Nawabi Pulao Recipe

• 1/2 kg Chicken
• 1/4 kg Mutton
• 1 cup Curd (yogurt)
• 1/2 kg Rice
• 2 Eggs
• 3 Onions
• 1/2 cup Green Peas (shelled)
• 1 pod Garlic
• 1 big piece Ginger
• 1 tbsp Rose Water
• Oil
• Salt (to taste)

• Soak rice in water for 15 minutes. Cook it with salt and water. Set aside.
• Clean the mutton and chop it into cubes and join the chicken.
• Boil the eggs and keep them aside. Boil green peas with salt and keep aside. Also, slice onions and keep aside.
• Grind ginger and garlic to make a smooth paste.
• Heat oil in a pan. Add sliced onions and ginger-garlic paste and fry well.
• Add mutton cubes and fry for a few minutes. Then, add in jointed chicken and fry well.
• Pour in 3 cups of water and salt to taste. Continue to cook on low heat, until the meat is tender and the gravy thickens to 1/3rd.
• Add some more oil and well-beaten curd. Cook on low heat, until the curd is absorbed by the meats. Finally, add rose water.
• Take a heavy bottomed vessel and arrange alternate layers of rice and cooked meat, ensuring that the first and last layer consists of rice.
• Place the vessel in an oven and cook until the rice grains separate from each other.
• Garnish with boiled eggs and boiled green peas before serving.