Shahi Pulao Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain the water.
• STEP 2.Heat ghee in a pan and add whole spices for tempering.
• STEP 3.Add sliced onions and saut��� until golden brown. Add ginger-garlic paste and cook until fragrant.
• STEP 4.Add chopped vegetables, turmeric powder, red chili powder, and salt. Cook until the vegetables are tender.
• STEP 5.Add the soaked rice and mix well. Add water and bring to a boil.
• STEP 6.Reduce the heat, cover the pan, and let the rice cook until done.
• STEP 7.In a separate pan, heat ghee and fry cashews, raisins, and saffron strands.
• STEP 8.Once the rice is cooked, fluff it with a fork and garnish with the fried nuts and saffron.
• STEP 9.Serve hot with raita or curry of your choice.

Cooking Tips

• Soaking the rice helps in achieving long and fluffy grains.
• You can add paneer or tofu for a protein-rich version.
• For a more indulgent taste, you can add a few strands of edible silver foil (vark) as a garnish.

Storage and Serving

• Leftover Shahi Pulao can be stored in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.
• Serve with raita, curry, or any side dish of your choice.