Shahi Nawabi Pulao Recipe

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Directions

• Clean, wash and soak the rice in enough water for 4 hours and after 4 hours drain the water from the rice
• In a vessel add enough water and salt, mix it well and cook on a slow flame and cook till the rice is cooked.
• Discard the extra water and divide the rice into three equal portions.
• Add a little orange food color to one portion of rice, green food color to the second portion rice and yellow food color to the third portion of rice and keep it aside.
• Heat oil in a pan and add cloves, cinnamon, curry leaves, asafoetida, and cumin seeds and saute till the seeds crackle.
• Add the curd and salt and mix it well.
• Remove from the flame and keep it aside.
• In a bowl add carrots, green peas and corn, mix it well and keep it aside.
• Grease a baking dish and pour the curd mixture in a greased baking dish.
• Spread half of the vegetable mixture evenly on top.
• Spread half of the yellow rice followed by half the green rice followed by half the orange rice.
• Spread the remaining vegetable mixture and sprinkle a little salt.
• Spread the remaining green rice, followed by the orange rice followed by the yellow rice.
• Garnish with sliced almonds, pistachios, cashew nuts and saffron.
• Bake in a pre-heated oven on low power for 1½ hours.
• Serve it hot.

Meghna Nath