Shahi Vegetable Pulao Recipe – A Regal Mughlai Delight
Shahi Vegetable Pulao is a fragrant, flavorful, and wholesome dish that hails from the royal kitchens of Mughlai cuisine. Perfect for a luxurious weekend lunch or a festive gathering, this dish combines aromatic basmati rice with saffron, a medley of vegetables, and rich dry fruits to create a royal experience. Serve it with creamy dal makhani, luscious paneer butter masala, and soft phulkas for a complete meal.
Ingredients
Rice and Saffron Mixture
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Saffron strands | A pinch |
| Warm milk | 1/4 cup |
| Water | 2 cups |
| Salt | To taste |
Aromatic Base
| Ingredient | Quantity |
|---|---|
| Ghee (clarified butter) | 1 tbsp |
| Cumin seeds | 1 tsp |
| Cinnamon stick | 1-inch piece |
| Cardamom pods | 2 |
| Green chilies (sliced) | 2 |
Vegetables and Garnish
| Ingredient | Quantity |
|---|---|
| Carrots (peeled, thinly sliced) | 2 |
| Cauliflower (small florets) | 1/2 cup |
| Mint leaves (chopped) | 2 sprigs |
| Cashews | 1/4 cup |
| Raisins | 1/4 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fats | 12 g |
| Fiber | 4 g |
| Sodium | 300 mg |
Preparation Time:
15 minutes
Cooking Time:
60 minutes
Total Time:
75 minutes
Servings:
4
Instructions
Step 1: Prepare the Rice and Saffron Mixture
- Wash the basmati rice thoroughly under cold running water until the water runs clear. Soak it in water for 30 minutes and then drain.
- In a small bowl, warm the milk and add a pinch of saffron strands. Stir gently and let the saffron infuse for 10 minutes.
Step 2: Cook the Rice
- Heat 1 tablespoon of ghee in a large saucepan over medium heat.
- Add cumin seeds, cinnamon stick, cardamom pods, and sliced green chilies. Sauté for about 30 seconds until fragrant.
- Add the soaked and drained rice to the saucepan. Stir gently to coat the rice with the ghee and spices.
- Pour in the saffron-infused milk, 2 cups of water, and a pinch of salt. Stir well.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice cook undisturbed until tender and all the liquid is absorbed (about 15-20 minutes).
- Turn off the heat and allow the rice to rest for 10 minutes with the lid on.
Step 3: Prepare the Vegetables
- Heat 1 tablespoon of ghee in a large skillet over medium heat.
- Add the sliced carrots, cauliflower florets, and a pinch of salt. Sauté the vegetables until they are tender yet retain their crunch (about 5-7 minutes). Remove from heat and set aside.
Step 4: Prepare the Nuts and Raisins
- In a small pan, heat 1 tablespoon of ghee over low heat.
- Add the cashews and toast them until they turn golden brown. Then, add the raisins and sauté for another 30 seconds until they puff up. Remove from heat and set aside.
Step 5: Assemble the Shahi Vegetable Pulao
- Fluff the cooked rice gently with a fork and transfer it to a large mixing bowl.
- Add the sautéed vegetables, toasted cashews, and raisins to the rice.
- Sprinkle chopped mint leaves on top and gently toss everything together to combine, taking care not to break the rice grains.
Step 6: Serve
- Transfer the Shahi Vegetable Pulao to a serving dish. Garnish with additional mint leaves and a few saffron strands, if desired.
- Serve hot with sides like dal makhani, paneer butter masala, or freshly made phulkas for a complete royal feast.
Tips for Perfect Shahi Pulao:
- Use good-quality basmati rice for the best flavor and texture.
- Adjust the amount of saffron to your taste for a deeper color and richer aroma.
- You can add other vegetables like peas, beans, or bell peppers for variety.
Enjoy this royal Shahi Vegetable Pulao as a centerpiece for your festive meals or special occasions!
