Nawabi Pulao is a luxurious rice dish that brings together the best of Indian cooking traditions. I first learned this recipe from my grandmother, who’d make it for big family gatherings. The combination of two types of meat with fragrant rice and gentle spices creates something really special. The rose water adds a subtle, elegant touch that makes this dish stand out from regular pulao recipes.
About the Recipe
This recipe takes basic pulao to the next level with its mix of chicken and mutton. The meat is cooked slowly with yogurt until tender, while layers of partially cooked rice soak up all those wonderful flavors. The final touch of rose water gives it a subtle fragrance that’s just beautiful. It’s fancy enough for guests but simple enough to master at home.
Why You’ll Love This Recipe
You’ll love how the meat turns out so tender it almost melts in your mouth. The layering technique might seem tricky at first, but it’s actually quite fun once you get the hang of it. The mix of fried onions, soft meat, and fluffy rice creates amazing textures in every bite. Plus, the recipe is pretty forgiving – if you’re new to Indian cooking, you can take your time with each step and still get great results.
Nawabi Pulao
Cooking Tips
– Soak the rice properly – it makes a big difference in the final texture
– Don’t rush the meat cooking process – slow cooking makes it tender
– Layer the rice and meat while they’re still warm
– Keep the heat low when adding yogurt to prevent curdling
– Let the dish rest for 10 minutes after cooking before serving
Serving and Storing Suggestions
Serves 6-8 people. Takes about 2 hours to prepare and cook. Serve hot with raita or a simple salad. Leftovers keep well in the fridge for 2-3 days – just reheat gently with a splash of water. Great for making ahead for parties.
Similar Recipes
- Chicken Biryani
- Mutton Yakhni Pulao
- Mixed Vegetable Pulao
Nutrient Benefits
This protein-rich dish provides complete nutrition with meat, rice, and eggs. It’s packed with protein for muscle health, carbohydrates for energy, and essential minerals from the spices. The yogurt adds calcium and good bacteria for gut health.
Nawabi Pulao
Ingredients
- 1/2 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 Garlic
- 1 big piece of Ginger
- 1 tsp Rose water
- Ghee or Oil for frying
- Salt to taste
Instructions
- Clean and wash rice and soak it in water for 15 minutes.
- Cook the rice till half done. Keep aside.
- 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.
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Frequently Asked Questions
Can I make this with just one type of meat?
Yes. You can use either chicken or mutton alone. Just adjust the cooking time – chicken needs about 30 minutes, while mutton takes 45-60 minutes to get tender.
Is rose water necessary?
While traditional, you can skip rose water if you don’t have it. The dish will still taste great, just missing that subtle floral note.
Can I make this in advance for a party?
Yes. Make it up to a day ahead and reheat gently before serving. Add a little water while reheating to keep the rice moist.
2 comments
yery owesome
This recipe doesn’t really make any sense…… How and when to cook the lamb? What to do with the milk?