Name: Shahi Nazar Pulao recipe by Swarnava Halder at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: Gobindobhog Rice 1 cup (250gm); Chopped Onion 1/2 cup; Finely Grated Carrot 1/2 cup; Onion Paste 1 tablespoon; Ginger Paste 1 tablespoon; Poppy Seeds Paste 1 tablespoon; Garlic Paste 1/2 tablespoon; A couple of cinnamon stick (1 inches each); Four green cardamoms; Four cloves; One bay leaf; Plain Yoghurt 1 tablespoon; Rose Water 1 tablespoon; Keora Water 1 tablespoon; Ten to twelve soaked raisins; Twelve dry roasted cashewnuts; White oil 2 tablespoon; Ghee 2 tablespoon; Lukewarm Water 1 cup; Lukewarm Milk 1/3 cup; Sugar 3 tablespoon; Salt to taste

ABOUT Shahi Nazar Pulao RECIPE

My grandmother was a lady from Dhaka, Bangladesh and that is why she was an expert in cooking Dhakai dishes.This pulao is one of her Dhakai recipes that I have still now.The dish is so named due to its gorgeous, attractive looks. Grandma used to make it in the handi, but my mother now makes it in the microwave oven, easier to make but the same taste with a nice aroma.

Ingredients Serving: 2

Gobindobhog Rice 1 cup (250gm)
Chopped Onion 1/2 cup
Finely Grated Carrot 1/2 cup
Onion Paste 1 tablespoon
Ginger Paste 1 tablespoon
Poppy Seeds Paste 1 tablespoon
Garlic Paste 1/2 tablespoon
A couple of cinnamon stick (1 inches each)
Four green cardamoms
Four cloves
One bay leaf
Plain Yoghurt 1 tablespoon
Rose Water 1 tablespoon
Keora Water 1 tablespoon
Ten to twelve soaked raisins
Twelve dry roasted cashewnuts
White oil 2 tablespoon
Ghee 2 tablespoon
Lukewarm Water 1 cup
Lukewarm Milk 1/3 cup
Sugar 3 tablespoon
Salt to taste

Instructions

Heat up a wok with some oil & ghee & fry the chopped onion to make beresta.
Soak the rice in cold water for half an hour & then drain the water out.
Set the Microwave Power Level at 100% i.e. high power mode & heat up a microwave safe glass bowl with the white oil & ghee.
Now temper it with the cinnamon, bay leaf, cloves & cardamom for a couple of minutes.
Now, add the onion & garlic paste,mix well & rotate the bowl it the oven for 3 to 4 minutes.
Now add the ginger paste & poppy seeds paste & cook it for another couple of minutes.
Mix the curd now & cook for 2 minutes.
Now add the grated carrot in the masala mixture,mix well & cook for another 3 to 4 minutes.
Add the soaked rice in the same bowl,mix very well & cook in the oven for 2 minutes.
Now add the water, milk, sugar, salt, keora & rosewater, cashew nuts & raisins in it & sprinkle some ghee from the top & cook it for 16 minutes at high power.
After 16 minutes, keep the bowl inside the oven for 5 minutes more as a standby time & then take it out.
Garnish it with some cashew nuts, raisins & beresta & serve hot.

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