NADRU MAKHANA PULAO 

Nadru korma and nadru pulao are kashmiri classics and favourites around the world. The word ‘Pulao’ comes from the word ‘Palav’ which has persian origins.

Preparation time: 70 minutes (Serves 4)

For Nadru Masala

Ingredients:

•       1 cup lotus stem

•       (washed and cleaned)

•       1 cup yoghurt

•       1 tbsp besan

•       2 tbsp ghee

•       1 tsp cumin seeds

•       2 cloves

•       1 bay leaf

•       ½ inch cinnamon stick

•       1 black cardamom pod

•       2 green cardamom pods

•       ½ tsp dry ginger powder

•       1 tsp fennel powder

•       1 tsp garam masala powder

Salt as required 

For Rice

Ingredients:

•       2 tbsp oil

•       1 bay leaf

•       4-5 black peppercorns

•       2 cardamom pods

•       3-4 cloves

•       1 tsp kewra water

Salt as required 

For Garnish

Ingredients:

•       2 tbsp ghee

•       1 cup makhana (fox nuts)

•       1 cup fried onions (brista), for garnish

•       Few mint leaves, for garnish

•       Few coriander leaves, for garnish 

Preparation:

•       Peel the skin of the lotus stem and cut into thin slices. Heat water in a pot and add the sliced lotus stems. Cook it until tender

•       In a bowl, add yoghurt and besan. Mix it well. Now pour half a cup of water and mix

•       Heat ghee a pan and add cumin seeds. Let it fry for half a minute

•       Add cinnamon stick, cloves, black cardamom and green cardamom, bay leaves and fry until aromatic

•       Now pour the yoghurt mixture and mix well. Let it come to a boil and later simmer it for 10-12 minutes

•       Add the lotus stems and salt, mix well

•       Sprinkle dry ginger powder, fennel powder and garam masala powder, mix well

•       Cook until the curry is half absorbed and becomes thick

•       Now for the rice, heat oil in a pot

•       Add the bay leaf, black cardamom pods and cloves. Let them fry until aromatic

•       Now add the drained rice and sauté for a minute

•       Pour water and salt, cook the rice until 3/4th done

•       Drain the rice and keep aside

•       For the makhana, heat ghee in a pan and add the makhanas.  roast them until they soak up all the ghee and turn slight brown in colour. remove and keep aside

•       Take a handi and add the prepared nadru masala at the bottom

•       Sprinkle few mint leaves, fried onions and few roasted makhanas

•       Layer it with the cooked rice

•       Again sprinkle fried onions and mint leaves on top

•       Turn on the flame and keep a flat tawa on it

•       Place this pulao kadhai on the tawa and cover it with a lid. Let it cook on medium flame for 5-10 minutes

•       Later open the lid and top it up with the rest of the roasted makhanas

•       Garnish with coriander sprigs and serve hot