Nargis Pulav With Navabi Curry

Nargis Pulav With Navabi Curry


    • 1-cup basmati rice
    • 100 grams peas
    • 50 grams apricots (jardalu)
    • 25 grams cashew-nuts
    • 1-tbsp. poppy seeds
    • 25 grams raisins
    • 4 tbsp. ghee
    • 2-tbsp. sugar
    • salt

For the stuffing:

    • 2-tsp. all-purpose flour
    • 1/2 cup pomegranate seeds
    • 4 cloves
    • 4 cardamom
    • 2 cinnamon


Wash and soak the rice in the water for 1/2 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. Sauté the cashew-nuts and raisins.

Heat 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.