi Curry ( Popular Restaurant Recipes )
Preparation Time: Cooking Time: Baking Time: 10 to 12 Minutes Baking Temperature: 180°C (360°F) Total Time:
Makes 4 servings
For The Nawabi Paste
3/4 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
Method
For the nawabi paste
For the nawabi curry
For the shahi pulao
How to proceed
Handy tip:
For the nawabi paste
- 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
- 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
- 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
- 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:
- Handy tip:
- If you wish to microwave the rice at step 4, make sure to use a microwave safe lid.
Shahi Pulao with Nawabi Curry Video by Tarla Dalal's Team
Nutrient values per serving
| Energy | 473 cal |
| Protein | 7.6 g |
| Carbohydrates | 52.1 g |
| Fiber | 3.7 g |
| Fat | 25.8 g |
| Cholesterol | 1.8 mg |
| Vitamin A | 302.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.6 mg |
| Vitamin C | 11.4 mg |
| Folic Acid | 24.2 mcg |
| Calcium | 79.7 mg |
| Iron | 1.7 mg |
| Magnesium | 103.5 mg |
| Phosphorus | 183.3 mg |
| Sodium | 15.2 mg |
| Potassium | 272.4 mg |
| Zinc | 1.4 mg |
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