Chef Mohsin Qureshi’s The Doodhi Nalli Pulao Is A Rich Awadhi Delight For Summer; Recipe Inside

Whether enjoyed as pulao or biryani, this combination of meat and rice has endured the test of time. This traditional match is elevated to a new level by the dish doodhi nalli pulao. Known for its rich flavour and tender texture, the mutton shank, or nalli, is the dish’s focal point. This dish is a great option for the summer table if you’re searching for a filling meal that also feels light and wholesome.

Chef Mohsin Qureshi Is Reviving Traditional Recipes

Having spent years honing the craft of Awadhi cooking, Chef Mohsin is dedicated to preserving the area’s royal culinary customs. An excellent illustration of that effort is his Doodhi Nalli Pulao. The dish perfectly embodies traditional Awadhi cuisine, featuring tender, well-marinated mutton shanks paired with fragrant, creamy rice. Perfect for warm weather, a hint of mint brightens and lightens the pulao. Whether you have always loved regional Indian food or have never tried it, this recipe is worth a try.

Also Read: Chef Mohsin Qureshi Brings Back The Lost Nalli Shahi Qorma, A Nawabi Treasure From Lucknow; Recipe Inside

Doodhi Nalli Pulao, A Recipe You Must Try

Ingredients:

• 500g mutton shank (nalli)
  
• 1 cup basmati rice
  
• 1 medium-sized bottle gourd (doodhi), peeled and chopped
  
• 1 large onion, sliced
  
• 2 tomatoes, chopped
  
• 2 tbsp ginger-garlic paste
  
• 1-2 green chillies, slit
  
• 1/4 cup fresh mint leaves
  
• 1 tbsp ghee
  
• 2 tbsp cooking oil
  
• 1 tsp cumin seeds
  
• 2-3 cloves
  
• 2 cardamom pods
  
• 1 cinnamon stick
  
• 1 bay leaf
  
• 1/2 tsp turmeric powder
  
• 1 tsp garam masala
  
• Salt to taste
  
• Water (as needed)
  

Method:

1. Begin by marinating the mutton shank with ginger-garlic paste, salt, turmeric, and garam masala. Let it rest for at least 30 minutes to absorb the flavours.
2. Heat 1 tbsp oil and 1 tbsp ghee in a large pot. Add the whole spices (cumin seeds, cloves, cardamom, cinnamon, and bay leaf). Sauté for a minute until fragrant. Add the marinated mutton and cook until browned on all sides.
3. In a separate pan, cook the basmati rice with enough water, ensuring it remains fluffy and not overcooked. Drain and set aside.
4. In the same pot, add the sliced onions and sauté until golden brown. Add the chopped tomatoes and cook until softened.
5. Add the chopped doodhi to the pot with the mutton. Stir well and let it cook for 5-7 minutes until the doodhi softens and releases its moisture.
6. Add the cooked rice to the pot, layering it over the mutton and doodhi. Pour in enough water to cook the rice, along with the mint leaves. Cover the pot and cook on a low flame for 20-25 minutes, allowing all the flavours to meld together.
7. Once the Doodhi Nalli Pulao is ready, fluff it up gently with a fork. Serve hot, garnished with fresh mint leaves and a squeeze of lemon.

Also Read: This Raw Mango And Spinach Chutney By Meghna’s Food Magic Is The Summer Recipe You Need!

This pulao is a perfect example of how Awadhi cuisine blends tradition with fresh, innovative touches, offering a delicious, hearty meal that will leave you craving more.

Cover Image Courtesy: chef_mohsin_qureshi/Instagram