Shahi Pulao ( Mughlai Khana)
by Tarla Dalal
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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.
- Combine the saffron and 1 tsp of milk in a small bowl, mix well and keep aside.
- Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
- 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.
- Add the saffron mixture and mix well. Keep aside.
- Heat the ghee in a kadhai, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
- Add the rice, green peas and salt and cook for a few minutes.
- Add the paneer and apricot pieces and mix well. Keep aside.
- Heat the ghee in a kadhai, add the prepared paste and sauté for 3 to 4 minutes.
- Remove from the flame, add the curds, sugar and salt and mix well. Keep aside.
- 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.
- Cover with aluminum foil and bake in a pre-heated oven at 230ºc (460º) for 20 minutes.
- Just before serving turn the bowl upside down and demould on a big serving plate. Serve hot.
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