by Tarla Dalal
Added to 436 cookbooks
This recipe has been viewed 98092 times
The presence of the word Shahi always hints at the richness of a recipe.
Indeed, the Shahi Pulao is a dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture.
While an assortment of spices including saffron and caraway seeds gives this rice preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures.
Pineapple also gives the dish a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this one-dish meal can be served with just a bowl of curds or raita .
- Combine the saffron and 1 tbsp of warm water in a small bowl, mix well and keep aside.
- Heat the ghee in a deep non-stick pan, add the cloves, cinnamon, cardamom, caraway seeds, cumin seeds, green chillies and bayleaf and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
- Add the chilli powder, turmeric powder, paneer, cauliflower and green peas and sauté on a medium flame for 1 minute.
- Add the pineapple, rice, saffron-water mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Garnish with coriander, cashewnuts and raisins and serve immediately.
Shahi Pulao by Tarla Dalal
Nutrient values per serving
|Vitamin A||98.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||3.3 mg|
|Folic Acid||6.2 mcg|
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