Shahi Pulao with Nutrela

Shahi pulao with nutrela is a palatable dish. The mixture of Indian spices with nutrela makes the pulao delicious.  In this post, we will explore the receipe in detail for preparing shahi pulao with nutrela. The preparation takes place in the following manner:

1. First we prepare “Spiced  & sautéed nutrela”.
2. Then prepare “Curry” for the base.
3. Now prepare “Spiced white rice”.
4. And then , mix the nutrela, curry, and rice. And final garnishing.

Let’s explore the ingredients & respective procedure for each of the above mentioned steps.

Arrange the following ingredients before starting the actual preparation:

Ø  For  Spiced and Sautéed Nutrela:

•   1 cup  raw nutrela
•   ¾ tsp  of chilli powder
•   ¼ tsp turmeric powder
•   1 tsp of coriander powder
•   ½ tsp of cumin powder
•    Salt (according to your taste)
•    2 tbsp ghee (or any refined oil) 

Ø  For Curry:

•     2 ½ cups finely chopped onion
•        3 tsp ginger-garlic paste
•        2 tsp chilli powder
•        3 inch cinnamon stick (broken into pieces)
•        8 cloves
•        6 peppercorns
•        4 green cardamoms  (grind together  for garam masala)
•        ¼ tsp turmeric powder
•        ½ cup well whipped curd
•        3 ½ tbsp of ghee 
•        Salt (according to your taste)

Ø  For Spiced White Rice:

• 2 cups Basmati rice
•  3 ½ cups of water
• 15 peppercorns
• 2 inch cinnamon sticks ( broken into pieces )
• 8 cloves
• 4 green cardamoms
• 1 tsp shahjeera
• 4 bay leaves
• Salt (accodding to your taste)
• 2 tbsp lemon juice
• 4 tbsp ghee (Instead of ghee, you can also use refined oil)

 

Ø  For Garnishing the Pulao:

•  1 ½ cups finely and deep-fried onions
•  2 tbsp ghee

Procedure :

 

 v  For Spiced and Sautéed Nutrela:

 1.      Take a glass bowl. Put a cup of nutrela in the glass bowl.

2.      Now add ghee and all the spices in the nutrela.

3.      Then add salt (according to your taste) to the nutrela.

4.      Mix well the nutrela with added spices and ghee for marination.

5.      Keep aside.

6.      Just before serving, sauté this preparation in hot ghee and add it to the curry.

 

v  For Curry:

1.      Take a medium sized pan and heat it on low flame.

2.      Put ghee into the pan and add onion.

3.      Fry onion till the color of onion change to golden brown.

4.      Then, add ginger-garlic paste and turmeric powder and cook for 5 minutes.

5.      Add curd to the pan and again cook for 10 minutes.

6.      Then add little water for thick gravy.

7.      When the gravy becomes thick add garam masala*.

8.      Now cook for about 10 minutes and keep aside.

 

*garam masala (powder of cloves, cardamoms, peppercorns and cinnamon sticks)

 v  For Spiced White Rice:

1.      First take a thick bottomed non-stick pan and heat it on low flame.

2.      Put ghee into the pan.

3.      Add shahjeera and bay leaves to the ghee in pan.

4.      Add all the spices to the ghee and fry it in the medium flame.

5.      Now pour rice into the pan and fry it for 5 minutes on low flame.

6.      Now add water and cover the pan with lid.

7.      Let it cook on low flame.

8.      Add salt and lemon juice when the rice is about to cook completely.

 

v  For Garnishing:
 

1.      First take a Non-stick pan.

2.      Pour 2 tbsp of ghee and heat it on medium flame.

3.   Now sauté the preparation (marinated nutrela).

4.   Take out the spiced and sautéed nutrela and add it to the Curry.

5.   Again, take 1 tbsp of ghee and heat it on low flame.

6.   Deep fry onion and keep aside.

7.   Now take the pulao in a palte.

8.   Mix the curry to the spiced white rice.

9.   Sprinkle the deep fried onion on it.

10.  Serve the hot shahi pulao with Nutrela.