Ingredients
1/2 kg chicken
1/4 kg mutton
1/2 kg rice
1 cup curd, well beaten
1 cup milk
3 onions
2 eggs
1/2 cup green peas, shelled
1 pod arlic
1 big piece of ginger
1 tsp rose water
Ghee or oil for frying
Salt to taste
Method
– Clean and wash rice and soak it in water for 15 minutes.
– Cook the rice till half done. Keep aside. 3. Clean and cut the mutton into cubes. Joint the chicken. Boil the eggs and keep aside.
– Slice the onions. Grind ginger and garlic to a paste.
– Heat ghee in a frying pan, add onions, ginger-garlic paste and fry well.
– Add the jointed chicken and fry. 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.
– Add some more ghee and the well beaten curd. Cook on a slow fire until the curd gets absorbed.
– Add 1 tsp of rose water after the meat has cooled.
– 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.
– Place in an oven and cook for about 15-20 minutes on low heat.
– Garnish with fried onions, quartered boiled eggs and boiled green peas.
Nawabi Pulao
