Gujarati Badshahi Pulao Recipe: A Rich Preparation of Rice, Vegetables, Nuts, and Spices
Embark on a culinary journey with the Gujarati Badshahi Pulao, an exquisite dish that beautifully marries fragrant basmati rice with vibrant vegetables, crunchy nuts, and a medley of spices, creating a delightful feast for the senses. This dish is not only a staple in Gujarati households but also an excellent choice for special occasions, serving as a symbol of hospitality and warmth. Whether you are looking for a comforting lunch or a dish to impress your guests, this pulao is bound to please.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups |
| Carrots (Gajjar) – chopped | 1/4 cup |
| Green beans (French Beans) | 1/4 cup |
| Cauliflower (Gobi) – florets | 1 cup |
| Green peas (Matar) | 1/4 cup |
| Tomatoes – chopped | 1 cup |
| Onions – chopped | 2 |
| Ginger – chopped | 1 inch |
| Garlic | 3 cloves |
| Green Chillies | 3 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Cloves (Laung) | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay leaf (Tej Patta) | 1 |
| Whole Black Peppercorns | 2 teaspoons |
| Badam (Almond) – sliced | 2 tablespoons |
| Cashew nuts | 2 tablespoons |
| Raisins – Sutana variety | 1/4 cup |
| Ghee | 4 tablespoons |
| Mint Leaves (Pudina) – chopped | 1/4 cup |
| Salt | To taste |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approximately 400 |
| Total Fat | 20g |
| Saturated Fat | 5g |
| Cholesterol | 0mg |
| Sodium | 300mg |
| Total Carbohydrates | 55g |
| Dietary Fiber | 5g |
| Sugars | 5g |
| Protein | 8g |
Preparation Time
| Activity | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
Instructions
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Soak the Rice: Begin the preparation of the Gujarati Badshahi Pulao by washing the basmati rice under cold running water until the water runs clear, ensuring the removal of excess starch. Next, soak the rice in 4 cups of water for approximately 30 minutes, allowing the grains to absorb moisture and swell, which will contribute to a fluffy texture upon cooking.
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Steam the Vegetables: While the rice is soaking, prepare the vegetables. Steam the chopped carrots, green beans, cauliflower florets, and green peas until they are tender yet crisp. Once steamed, set them aside for later incorporation into the pulao.
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Prepare the Spice Blend: In a pestle and mortar, pound together the cinnamon stick, cloves, and cardamom pods to create a fragrant spice powder. This blend will infuse the pulao with aromatic flavors, enhancing the overall dish.
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Toast the Nuts and Raisins: In a small pan, heat 1 tablespoon of ghee over medium heat. Add the sliced almonds and cashew nuts, and toast them until they are golden brown and fragrant. Stir in the raisins and sauté for an additional minute until they plump up slightly. Remove the mixture from the pan and set aside.
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Make the Masala Paste: In a blender or food processor, combine the chopped onions, ginger, garlic, and green chillies to create a smooth paste. This masala will serve as the flavorful base for your pulao.
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Cook the Masala: In a large heavy-bottomed pot or deep skillet, heat the remaining 3 tablespoons of ghee over medium heat. Add the onion-ginger-garlic paste and sauté until the mixture turns a lovely light golden brown, releasing its aromatic essence.
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Combine the Ingredients: Add the prepared spice powder, bay leaf, crushed black peppercorns, chopped tomatoes, and turmeric powder to the pot. Stir and sauté until the tomatoes soften and meld with the other ingredients, forming a rich and fragrant masala.
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Add the Rice: Gently fold the soaked rice into the masala mixture, along with the water it was soaked in. Season the mixture with salt to taste and add the chopped mint leaves, which will contribute a fresh, herbaceous note to the dish.
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Cook the Pulao: Allow the mixture to come to a rolling boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for approximately 30 minutes. This slow cooking process allows the rice to absorb the flavors and moisture, resulting in perfectly cooked grains.
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Rest the Pulao: Once the cooking time is up, turn off the heat and let the pulao rest for an additional 15 minutes, allowing the flavors to meld together. Avoid opening the lid during this resting period to maintain the steam and warmth.
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Final Assembly: After resting, gently fluff the pulao with a fork and fold in the steamed vegetables and the toasted nuts and raisins, ensuring they are evenly distributed throughout the rice.
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Serve: Serve the sumptuous Gujarati Badshahi Pulao hot, accompanied by traditional sides such as Gujarati Kadhi, Papad, and Boondi Raita. This combination enhances the meal experience, providing a delightful balance of flavors and textures.
Serving Suggestions
The Gujarati Badshahi Pulao is not just a dish; it is a celebration on a plate. Pair it with refreshing kadhi, crispy papad, or cooling raita to enhance your meal. This pulao also serves beautifully as a standalone dish during festive occasions, potlucks, or family gatherings, making it a versatile addition to your culinary repertoire. Enjoy the richness of flavors that resonate with the essence of Gujarati cuisine and savor every bite of this delightful preparation.
