Awadhi Nimona Pulao
A fragrant royal rice delicacy layered with sweet green winter peas paste, whole spices, and tender vegetables. Slow-cooked in the traditional dum style, it offers a deeply aromatic and comforting flavor profile unique to Awadh.
60min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Drain the soaked basmati rice and set aside.
2
Heat ghee in a heavy-bottomed pan or handi over medium heat, add the cumin seeds and whole spices until they crackle.
3
Add the sliced onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
5
Add the cubed potatoes and crushed green peas, sautéing for 3 to 4 minutes.
6
Add turmeric powder, red chili powder, garam masala, and salt, mixing well with the vegetables.
7
Add the drained basmati rice to the pan and gently stir to coat the grains with the spice mixture without breaking them.
8
Pour in the warm water or vegetable stock and bring to a gentle boil.
9
Cover the pan with a tight-fitting lid, reduce the heat to low, and let it simmer for 15 to 18 minutes until the rice and potatoes are fully cooked and water is absorbed.
10
Garnish with freshly chopped coriander leaves and fried onions before serving warm with raita.
Ingredients
1.5 cups aged Basmati rice, soaked for 30 minutes
1 cup fresh green peas (matar), coarsely crushed
2 medium potatoes, peeled and cut into cubes
2 tablespoons ghee
1 large onion, thinly sliced
1 tablespoon ginger-garlic paste
2 green cardamoms
1 black cardamom
2 cloves
1-inch cinnamon stick
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2.5 cups warm water or vegetable stock
Salt to taste
Fresh coriander leaves for garnishing
Fried onion (birista) for garnishing
*This AI-generated recipe may contain inaccuracies.