Awadhi Pulao

Background

Awadhi Pulao is a delectable rice dish originating from the Awadhi region in Northern India, particularly the city of Lucknow. This aromatic and flavorful rice preparation is a testament to the rich culinary heritage of the Nawabs of Awadh, who were known for their extravagant and elaborate feasts. Awadhi Pulao is characterized by the delicate balance of spices and the use of fragrant ingredients, making it a royal delight.

Ingredients

• Basmati Rice - 2 cups
• Mixed Vegetables (carrot, peas, beans) - 1.5 cups
• Ghee - 3 tablespoons
• Bay Leaf - 2
• Cinnamon - 1 stick
• Cloves - 4
• Green Cardamom - 3
• Cumin Seeds - 1 teaspoon
• Onion - 1 large, sliced
• Garlic Paste - 1 teaspoon
• Ginger Paste - 1 teaspoon
• Green Chilies - 2, slit
• Coriander Powder - 1 teaspoon
• Cumin Powder - 1 teaspoon
• Turmeric Powder - 1/2 teaspoon
• Red Chili Powder - 1 teaspoon
• Salt - to taste
• Fresh Coriander - for garnish
• Water - 3.5 cups
• Saffron - a pinch, soaked in 2 tablespoons of milk
• Cashews - 10-12, fried
• Raisins - 10-12, fried

Preparation

Before you begin cooking the Basmati Rice, rinse it thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. After rinsing, soak the rice in water for about 30 minutes. This step helps the rice cook evenly and enhances its texture.

Preparing the Ingredients

While the Basmati Rice is soaking, prepare the other ingredients. Peel and slice the onion thinly. Make a paste of garlic and ginger. Slit the green chilies lengthwise. Gather the mixed vegetables like carrots, peas, and beans, and chop them into small equal-sized pieces.

Cooking Process

Heat a deep non-stick pan or a thick-bottomed pot over medium heat. Add the ghee and let it melt. Once the ghee is hot, add the bay leaves, cinnamon stick, cloves, and green cardamom. Allow the whole spices to sizzle for a few seconds. Now, add the cumin seeds and let them splutter.

Next, add the sliced onion to the pan and sauté until golden brown. Add the garlic-ginger paste and the slit green chilies. Cook until the raw smell disappears. Stir in the chopped mixed vegetables and sauté for a few minutes.

Sprinkle in the coriander powder, cumin powder, turmeric powder, and red chili powder. Season with salt and mix well. Drain the soaked Basmati rice, add it to the pan, and toss gently with the spices and vegetables.

Pour in the measured amount of water and bring it to a boil. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 15 minutes. Use a cooking timer to ensure the rice is perfectly cooked.

Once the rice is cooked, gently fluff it with a fork. Drizzle the soaked saffron milk over the rice for a rich color and aroma. Toss in the fried cashews and raisins for added texture and intricacy.

Finally, garnish with freshly chopped coriander before serving.

How to Enjoy Awadhi Pulao

Awadhi Pulao is best savored warm, accompanied by a refreshing raita or a side of pickle. This rich and aromatic dish is perfect for festive occasions or a luxurious weekend meal. The blend of ghee, spices, saffron, and nuts makes it a sumptuous treat that is sure to impress your guests. Enjoy the explosion of flavors and the culinary legacy of the Awadhi region with every spoonful!