by Tarla Dalal
Added to 435 cookbooks
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shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao | with 30 amazing images.
The presence of the word Shahi always hints at the richness of a recipe.
Indeed, the Shahi Pulao is a rice 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 shahi veg pulao preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures.
Pineapple also gives the mughlai shahi pulao a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this shahi veg pulao is a one-dish meal can be served with just a bowl of curd or raita.
We have cooked the rice for mughlai shahi pulao on a stove top but you can cook it in a pressure cooker also.
Aside from shahi pulao check out our collection of pulao recipes like pressure cooker veg pulao and matar pulao.
Enjoy shahi pulao | shahi veg pulao | mughlai shahi pulao | how to make shahi pulao with detailed step by step photos.
- To make shahi pulao, 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 the shahi pulao with coriander, cashewnuts and raisins and serve immediately.
Shahi Pulao by Tarla Dalal
Shahi Pulao recipe with step by step photos
Shahi Pulao is a Royal rice preparation which is cooked with basmati rice and vegetables. It is a one pot meal, can be served with plain curds or raitas, some people also prefer having papad with it. If you like the recipe, check the links given below :
To begin making the Shahi Vegetable Pulao, you can either pressure cook the rice or cook them on a stove top. I will be cooking them directly on a stove top as it gives you a control over the cooking time. Wash around ¾ cup of rice thoroughly. You can use any variety of rice.
Soak in 3 cups of water for 30 minutes. Cover with a lid and keep aside.
Drain the rice with the help of a strainer.
Boil a vessel full of water, add 1 tbsp of oil.
Add the rice to the boiling water.
Cook till the rice is al dente, stirring once or twice in between. The rice grain must be fully cooked yet firm. This would take around 7-8 minutes over a medium flame
Pour into a colander and let the water drain out.
Spread the cooked rice on a plate to cool.
Cover with another place so the top layer of rice does not dry out while they are cooling.
To make the Shahi Pulao, take the saffron in a small bowl.
Pour 1 tbsp of warm water. Also, you can soak the kesar in warm milk.
Mix well and keep aside.
Heat the ghee in a deep non-stick pan. Also, you can use oil or butter but, ghee provides the best flavour.
When the ghee is moderately hot, add the cloves.
Add the cinnamon.
Furthermore, add caraway seeds and cumin seeds.
Add green chillies. Add more or less depending upon the spice level you can handle.
Add bayleaf and sauté on a medium flame for a few seconds or until aromatic.
Once the whole spices have sauteed well in the ghee, add the onions.
Sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.
Add the chilli powder.
Add turmeric powder.
Add paneer. If you like crunchy paneer then toss them lightly in oil till brown before adding them to the pan.
Add the cauliflower. Also, you can add other vegetables like carrots, french beans, tomatoes, capsicum etc. We have blanched them before adding.
Add green peas. Also, the mutter have been boiled in the microwave before adding to the Shahi Pulao.
Sauté on a medium flame for 1 minute.
Add pineapple. This is optional but it lends a delicate sweet flavour to the shahi pulao recipe.
Add saffron-water mixture and salt.
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Garnish the Shahi Pulao with coriander.
Also, garnish with cashew nuts. You can even sprinkle the shahi pulao with fried onions.
Sprinkle some raisins and serve the Shahi Pulao immediately.
Our collection of pulao recipes has more than 200 vegetarian pulao recipes. are few of my go-to pulav recipes. Spicy Vegetable Pulao, Kashmiri Pulao, Corn and Vegetable Pulao You can enjoy them as it is or relish with a bowl of hot kadhi and cold raita to make a complete meal.
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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