Shahi Vegetable Pulao: A Royal Mughlai Delight
Shahi Vegetable Pulao is a majestic dish that brings the essence of Mughlai cuisine into your home. Rich in flavor, aromatic spices, and vibrant colors, this rice dish is fit for a king and perfect for special occasions or a luxurious lunch. The delicate fragrance of saffron, the subtle heat from green chilies, and the richness of ghee harmonize beautifully with the roasted vegetables and dry fruits, making it an unforgettable experience.
Ingredients for Shahi Vegetable Pulao
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) pods/seeds | 2 pods |
| Saffron strands | A few |
| Warm milk | 1/4 cup |
| Green chilies (split) | 2 |
| Salt | To taste |
| Ghee | 1 tablespoon |
| Mint leaves (Pudina) | A few sprigs |
| Carrots (Gajjar) | 2, peeled and cut into strips |
| Cauliflower (Gobi) | 1/2 cup, cut into small florets |
| Cashew nuts | 1/4 cup |
| Raisins | 1/4 cup |
| Salt | To taste |
Preparation Time
| Step | Time |
|---|---|
| Prep time | 15 minutes |
| Cooking time | 60 minutes |
| Total time | 75 minutes |
Servings
This recipe serves 4 people.
Cuisine
Mughlai
Course
Lunch
Diet
Vegetarian
Nutritional Information (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal per serving |
| Carbohydrates | 60g |
| Protein | 6g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | Varies based on salt added |
Instructions to Make Shahi Vegetable Pulao
-
Prep the Ingredients:
Begin by washing the Kohinoor Authentic Basmati rice thoroughly. Soak it in water for 30 minutes to help the grains cook evenly. While the rice is soaking, prepare all the other ingredients and measure them out. -
Soak Saffron:
In a small bowl, soak a few strands of saffron in warm milk for about 10 minutes. Set it aside to infuse the milk with its rich color and fragrance. -
Cooking the Rice:
In a large saucepan, heat 1 tablespoon of ghee over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and green chilies. Sauté for a few seconds until the spices release their aroma, making sure not to burn them. -
Add Rice and Water:
Now, add the soaked and drained rice to the pan, followed by salt, the saffron-infused milk, and 2 cups of water. Bring this mixture to a brisk boil over high heat. Once it starts boiling, reduce the heat to low, cover the pan, and let the rice cook until all the water is absorbed and the rice is tender. -
Rest the Rice:
After the rice is cooked, turn off the heat and let the rice rest, covered, for 10 minutes. This step helps the rice to firm up and fluff. -
Roast the Vegetables:
While the rice is cooking, heat 1 teaspoon of ghee in a kadai (wok). Add the carrot strips and cauliflower florets, and sauté for a few minutes until they are tender but still have a slight crunch. Sprinkle some salt to season the vegetables and turn off the heat. -
Roast the Dry Fruits:
In a separate pan or skillet, heat 1 teaspoon of ghee and add the cashew nuts. Roast them until golden brown and crispy. Then, add the raisins and roast for an additional 10-15 seconds until they puff up. Turn off the heat once done. -
Assemble the Pulao:
Once the rice has rested, gently fluff it up with a fork. Add the roasted vegetables, mint leaves, and roasted dry fruits to the rice. Mix gently, ensuring all the ingredients are well incorporated without breaking the rice grains. -
Serve:
Transfer the Shahi Vegetable Pulao to a serving bowl and serve hot. This dish pairs wonderfully with Burani Raita (a spiced yogurt dip) and Chaman Qaliya (a creamy cottage cheese curry) for a royal Mughlai meal.
Tips for the Perfect Shahi Vegetable Pulao
- Use good quality basmati rice like Kohinoor Authentic Basmati to get the perfect long and fragrant grains.
- Saffron is a key ingredient in this dish. Its aroma and color elevate the dish, so don’t skip this step.
- You can add more vegetables of your choice, such as peas, beans, or even potatoes, to make the pulao heartier.
- Mint leaves give a fresh touch, so use fresh mint for the best flavor.
Shahi Vegetable Pulao is more than just a rice dish; it’s an experience. The combination of spices, vegetables, and dry fruits makes each bite flavorful and satisfying. Perfect for any occasion where you want to impress your guests with a dish fit for royalty, this Mughlai masterpiece will leave everyone coming back for more. Enjoy this dish alongside complementary sides for a meal that will transport you to the royal kitchens of the Mughal era.
