NARGIS PULAV WITH NAVABI CURRY
1-cup basmati rice
100 grams peas
grams apricots (jardalu) 25 grams cashew-nuts
1-tbsp. poppy seeds
25 grams raisins
For the stuffing:
tbsp. green chili paste salt
2-tsp. all-purpose flour � cup pomegranate seeds
and soak the rice in the water for � hour. Cook rice in the boiling
water. Cook well, until al the rice separates, boil peas. Add salt,
sugar and ghee.
Remove the almond seeds from the apricot (Jaradalu). Soak in the
water for an hour. Add salt, chili paste, all-purpose flour and make
good smooth mixture. Grind if needed. Make equal size small ball.
Fry in the oil. These are called nargis balls. Saut� the cashew-nuts
ghee in a pot. Make baghar with cinnamon, cloves and cardamom. Add
cooked rice, nargis balls, fried cashew-nut, raisins and mix well.
Sprinkle pomegranate seeds powder and poppy seeds. Mix well.