Shahi Pulao Recipe Whiskaffair

on Jan 29, 2024, Updated Oct 16, 2024 Here are some more pulao recipes that you may like: Gucchi Pulao, Peas Pulao, Paneer Pulao, Brown Rice Pulao, Wadi Chawal, Tawa Pulao, and Veg Pulao. As I write this post, I am drooling and want to make this Shahi Pulao recipe again; it was so good. Fragrant rice, fried nuts, ghee, and saffron—what’s not to love about the flavors in this rice dish? I have a diary where I jot down recipes that I like. I must have written this recipe after watching it on an online cooking channel some 8-10 years back. While going through the dairy some days back, I came across it and decided to give it a try. It came out so good that now it is my favorite to make for all special occasions and festivals. You must try it too.

About Shahi Pulao

Shahi Pulao is a North Indian-style rice dish where long-grain basmati rice is cooked with whole spices, nuts, fried onions, mint, coriander, and yogurt. It is a rich and flavorful recipe that is easy to make and comes together quickly. I like to serve it with a raita or with creamy curries for my festive meals. I also make it for house parties or any special occasions. This pulao can be stored in an airtight container in the refrigerator for 4-5 days. Just reheat in a microwave or in a pan over the stovetop and serve. Whole Spices – This pulao is subtly spiced with whole spices like cloves (laung), star anise (chakri phool), green cardamom (hari elaichi), bay leaf (tejpatta), and cinnamon (dalchini). Nuts – I use almonds, cashews, and raisins but you can also add other nuts like walnuts, pinenuts etc. Onion – This recipe uses both raw onions and Crispy Fried Onions (birista). You can prepare birista beforehand, so that it comes in handy while cooking. Veggies – I used carrots and green peas in this recipe, but you can add more vegetables, such as cauliflower, green beans, bell peppers, etc. Do not forget to add cilantro (fresh coriander leaves) and mint, as they add a refreshing flavor to the pulao and make it more delicious. Saffron gives a beautiful orangish color and a lovely flavor to this shahi pulao. Others – You will also need plain yogurt (dahi, curd), cumin seeds, garam masala powder, ghee, oil, salt, and kewda essence. If you do not have kewda essence, then add a little rose water for the rich flavor. I prefer to use a mix of both ghee and oil, but you can make it only in ghee too. Once hot, add 8-10 almonds and 8-10 cashew nuts to the pan and fry until they are lightly browned.

1 teaspoon cumin seeds 4 cloves 1 star anise 2 green cardamoms 1 bay leaf 1-inch piece of cinnamon stick

¼ cup plain yogurt, whisked 1 teaspoon garam masala powder 2 tablespoon crispy fried onions 1 tablespoon chopped mint 1 tablespoon chopped cilantro ¼ cup green peas ¼ cup cubed carrot 1 teaspoon salt ⅛ teaspoon kewda essence

soaked rice 2 cups of water 1 pinch of saffron soaked in 1 tablespoon milk fried nuts

Cover the pan with a lid and cook undisturbed for 20-25 minutes until the rice is cooked and all the liquid is evaporated. Fluff the ready pulao using a fork so that the grains are separate and serve hot.