November 18, 2011

Shahi Pulav with Nawabi Curry

I was thinking of preparing pulav and usually its pudina pulav or vegetable pulav. So was at crossroads, whether to prepare the usual stuff or think of something new. And lightning struck. I had bookmarked a recipe from Tarla Dalal - Shahi Pulav with Nawabi Curry. Best time to innovate was at lunch. Usually hubby walks home for lunch and leaves in a jiffy. So with all office issues on mind, even if the dish went for a toss - it wouldnt stand out in memory (atleast for him. Though he never complains :D). So lunch it was, real quickie one pot meal.

For the pulav
Milk - 1/4 cup
Saffron - few strands
Butter - 2 tbsp
Cardamom - 2
Almonds - 1 tbsp
Raisins - 1 tbsp
Cashew - 1 tbsp
Cooked Rice - 2 cups
Mixed Fruits - (Cherries, apple, pineapple) - 1/4 cup
Boiled Vegetables - (Beans, peas, corn, potato) - 1/4 cup
Salt to taste
For the curry
Tomato - 1
Fresh Cream - 2 tbsp
Cardamom - 1
Cloves - 1
Cinnamon - 1 inch stick
Onion - 1
Cashew - 1 tbsp
Almonds - 1 tbsp
Coriander Seeds - 1 tsp
Cumin - 1 tsp
Poppy Seeds - 1 tsp
Grated Coconut - 1 tbsp
Ginger - 1/2 inch
Green Chilli - 1
Red Chilli - 1
Salt to taste
Ghee - 1 tbsp

Grind all ingredients from Onion to  Red Chilli on the curry list into a fine paste adding little water.
Heat ghee, saute cardamon, cloves, cinnamon, finely chopped tomatoes/tomato puree till a nice aroma is there.
Add the paste and some water and mix well. Turn off heat, add cream and mix well. Keep it aside.
Warm milk and dissolve saffron in it.
Heat butter, add cardamom and saute till the flavors are infused. Add choppeed cashew, almonds, raisins, and saute till light brown.
Add cooked rice, fruits, salt and mix well. Cook on slow flame. Switch off heat, mix milk/saffron and divide into two parts.
Arrange on portion of pulav on a pressure cooker vessel, Spread the nawabi curry evenly on top of it. Top it with the other portion of the pulav.Cover with a lid and cook for 5 minutes in a pressure cooker without the safety weight.
Turn upside down on a serving plate, garnish and serve hot.

Bon Appetit!!