Shahi Pulao
by Tarla Dalal
Added to 443 cookbooks
This recipe has been viewed 151479 times
shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao | with 30 amazing images.
The presence of the word Shahi always hints at the richness of a recipe.
Indeed, the Shahi Pulao is a rice dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture.
While an assortment of spices including saffron and caraway seeds gives this shahi veg pulao preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures.
Pineapple also gives the mughlai shahi pulao a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this shahi veg pulao is a one-dish meal can be served with just a bowl of curd or raita.
We have cooked the rice for mughlai shahi pulao on a stove top but you can cook it in a pressure cooker also.
Aside from shahi pulao check out our collection of pulao recipes like pressure cooker veg pulao and matar pulao.
Enjoy shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao with detailed step by step photos.
For shahi pulao- To make shahi pulao, combine the saffron and 1 tbsp of warm water in a small bowl, mix well and keep aside.
- Heat the ghee in a deep non-stick pan, add the cloves, cinnamon, cardamom, caraway seeds, cumin seeds, green chillies and bayleaf and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
- Add the chilli powder, turmeric powder, paneer, cauliflower and green peas and sauté on a medium flame for 1 minute.
- Add the pineapple, rice, saffron-water mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Garnish the shahi pulao with coriander, cashewnuts and raisins and serve immediately.
Shahi Pulao video by Tarla Dalal
Shahi Pulao recipe with step by step photos
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Shahi Pulao is a Royal rice preparation which is cooked with basmati rice and vegetables. It is a one pot meal, can be served with plain curds or raitas, some people also prefer having papad with it. If you like the recipe, check the links given below :
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To begin making the Shahi Vegetable Pulao, you can either pressure cook the rice or cook them on a stove top. I will be cooking them directly on a stove top as it gives you a control over the cooking time. Wash around ¾ cup of rice thoroughly. You can use any variety of rice.
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Soak in 3 cups of water for 30 minutes. Cover with a lid and keep aside.
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Drain the rice with the help of a strainer.
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Boil a vessel full of water, add 1 tbsp of oil.
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Add salt.
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Add the rice to the boiling water.
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Cook till the rice is al dente, stirring once or twice in between. The rice grain must be fully cooked yet firm. This would take around 7-8 minutes over a medium flame
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Pour into a colander and let the water drain out.
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Spread the cooked rice on a plate to cool.
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Cover with another place so the top layer of rice does not dry out while they are cooling.
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To make the Shahi Pulao, take the saffron in a small bowl.
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Pour 1 tbsp of warm water. Also, you can soak the kesar in warm milk.
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Mix well and keep aside.
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Heat the ghee in a deep non-stick pan. Also, you can use oil or butter but, ghee provides the best flavour.
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When the ghee is moderately hot, add the cloves.
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Add the cinnamon.
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Add cardamom.
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Furthermore, add caraway seeds and cumin seeds.
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Add green chillies. Add more or less depending upon the spice level you can handle.
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Add bayleaf and sauté on a medium flame for a few seconds or until aromatic.
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Once the whole spices have sauteed well in the ghee, add the onions.
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Sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
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Add the chilli powder.
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Add turmeric powder.
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Add paneer. If you like crunchy paneer then toss them lightly in oil till brown before adding them to the pan.
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Add the cauliflower. Also, you can add other vegetables like carrots, french beans, tomatoes, capsicum etc. We have blanched them before adding.
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Add green peas. Also, the mutter have been boiled in the microwave before adding to the Shahi Pulao.
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Sauté on a medium flame for 1 minute.
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Add pineapple. This is optional but it lends a delicate sweet flavour to the shahi pulao recipe.
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Add rice.
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Add saffron-water mixture and salt.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Garnish the Shahi Pulao with coriander.
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Also, garnish with cashew nuts. You can even sprinkle the shahi pulao with fried onions.
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Sprinkle some raisins and serve the Shahi Pulao immediately.
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Our collection of pulao recipes has more than 200 vegetarian pulao recipes. are few of my go-to pulav recipes. Spicy Vegetable Pulao, Kashmiri Pulao, Corn and Vegetable Pulao You can enjoy them as it is or relish with a bowl of hot kadhi and cold raita to make a complete meal.
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Nutrient values (Abbrv) per serving
| Energy | 256 cal |
| Protein | 5.8 g |
| Carbohydrates | 40.3 g |
| Fiber | 2.7 g |
| Fat | 8 g |
| Cholesterol | 0 mg |
| Sodium | 7.9 mg |
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