Nawabi Pulao | How to make Awadhi Style Nawabi Pulao

For the second day of Rice dishes, I have the Nawabi Pulao from the Awadhi Cuisine. Awadhi Cuisine is a rich cuisine with most of the dishes cooked in milk, nuts and whole spices. In today's dish, it was vegetables cooked in masala along with roasted paneer and nuts. It makes a great dish to have along with rich shahi paneer or Makhani dal.

I made it for the Awadhi Thali during the Indian States adapted from here.

Beauty of this dish is that it can be served as such as I have curried the vegetables and it has paneer too for protein.

Nawabi Pulao

For the rice

Basmati Rice - 1 cup 
Water 1 cup
Milk 1 cup
Ghee 1 tbsp
Cumin seed 1/4 tsp
Cloves 2-3
Cinnamon 1 small stick
Bay Leaf - 2 small
Ghee - 2 tsp

For Vegetables

French beans, Carrot, Green Peas - 1 cup
Salt to taste
Oil - 1 tsp
Garam Masala - 1/2 tsp
Red Chili powder - 1/2 tsp

Cottage cheese, cut into small cubes deep fried and immersed in water with a pinch of turmeric
Few strands saffron dissolved in 4-5 tsps of warm water
Fried crisp onion
Fried almonds, cashew nuts, raisins with 2 tsp ghee

How to make the rice

For the Rice

Wash and soak the rice for 15 - 20 mins. Saute ghee and add the whole spices. Then add the drain rice and combine everything well. Toss for couple of minutes. Add waste and milk and cook till almost done. Remove and keep it aside.

For the vegetables.

Saute oil. add the boiled vegetables and all the spice powders. Combine well till cooked.

For the assembling.

In either a baking dish or a thick pan, grease the bottom with ghee, place one layer of rice, followed by vegetables and paneer and nuts. cover with next layer of rice. top with fried onions. Sprinkle saffron milk and cover tightly with a lid. Bake at 150 C for 15 or in a thick bottom pan in simmer for 15 mins.

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Posted in: Indian Cook