Royal Shahi Vegetable Pulao with Saffron and Dry Fruits

Shahi Vegetable Pulao Recipe

Shahi Vegetable Pulao is a regal dish, perfect for a weekend feast. With aromatic whole spices, dry fruits, and the rich essence of saffron, this dish is sure to impress. The rice is cooked separately with spices, while the vegetables are sautéed with nuts for added crunch and flavor. Pair it with your favorite curries or dal for a complete meal.

Cuisine: Mughlai
Course: Lunch
Diet: Vegetarian

Ingredients:

• For the Rice:

  • 1 cup rice
  • 1 teaspoon cumin seeds
  • 1-inch cinnamon stick
  • 2 cardamom pods
  • A pinch of saffron
  • 1/4 cup hot milk
  • 2 green chillies, chopped
  • Salt, to taste
  • 1 tablespoon ghee
  • 2 sprigs fresh mint

• For the Vegetables:

  • 2 carrots, peeled and thinly chopped
  • 1/2 cup cabbage, chopped into small pieces
  • 1/4 cup cashew nuts
  • 1/4 cup raisins
  • Salt, to taste
  • Ghee for cooking

Preparation Time:

• 15 minutes

Cooking Time:

• 60 minutes

Instructions:

1. Wash the rice thoroughly and soak it for 30 minutes.
2. In a small bowl, add saffron to the hot milk and set it aside for 10 minutes to allow the flavors to infuse.
3. Heat 1 tablespoon of ghee in a saucepan. Add cumin seeds, cinnamon, cardamom, and chopped green chillies. Sauté for 30 seconds to release the aroma of the spices.
4. Add the soaked rice, salt, saffron-infused milk, and 2 cups of water to the saucepan. Turn up the heat to bring it to a boil. Once it starts boiling, reduce the heat, cover the saucepan, and cook until the rice is tender (about 20-25 minutes). Let the rice sit, covered, for an additional 10 minutes after turning off the heat.
5. Meanwhile, heat a little ghee in another pan and cook the carrots and cabbage with a pinch of salt until the vegetables are soft and tender. Remove from the pan and set aside.
6. In a separate pan, heat ghee and fry the cashew nuts until golden brown. Add the raisins and cook for another 30 seconds. Set aside.
7. Once the rice is ready, uncover the saucepan and gently fluff the rice. Add the cooked vegetables, mint leaves, and fried nuts and raisins to the rice. Mix well to combine the flavors.
8. Serve the Shahi Vegetable Pulao with Dal Makhani, Paneer Butter Masala, and warm phulkas for a complete Mughlai-inspired meal.

Enjoy the royal flavors of this delicious and fragrant Shahi Vegetable Pulao!