Shahi Pulao ( Mughlai Khana)


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Shahi Pulao ( Mughlai Khana)

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The word “shahi” is associated with dry fruits in any cuisine. Here it’s the addition of apricots which in rice gain a new flavour when layered with spicy curds gravy.


Green peas added to the rice make this dish a treat for your eyes. This dish is a little time consuming but is a great option for serving at parties and treat your loved ones if you have time on hand.

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Shahi Pulao ( Mughlai Khana) recipe - How to make Shahi Pulao ( Mughlai Khana)

Soaking time:  15 minutes.   Preparation Time:    Cooking Time:    Baking time:  25 minutes.   Baking temperature:  230ºC (450ºF)   Total Time:     Makes 6 servings
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Ingredients

For The Rice
1 1/4 cups long grained rice (basmati)
a few strands saffron (kesar) strands
3 tbsp ghee
1/2 tsp caraway seeds (shahjeera)
25 mm (1") stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
3/4 cup boiled green peas
salt to taste
1/2 cup deep-fried paneer (cottage cheese) cubes
8 to 10 dried apricots (kummani / jardalu) , broken into pieces and soaked in water for 1 hour

For The Gravy
3 tbsp ghee
3/4 cup curds (dahi)
1/2 tsp sugar
salt to taste

To Be Ground Into A Paste (for The Gravy)
1 onion
3 tbsp freshly grated coconut
5 garlic (lehsun) cloves
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
25 mm (1") stick cinnamon (dalchini)
3 cloves (laung / lavang)
3 cardamoms
2 tsp poppy seeds (khus-khus)
7 to 8 kashmiri red chillies
1 ginger (adrak)

For Baking
2 tbsp ghee
Method
For the rice

    For the rice
  1. Combine the saffron and 1 tsp of milk in a small bowl, mix well and keep aside.
  2. Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
  3. Boil 4 cups of water, add the rice and cook till the rice is 80% done. Each grain of rice should be separate. Drain and discard the water and cool the rice.
  4. Add the saffron mixture and mix well. Keep aside.
  5. Heat the ghee in a kadhai, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
  6. Add the rice, green peas and salt and cook for a few minutes.
  7. Add the paneer and apricot pieces and mix well. Keep aside.

For the gravy

    For the gravy
  1. Heat the ghee in a kadhai, add the prepared paste and sauté for 3 to 4 minutes.
  2. Remove from the flame, add the curds, sugar and salt and mix well. Keep aside.

How to proceed

    How to proceed
  1. In a large baking bowl, put 2 tbsp of ghee at the bottom. Make 5 layers by spreading 1/3 of the rice, then spread ½ of the gravy, next spreading 1/3 of the rice and finally spreading the remaining gravy and another layer of rice.
  2. Cover with aluminum foil and bake in a pre-heated oven at 230ºc (460º) for 20 minutes.
  3. Just before serving turn the bowl upside down and demould on a big serving plate. Serve hot.

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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Reviews

Shahi Pulao ( Mughlai Khana)
5
 on 18 Jan 17 12:22 PM