Gujarati Badshahi Pulao – A Royal Rice Dish
Description:
“Baadshah” in Hindi means “king,” and as the name suggests, this dish was once prepared for the kings who ruled Gujarat. The regal ingredients like cashew nuts, almonds, and saffron, combined with basmati rice, create a flavorful and aromatic pulao that will transport you to a royal feast.
Cuisine: Gujarati
Course: Lunch
Diet: Vegetarian
Ingredients:
- 2 cups Basmati rice
- 1/4 cup Carrots (Gajjar), chopped
- 1/4 cup Green beans (French Beans)
- 1 cup Cauliflower (gobi), florets
- 1/4 cup Green peas (Matar)
- 1 cup Tomatoes, chopped
- 2 Onions, chopped
- 1-inch Ginger, chopped
- 3 cloves Garlic
- 3 Green Chillies
- 1/2 teaspoon Turmeric powder (Haldi)
- 3 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 1-inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 2 teaspoons Whole Black Peppercorns
- 2 tablespoons Whole Almonds (Badam), sliced
- 2 tablespoons Cashew nuts
- 1/4 cup Sultana Raisins, sutana variety
- 4 tablespoons Ghee
- 1/4 cup Mint Leaves (Pudina), chopped
- Salt, to taste
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
- Wash and soak the rice in 4 cups of water for about 30 minutes.
- Steam the vegetables – carrots, green beans, cauliflower florets, and green peas – and set them aside.
- In a pestle and mortar, pound the cinnamon stick, cloves, and cardamom into a fine powder.
- Heat 1 tablespoon of ghee in a small pan over medium heat. Roast the almonds, cashews, and raisins, then set aside.
- Make a paste by grinding together the onions, ginger, garlic, and green chillies.
- In a large pan, heat the remaining 3 tablespoons of ghee over medium heat. Add the onion-ginger-garlic paste and sauté until it turns light golden brown.
- Add the pounded spice powder, bay leaves, crushed black peppercorns, chopped tomatoes, and turmeric powder. Sauté until the tomatoes soften.
- Stir in the soaked rice along with the water, salt, and chopped mint leaves. Allow the mixture to come to a boil, then reduce the heat to low.
- Cover the pan and let it simmer for about 30 minutes, or until the rice has absorbed all the water and is cooked through.
- Once cooked, turn off the heat and let the pulao rest for 15 minutes.
- Gently stir in the steamed vegetables and roasted nuts.
- Serve the Badshahi Pulao hot with Gujarati Kadhi, Papad, and Boondi Raita for a delightful meal.
Enjoy this royal Gujarati Badshahi Pulao as a main dish or alongside your favorite traditional sides!
