I have been wanting to try this pulao for a long and was waiting for a right occasion to make it. I had invited my sis -in law and her husband for a lunch after a very long time. So I really wanted to make something special and surprise them. I was thinking hard as to what to make for rice as my husband doesn't like briyani much.As far pulao, I wanted to make sure this should be something unique and different. So this has been inspired from various recipes like mughlai pulao, jaipuri pulao and finally I devised this recipe of "Shahi Pulao".
This is highly rich in flavor,ingredients and aroma. This does not taste sweet and is a mildly spiced pulao which is made using fresh cream,Ghee,saffron milk and cashews and is truly a Royal Delight.:) The color to this pulao which you see in the picture is purely from saffron milk and I have not added any extra color.Everyone just loved this and this is sure to make your guests fall for your cooking:)
This is highly rich in flavor,ingredients and aroma. This does not taste sweet and is a mildly spiced pulao which is made using fresh cream,Ghee,saffron milk and cashews and is truly a Royal Delight.:) The color to this pulao which you see in the picture is purely from saffron milk and I have not added any extra color.Everyone just loved this and this is sure to make your guests fall for your cooking:)
I have skipped adding paneer to it as I had already made Paneer Kurchan as one of the side dish separately on that day of lunch.
Let's look at the preparation.
2. Soak the saffron strands overnight in warm milk.
3. Grind all the ingredients under "Grind" to a smooth paste and keep it ready.
4. Boil cauliflower with a pinch of salt and turmeric separately for 2 mins and then strain them. This is to get rid off worms present in the cauliflower.
5. Fry the raisins, cashews and paneer in a tbsp of ghee, gently on low flame until they turn golden brown .Keep them separately.
6. In a pan, heat ghee and add all the masala ingredients and saute for 2 mins on low-medium flame until the jeera and fennel seeds crackle completely.
7. Now, add onions and saute until the onions become transparent.
8. Now, add the shahi paste and saute until the raw flavor of ginger and garlic goes off.
9. Next, add all other vegetables(including cauliflower) to the pan and mix gently.
10. Strain the soaked basmathi rice completely and add it to the pan.
11. Add garam masala,coriander powder and pepper powder and mix evenly and gently in low flame till the rice is fully covered with masala mixture and evenly coated.
12. Now transfer the content of the pan to a vessel for pressure/electric cooking.
13. Add salt and soaked saffron milk to rice and cook the rice as mentioned here.
14. Add the fried cashews,raisins,paneer and mix gently.
15. Garnish with tender chopped coriander leaves and some cashew-raisins.
16. Shahi Pulao is now ready to be served hot with papads or raitha.
serves:3
Ingredients:
- Basmati Rice - 1.5 cups
- Paneer/cottage cheese-1/2 cup cubed
- Ghee - 3 tbsp
- Pepper powder-2 tsp
- Garam Masala powder-1 tsp
- Coriander powder-1 tsp
- Saffron strands -4
- Warm milk-1/4 cup
- cashews and raisins -2 tbsp each
- Coriander leaves - for garnishing
- Salt to taste
To Grind-Shahi Paste
- Fresh Cream - 1/4 cup
- Green Chilies-2 (slit lengthwise)
- Ginger - 1.5 inch with skin peeled
- Garlic Pods-5
Masala Ingredients
- Star anise(anaachi poo) - 2-3
- Cinnamon stick - 1 inch
- Cloves - 3
- Green Cardamom - 2
- Black Cardamom - 2
- Fennel seeds - 1 tsp
- Shahi Jeera - 2 tsp
- Bay Leaf-1 big crushed
- Mace/Japathri -2
Vegetables Used (Can be anything of your choice)
- Beans - 6-7
- Carrot – 1
- Onions -1 medium sized
- Cauliflower florets-5-6
- Potato-1 small
Method:
1. Rinse basmathi rice well and soak it in lukewarm water for 20-30 mins.2. Soak the saffron strands overnight in warm milk.
3. Grind all the ingredients under "Grind" to a smooth paste and keep it ready.
4. Boil cauliflower with a pinch of salt and turmeric separately for 2 mins and then strain them. This is to get rid off worms present in the cauliflower.
5. Fry the raisins, cashews and paneer in a tbsp of ghee, gently on low flame until they turn golden brown .Keep them separately.
6. In a pan, heat ghee and add all the masala ingredients and saute for 2 mins on low-medium flame until the jeera and fennel seeds crackle completely.
7. Now, add onions and saute until the onions become transparent.
8. Now, add the shahi paste and saute until the raw flavor of ginger and garlic goes off.
9. Next, add all other vegetables(including cauliflower) to the pan and mix gently.
10. Strain the soaked basmathi rice completely and add it to the pan.
11. Add garam masala,coriander powder and pepper powder and mix evenly and gently in low flame till the rice is fully covered with masala mixture and evenly coated.
12. Now transfer the content of the pan to a vessel for pressure/electric cooking.
13. Add salt and soaked saffron milk to rice and cook the rice as mentioned here.
14. Add the fried cashews,raisins,paneer and mix gently.
15. Garnish with tender chopped coriander leaves and some cashew-raisins.
16. Shahi Pulao is now ready to be served hot with papads or raitha.
Notes,Tips & Add-On's
- Use good quality saffron to get the bright golden color and aroma.
- Adding paneer definitely adds richness to the pulao. So do not skip it:)
