Step-by-step
1
firstly, in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew, 2 tbsp raisins and 2 tbsp almond.
2
roast on low flame until it turns golden brown. keep aside.
3
in the same ghee, add 1 bay leaf, ½ inch cinnamon, 4 cloves, 2 pods cardamom and ½ tsp shah jeera. saute on low flame until the spices turn aromatic.
4
now add ½ onion and ½ tsp ginger garlic paste.
5
saute until onions turn golden brown.
6
further, add ½ carrot, ½ potato and 2 tbsp peas.
7
saute for 3 minutes or until vegetables are cooked well.
8
now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala. saute on low flame until spices turn aromatic.
9
furthermore, add 2 tbsp saffron milk and mix well.
10
add in 3 cup cooked rice and ¾ tsp salt.
11
mix gently making sure everything is well combined.
12
cover and simmer for 3 minutes or until flavours are well absorbed.
13
now add fried nuts, 2 tbsp coriander, 2 tbsp mint and 1 tsp lemon juice.
14
mix gently making sure everything is well combined.
15
finally, shahi pulao recipe is ready to be served with a curry of your choice.
Video
Notes
- firstly, make sure to use cooled rice or leftover rice to prevent from turning mushy.
- also, add dry fruits of your choice to make it tasty.
- additionally, adding saffron milk makes the pulao flavourful.
- finally, shahi pulao recipe tastes great when served hot.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/shahi-pulao-recipe-shahi-veg-pulao/