Name: Nawabi Tarkari Biryani
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 350 g/1¾ cups Basmati Rice; 200 g/7 oz Carrots; Whole Garam Masala; 6 Cloves; 30 ml/2 Tbs Milk; ½ g/1 tsp Saffron; 20 g/⅓ cup Coriander; 20 g/⅓ cup Mint; Rosewater to sprinkle (optional); 5 g/1 tsp Red Chilli powder; 220 g/1 cup Yoghurt; 3 g/½ tsp Turmeric; 2 Black Cardamom; 4 Green Chillies; 30 g/3 Tbs Ginger; 25 g/1 oz Glazed Cherries; 20 g/2 Tbs Garlic; 2 sticks Cinnamon (1-inch); 100 g ⅔ cup Onions; 50 g/⅓ cup Almonds; 25 g/3 Tbs Sultanas; 120 g/⅔ cup Ghee; 6 Green Cardamom; Salt; 2 Bay Leaves; 200 g/7 oz Potatoes; 50 g/⅓ cup Cashewnuts; A pinch Mace

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A favourite with the ‘Noobs’ of Hyderabad—whenever they wanted to forego meat and yet wanted something delicious. Like the Sofyani, the Nawabi too is mild and ‘light’.

Ingredients

350 g/1¾ cups Basmati Rice
200 g/7 oz

Method

Preparation

THE RICE: Pick, wash in running water and soak in a handi for 30 minutes. Drain, replenish with fresh water, add half the whole garam masala and salt, bring to a boil and cook until rice is almost done. Drain.

THE VEGETABLES: Peel, wash and dice potatoes and carrots, immerse potatoes in water. Peel, wash and slice onions. Remove s