Shahi Pulao ( Saatvik Khana)


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A moghlai version of delicately spiced rice.

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Makes 6 to 8 servings
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1 1/2 cups uncooked rice (chawal)
1 tbsp cashewnuts (kaju)
1 tbsp raisins (kismis)
2 tbsp paneer (cottagte cheese) cubes
3/4 cup boiled green peas
2 green chillies , finely chopped
1 tsp caraway seeds (shahjeera)
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1 tbsp chopped mixed fruits (any stewed fruit)
1/2 tsp saffron (kesar) strands strands strands
4 tbsp ghee
salt to taste

  1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
  2. Heat the ghee and fry the cashewnuts. Remove and keep aside.
  3. Fry the raisins in the same ghee. Remove and keep aside.
  4. Add the shah-jira, cinnamon, cloves, cardamoms and green chillies to the ghee and fry again.
  5. Add the rice, paneer, green peas, fruit pieces and salt and mix well.
  6. Warm the saffron a little, rub in a little warm water and add to the rice.
  7. Decorate with the fried cashewnuts and raisins.
  8. Serve hot with curds or curry.
RECIPE SOURCE : Saatvik KhanaBuy this cookbook
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