This fragrant "pearl veil" pulao is Lucknowi royalty. Long grains resemble pearls ("motiya") when cooked perfectly. Fun fact: The rice is partially cooked before layering with saffron milk - a technique from Mughal kitchens. The dry fruits (pistachios, almonds) add luxury. Traditionally served at weddings in copper handis. Modern versions might use quinoa for health twists. The kevra water adds floral notes. Perfect with dum ka murgh or vegetarian kurma. The delicate flavors showcase Awadhi cuisine's sophistication. A dish where simplicity meets grandeur.