It is an ideal simple one-pot meal which is typically made for festival or feast celebration but can also be served for lunch and tiffin box. Because you add veggies, raisins this indeed tastes’ yummy. You should have the pulao with raita or some nice curry

INGREDIENTS

  • 2 tbsp ghee / clarified butter2 tbsp ghee
  • 2 tbsp cashew / kaju, halves2 tbsp cashew / kaju, halves
  • 2 tbsp raisins / kishmish2 tbsp raisins / kishmish
  • 2 tbsp almond / badam, halves2 tbsp almond / badam, halves
  • 1 bay leaf1 bay leaf
  • ½ inch cinnamon½ inch cinnamon
  • 4 cloves4 cloves
  • 2 pod cardamom2 pod cardamom
  • ½ tsp shah jeera½ tsp shah jeera
  • ½ onion, finely chopped½ onion, finely chopped
  • ½ tsp ginger garlic paste½ tsp ginger garlic paste
  • ½ carrot, chopped½ carrot, chopped
  • ½ potato, chopped½ potato, chopped
  • 2 tbsp peas / matar2 tbsp peas / matar
  • ¼ tsp turmeric¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder½ tsp kashmiri red chilli powder
  • ½ tsp garam masala½ tsp garam masala
  • 2 tbsp saffron milk2 tbsp saffron milk
  • 3 cup cooked rice3 cup cooked rice
  • ¾ tsp salt¾ tsp salt
  • 2 tbsp coriander, finely chopped2 tbsp coriander, finely chopped
  • 2 tbsp mint / pudina, finely chopped2 tbsp mint / pudina, finely chopped
  • 1 tsp lemon juice1 tsp lemon juice

INSTRUCTIONS

  • firstly, in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew, 2 tbsp raisins and 2 tbsp almond.
  • roast on low flame until it turns golden brown. keep aside.
  • in the same ghee, add 1 bay leaf, ½ inch cinnamon, 4 cloves, 2 pods cardamom and ½ tsp shah jeera.
  • saute on low flame until the spices turn aromatic.
  • now add ½ onion and ½ tsp ginger garlic paste.
  • saute until onions turn golden brown.
  • further, add ½ carrot, ½ potato and 2 tbsp peas.
  • saute for 3 minutes or until vegetables are cooked well.
  • now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala. sauté on low flame until spices turn aromatic.
  • furthermore, add 2 tbsp saffron milk and mix well.
  • add in 3 cup cooked rice and ¾ tsp salt.
  • mix gently making sure everything is well combined.
  • cover and simmer for 3 minutes or until flavors are well absorbed.
  • now add fried nuts, 2 tbsp coriander, 2 tbsp mint and 1 tsp lemon juice.
  • mix gently making sure everything is well combined.
  • finally, shahi pulao recipe is ready to be served with a curry of your choice