Shahi Pulao Recipe
Shahi Pulao is one of the famous Indian veg rice dishes made by cooking fragrant basmati rice with aromatic spices, herbs, vegetables and dry fruits.
Ingredients
- 500 grams Basmati rice
- 2 tablespoon Ghee / clarified butter
- 2 tablespoon Cashew / Kaju halves
- 2 tablespoon Raisins / kishmish
- 2 tablespoon Almond/badam (half pieces)
- 1 no. Bay leaf (Tez patta)
- 1 no. Star anise (chakra phool)
- 1 inch Cinnamon piece
- 4 nos. Cloves
- 2 pods Cardamom
- ½ teaspoon Shah jeera
- 1 no. Chopped onion medium sized
- 1 each Chopped potato and carrot medium sized
- 1 teaspoon Ginger garlic paste
- 2 tablespoon Green peas/ matar
- ¼ teaspoon Turmeric
- ½ teaspoon Red chilli powder
- ½ teaspoon Garam masala
- 2 tablespoon Saffron milk Soak 7-8 saffron strands in 2 tablespoon milk
- ½ teaspoon Salt
- 2 tablespoon Chopped coriander leaves
- 1 tablespoon Chopped mint/pudina
- 1 teaspoon Lemon juice
Instructions
- Ingredients photo
- Steps for preparing Shahi pulao:
- First, rinse the rice a few times till the water runs clear, then soak it and keep aside for 15 to 20 minutes. Meantime prepare the other ingredients.
- Heat ½ tablespoons ghee in a cooking pot and add the below spices into it and roast them on low flame till they sizzle. - Bay leaf (Tez Patta), Cardamoms, Cloves, Cinnamon piece and Star anise (chakra phool)
- When spices start sizzling add 1½ bowl (same bowl used for measuring rice) water in it and ½ teaspoon salt. Let's Bring the water to a rolling boil.
- Now add soaked and drained rice to it and mix it well by stirring gently. Cook on medium flame till water is absorbed then cover the cooking pot with a lid and let rice cooked completely.
- In other kadhai heat 1 and ½ tbsp ghee and roast 2 tbsp cashew, 2 tbsp almonds and 2 tbsp raisins till it turns golden brown. roast on a low flame. Then remove it and keep it aside.
- In the same ghee add 1 tsp shah jeera, chopped onions. saute until onions turn light golden brown, then add 1 teaspoon ginger garlic paste.
- Now add chopped potatoes, carrots, and 2 tablespoons of Green peas (Matar).
- Further, add ½ teaspoon turmeric, ½ teaspoon salt (as per your taste), 1 teaspoon red chilli powder, 1/2 teaspoon garam masala then add saffron milk into it and then add cooked rice into it, mix well gently making sure everything is well combined.
- Cover kadhai with a lid. allow it to cook on low flame for two minutes, to infuse the aroma and flavour of its ingredients into the rice.
- At the end add fried nuts, chopped coriander and mint leaves, add 1 teaspoon lemon juice into it and finally mix it, stir it gently by making sure everything is combined well.
- Finally, your Shahi pulao is ready to serve. You can serve it with curd and papad.
