For Soaking Rice
- 1.5 cups rice or 275 grams rice
- 3 tablespoons Ghee
- 1 pinch of saffron
- ½ tablespoon warm water for soaking saffron
Dry Fruits & Nuts
- 1 tablespoon almond
- 12 to 15 cashews
- 1 tablespoon pistachios
- 1 tablespoon raisins
- ½ teaspoon caraway seeds (shahi jeera)
- 2 inches cinnamon
- 1 tej patta (indian bay leaf)
- 4 green cardamoms
- 1 black cardamom
- 4 cloves
- 2 to 3 strands of mace
- 1.5 cups cups thinly sliced onions or 135 grams onion or 1 large onion
- ½ tablespoon Ginger Garlic Paste
- 1 green chilli – chopped
- ¼ cup chopped coriander leaves
- 1 tablespoon chopped mint leaves
- ½ cup chopped tomatoes or 1 medium sized tomato
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon biryani or pulao masala powder or ¼ teaspoon garam masala powder
- 3 tablespoon Curd (yogurt)
- 1.5 to 2 cups chopped mix vegetables – carrots, potatoes, cauliflower, french beans, broccoli, mushrooms
- ⅓ cup green peas (fresh and frozen)
- 2.5 to 2.75 cups water
- salt as required
- some mint leaves or coriander leaves for garnishing
Directions For Making Shahi Pulao
- Rinse basmati rice very well in water till the water runs clear of starch.
- Then soak rice in enough water for 30 minutes. After 30 minutes drain all the water and keep rice aside.
- In a small bowl mix ½ tablespoon warm water and 1 pinch of saffron (kesar). Also chop all the veggies and slice the onions.
Frying Nuts & Dry Fruits
- Heat ghee in a heavy pot or a pan. Keep the flame to low or medium-low.
- Add almonds. fry almonds till they change color and become a shade darker. Remove with a slotted spoon and keep aside.
- Next add cashews and fry them till the cashews become golden. Remove with a slotted spoon and keep aside.
- Then add pistachios and fry for a few seconds. Remove and keep aside.
- Next add 1 tablespoon of raisins and fry till the raisins become plump and swell. remove and keep aside.
Making Shahi Pulao
- Keep the flame to a low and add the following whole spices – ½ teaspoon shah jeera (caraway seeds), 2 inch cinnamon (dalchini), 1 tej patta (indian bay leaf), 4 green cardamoms (hari elaichi), 1 black cardamom (badi elaichi), 4 cloves (lavang) and 2 to 3 strands of mace (javitri).
- Fry the spices for a few seconds till they become aromatic and splutter.
- Then add thinly sliced onions. Mix well and begin to sauté onions on a medium-low flame.
- Stirring often sautéing onions till they become golden.
- When the onions become golden, switch off the flame and remove about ¼ to ⅓ cup onions. Keep aside.
- Switch on the flame and add ½ tablespoon ginger-garlic paste. Sauté till the raw aroma of ginger-garlic goes away.
- Then add chopped tomatoes and mix.
- Add the chopped green chilli, chopped coriander leaves and chopped mint leaves. mix well.
- Add ¼ teaspoon turmeric powder (haldi), ½ teaspoon kashmiri red chilli powder, ½ teaspoon biryani or pulao masala powder or ¼ teaspoon garam masala powder.
- Mix and sauté till tomatoes soften.
- Keep the flame to a low and then add 3 tablespoons of fresh curd (dahi or yogurt).
- As soon as you add curd, mix quickly so that it does not split. Mix very well.
- Now add 1.5 to 2 cups chopped veggies like carrots, french beans, cauliflower, mushrooms, potatoes. Also add ⅓ cup green peas.
- Mix and sauté veggies for a minute.
- Add 2.5 to 2.75 cups of water. Depending on the quality of rice, you can add less or more water. mix well.
- Season with salt as per taste. Mix again. Check the taste of water and it should taste slightly salty.
Cooking Shahi Pulao
- Cover pan with lid and cook on medium flame till the entire mixture come to a boil on medium flame.
- Then add the rice.
- Add the saffron solution. Saffron can be skipped and 1 teaspoon rose water or kewra water can also be added. mix again.
- Cover the pan with lid and simmer on a low to medium-low flame till rice grains are tender and cooked. Do check a couple of times and if required you can add some hot water if the pulao mixture looks dry.
- When done, gently fluff the pulao.
- Serve shahi pulao garnished with the fried dry fruits, nuts and onions. You can even garnish with a few mint sprigs of coriander leaves.
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