Shahi Pulao ( Saatvik Khana)
by Tarla Dalal
Added to 386 cookbooks
This recipe has been viewed 49052 times
A moghlai version of delicately spiced rice.
- Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
- Heat the ghee and fry the cashewnuts. Remove and keep aside.
- Fry the raisins in the same ghee. Remove and keep aside.
- Add the shah-jira, cinnamon, cloves, cardamoms and green chillies to the ghee and fry again.
- Add the rice, paneer, green peas, fruit pieces and salt and mix well.
- Warm the saffron a little, rub in a little warm water and add to the rice.
- Decorate with the fried cashewnuts and raisins.
- Serve hot with curds or curry.
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