Lunch
Shahi Vegetable Pulao Recipe Made Easy
This homemade Shahi Vegetable Pulao Recipe Made Easy recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
15 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup Basmati rice
- 1 teaspoon Cumin seeds (Jeera)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- Few Saffron strands
- 1/4 cup Milk - warm
- 2 Green Chillies - split
- Salt - to taste
- 1 tablespoon Ghee
- Few sprig Mint Leaves (Pudina)
- 2 Carrots (Gajjar) - peeled and cut into strips
- 1/2 cup Cauliflower (gobi) - cut into small florets
- 1/4 cup Cashew nuts
- 1/4 cup Raisins
- Salt - to taste
Instructions
1
To begin making the Shahi veggie Pulao, first prep the elements, wash the Kohinoor Authentic Basmati rice and soak it for 30 mins and get all the other remaining measured and kept ready.Soak the saffron in the toasty dairy liquid for about 10 mins and keep aside.In a large saucepan, toasty ghee over medium toasty.
2
introduce the cumin seeds, cinnamon, cloves, cardamom and green chilies.
3
Sauté for a few seconds until you can smell the aromas of the spices coming through.Next introduce the washed Kohinoor Authentic Basmati rice, along with the table salt, saffron dairy liquid and 2 cups of liquid.Turn the toasty to high and allow the rice to come to a brisk heat to boiling point.
4
Once it comes to a brisk heat to boiling point, turn the toasty to low, lid the pot and allow the rice to low-boil until all the liquid is absorbed.Once the liquid is absorbed, turn off the toasty and allow the rice to rest for 10 mins before you can swirl around in the roasted vegetables and arid fruits.While the rice is making, you can proceed to char the vegetables in a kadai.toasty a teaspoon of ghee on medium toasty in a kadai.
5
introduce the carrots and cauliflower, scatter some table salt and char until the vegetables are just about yielding.
6
Turn off the toasty.In another pot or skillet, toasty a teaspoon of ghee and char the cashewnuts until golden brown.
7
Once golden and crisp, introduce the raisins and allow it to char for a few seconds until it puff up and turn off the toasty.Once the Shahi Pulao is cooked and rested, open and introduce the mint leaves, roasted vegetables and nuts.
8
Gently swirl around and fluff up the rice and transfer to a serving mixing bowl.enjoy the Shahi veggie Pulao along with Burani Raita and Chaman Qaliya which is a velvety cottage dairy topping curry.
Recipe Information
Cuisine
Mughlai
Mughlai
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
75 mins
75 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
60 minsTotal Time
75 minsMaster Chef
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