Nawabi Pulao Recipe in Indian Style #Foodiesblog.ooo

Ingredients of Nawabi Pulao

1/2 kilograms chopped into cubes,washed & dried chicken
1/2 kilograms soaked,washed & dried basmati rice
1 cup milk
1 large ginger
4 pinches powdered salt
3 cup Water
1/4 kilograms chopped into cubes,washed & dried mutton
3 medium onion
12 cloves garlic
6 tablespoon melted ghee
1 teaspoon Rose water

For The Main Dish 1 cup beaten yoghurt (curd)
1/2 cup shelled,boiled peas2 boiled egg How to make Nawabi Pulao      Step 1

    For making this mughlai lunch/dinner recipe, clean and wash rice and     soak it in water for 15 minutes.
    Step 2

    Cook the rice till half done. Keep aside.
    Step 3

    Clean and cut the mutton and chicken into cubes. Boil the eggs and keep     aside.
    Step 4

    Slice the onions. Grind ginger and garlic to a paste.
    Step 5

    Heat ghee in a frying pan, add onions, ginger-garlic paste and fry well.
    Step 6

    Add the chicken and mutton and fry them for 3 minutes. Add 3 cups of  water and salt to taste and cook on slow fire till the meat is tender and only 1/3 of the gravy is left.
    Step 7

    Add some more ghee and the well beaten curd. Cook on a slow fire until     the curd gets absorbed.
    Step 8

    Add 1 teaspoon of rose water after the meat has cooled.
    Step 9

    Take a heavy bottomed pan and arrange alternate layers of rice and cooked meat taking care that the first and last layers are that of rice.
    Step 10

    Place in an oven and cook for about 15-20 minutes on low heat.
    Step 11

    Garnish with fried onions, quartered boiled eggs and boiled green peas.