Shahi Pulao
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
55 mins
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Servings
4
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Calories
458 kcal
-
Course
Main Course
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Cuisine
Indian
Shahi Pulao
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This shahi pulao is royal and rich having a myriad of textures and flavors in each bite. Addition of dry fruits and nuts, saffron, ghee make this Hyderabadi pulao rich and festive.
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Ingredients
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 and nuts
- 1 tablespoon almond
- 12 to 15 cashews
- 1 tablespoon pistachios
- 1 tablespoon raisins
other ingredients
- 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
Instructions
preparation
- 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 and dry fruits
- Heat ghee in a heavy pot or a pan. Keep 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 some seconds. Remove and keep aside.
- Next add 1 tablespoon 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 the 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 flame to a low and then add 3 tablespoons 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 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 or coriander leaves.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
75g
(25%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
2g
Cholesterol
26mg
(9%)
Sodium
89mg
(4%)
Potassium
398mg
(11%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
4225IU
(85%)
Vitamin C
17.1mg
(19%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 75g | 25% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 89mg | 4% |
| Potassium | 398mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 4225IU | 85% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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