Shahi Pulao

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:)

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.

serves:3

Ingredients:

1. Basmati Rice - 1.5 cups
2. Paneer/cottage cheese-1/2 cup cubed
3. Ghee - 3 tbsp
4. Pepper powder-2 tsp
5. Garam Masala powder-1 tsp
6. Coriander powder-1 tsp
7. Saffron strands -4
8. Warm milk-1/4 cup
9. cashews and raisins -2 tbsp each
10. Coriander leaves - for garnishing
11. Salt to taste

To Grind-Shahi Paste

1. Fresh Cream - 1/4 cup
2. Green Chilies-2 (slit lengthwise)
3. Ginger - 1.5 inch with skin peeled
4. Garlic Pods-5

Masala Ingredients

1. Star anise(anaachi poo) - 2-3 
2. Cinnamon stick - 1 inch
3. Cloves - 3
4. Green Cardamom - 2
5. Black Cardamom - 2
6. Fennel seeds - 1 tsp
7. Shahi Jeera - 2 tsp
8. Bay Leaf-1 big crushed
9. 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

1. Use good quality saffron to get the bright golden color and aroma.
2. Adding paneer definitely adds richness to the pulao. So do not skip it:)

Kaju Paneer Pulao

Finally,I come up with a very special recipe after a gap.I am sorry for posting it after a long break.This recipe is taken from Sanjeev Kapoor's kitchen Kaju Moti Pulao. I made this for dinner. It turned out really delicious. Kaju and Paneer make the richest combo in a vegetarian meal.This make a sumptuous main course. This is sure to be a feast to your taste buds. This is a very simple and rich recipe with No onion, garlic or any masala. This is so flavorful and gentle on stomach  - Sattvik Cuisine.

serves:2-3

Ingredients

1. Cashew nuts- 10
2. Paneer/Cottage Cheese-250 gms(grated)
3. Basmati rice-1.5 cups
4. Salt to taste
5. Cornflour- 3 tsp
6. Oil for frying
7. Ghee- 3 tbsp
8. Cumin seeds- 1 tsp
9. Black cardamoms- 2
10. Cloves- 2
11. Cinnamon stick-1
12. Black peppercorns- 4
13. Turmeric powder-1 tsp
14. Milk- 3 cups

Method

1. Add salt and cornflour to the grated paneer and shape into small marble-sized balls. Heat sufficient oil in a pan and deep-fry the paneer balls till golden. Drain on absorbent paper and keep it aside. In the same oil, deep-fry the cashew nuts till light golden. Drain on absorbent paper and keep it aside.

2. Heat the ghee in a non stick pan, add the cumin seeds, cardamoms, cinnamon,cloves, peppercorns and turmeric powder. Saute for one minute.

3. Drain the rice and add it to the above content. Add milk and cook the rice as mentioned here.

4. Once the rice is done, add the fried cashews and paneer balls on top and give it a gentle mixture.

4. Transfer the rice onto a serving plate, garnish with the paneer balls and serve hot.

Notes,Tips & Add-on's

1. You can also use coconut milk instead of normal milk. This gives additional flavor and taste.

Baby Corn & Capsicum Pulao

To all the capsicum and baby corn lovers out there. Here comes an interesting recipe.I had made this for pot luck at my office and it was widely appreciated.This is one easy crunchy and a colorful pulao that can be made specially when you are inviting guests!! The combination of roasted capsicum with mint topped with baby corn is sure to tingle your taste buds!!!

serves:2-3

Ingredients

1. Basmati Rice-1.5 cups
2. Baby Corns- 6-7 nos.(cut into thin disc shaped sizes)
3. Red/Yellow/Green Capsicum - 1/4 cup each (chopped)
4. Onion-2 medium sized (Cut length wise)
5. Mint Leaves-fistful (finely chopped)
6. Ginger garlic paste-1 tbsp
7. Green Chili-2 
8. Ghee-2 tsp
9. Salt to taste

Masala Ingredients

• Cloves-3
• Cinnamon stick-2
• Bay leaf-1
• Star anise-2
• Green Cardamom-3
• Black Cardamoms-2
• Fennel Seed-1 tsp
• Cumin Seeds - 1 tsp
• Mace/Japathri -2

Method

1. Rinse well and soak the Basmati rice for  30 minutes in water.

2. Heat ghee in a pan and add all masala ingredients into the pan. Saute for 2 mins on medium low flame.

3. Add onions , green chili and saute till the onions turn nice golden brown. Add ginger garlic paste and saute for another 1 min for the raw flavor to go off.

4. Add the sliced baby corns and chopped mint to the pan and saute for few mins.

5. Strain the soaked basmati rice and add it to the above pan.

6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and covered with the masala mixture.

7. Now transfer the content of the pan to a vessel for pressure cooking.

10. Add salt to rice and cook the rice with 1:2 ratio of rice:water.

11. Now,heat the butter in a pan a and saute the chopped capsicum with a tsp of salt for about 1 -2 mins on a low flame.The capsicum should be crunchy.

12. Add the sauteed Capsicum to the cooked rice and mix gently.

13. The Baby corn-Capsicum pulao is now ready to be served with raitha or any other spicy accompaniments.

Cashewnut / Kaju Pulao

Cashewnut Pulao is one of my favourites whenever I am at Hot Chips Restaurant.A mild aromatic pulao seasoned with roasted cashewnuts and ghee.This is a very simple yet delicious and rich pulao that can be done in a jiffy.The coconut milk adds to the rich taste and hence I have used it.

serves:3

Ingredients

1. Basmathi rice-1.5 cups
2. Cashew nuts-2 tbsp (chopped into medium size)
3. Onion - 1 big (thinly sliced lengthwise)
4. Coriander leaves-fistful
5. Green Chili-2
6. Coconut Milk- 3 cups (diluted - 2 cups milk with 1 cup water)
7. Ghee-1 tbsp
8. Ginger Garlic paste- 1 tbsp
9. Salt to taste

Masala Ingredients

1. Bay Leaf - 1 Medium or Big
2. Fennel Seeds - 1 tsp
3. Jeera/Cumin Seeds - 1 tsp
4. Cloves - 2-3
5. Green Cardamom- 3 
6. Black Cardamoms - 2 
7. Cinnamon - 1 inch stick
8. Star Anise - 2
9. Mace/Japathri -2

Method

1. Rinse well and soak Basmathi rice in water for about 30 mins.

2. In a pan, heat some ghee,add Bay leaf and saute for 2-3  mins.

3. Add cumin seeds and fennel seeds.After they crackle,add all other masala ingredients and saute for 2 mins on a low flame.

4.  Add Onions and green chili. Saute well until onions turns translucent. 

5. Add Ginger garlic paste and saute till the raw smell of garlic and ginger goes off.

6. Strain the soaked rice,some chopped coriander leaves and add it to the above pan.

7. Mix the rice well with masala and saute well.

8. Once the rice is mixed evenly and gently with the masala paste, remove the pan from the flame.

9. Transfer the rice to a pressure cooker,add salt and diluted coconut milk.

10. Cook the rice as mentioned here for 1:2 ratio.

11. Roast the cashew nuts in a tsp of ghee until they turn light brown in color.

12. Mix the roasted cashew nuts with cooked rice gently. 

13. Garnish with chopped coriander leaves and some roasted cashews and serve hot with spicy accompaniments. 

Notes,Tips & Add-On's

1. Instead of coriander,you can use mint or celery leaves.
2. Remove the bay leaf from rice before serving as it is used only for infusing aroma.

Paneer Pulao

Paneer Pulao is one of the most sought after dish in most of the veg. restaurants.If you are a lover of cottage cheese, this is something you would definitely opt for. It is very easy and simple to make. Hence, whenever you call a large number of guests to home and you want something quick and yet delicious and special, paneer pulao is something you should opt for. No head ache of cutting vegetables etc :P. Here goes the recipe for a simple paneer pulao.

serves:3

Ingredients

1. Basmati Rice - 1.5 cups
2. Paneer cubes-200 gms(cut into small cubes)  *I used milky mist panneer.
3. Onion-2 medium sized (Cut length wise)
4. Ginger garlic paste-1 tbsp
5. Green Chili-2 
6. Ghee-1 tbsp
7. Salt to taste
8. Salted Butter-2 tsp *I used amul salted butter

Masala Ingredients

1. Cloves-3
2. Cinnamon stick- 1
3. Bay leaf-1
4. Star anise-2
5. Green Cardamom-2
6. Black Cardamom-2
7. Cumin/Jeera seeds -1 tsp
8. Fennel Seeds-1 tsp
9. Mace/Japathri -2

Method

1. Rinse well and soak the basmati rice for 30 minutes in water.

2. Heat ghee in a pan and add all masala ingredients and saute for 1 min on low flame.

3. Add onions, green chili and saute everything till the onions turn nice golden brown.

4. Now,add ginger garlic paste to the pan and saute the entire mixture till the raw flavor of garlic goes off.

5. Strain the soaked basmati rice and add it to the above pan.

6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and covered with the masala mixture. 

7. Now transfer the content of the pan to a vessel for pressure cooking.

8. Add salt to rice and pressure cook as mentioned here.

10. Now,heat the butter in a pan a and saute the paneer cubes until it becomes slight golden brown on sides.

11. Add the sauteed paneer cubes to the cooked rice and mix gently.

12. The paneer pulao is now ready to be served with raitha or any other spicy accompaniments.

Vegetable Pulao

Are your kids bored of traditional style cooking,you have guests coming up and you don't know what to prepare,well the best solution is to go for a Vegetable Pulao. Goodness of all the veggies combined in one meal.This is a very common and standard menu in any of the restaurant menu cards.This can also be a very good weekend menu where your family wants a break from traditional cooking of sambhar and rasam. Though there are several ways of preparing vegetable pulao, I always prefer it to be mild yet more aromatic.My style of making pulao has been very much appreciated and my friends too love it. Hence,I am confidently posting the recipe here.Here goes the recipe for milk aromatic vegetable pulao.

serves:3

Ingredients:

1. Basmati Rice - 1.5 cups
2. Ghee - 3 tsp
3. Green Chilies-2 (slit lengthwise)
4. Garam masala powder-1 tsp
5. Ginger garlic paste-1 tbsp
6. Lemon extract-1 tsp
7. Coriander leaves - for garnishing
8. Salt to taste
9. Turmeric - 1 tsp

Masala Ingredients

1. Star anise(anaachi poo)-2-3 
2. Cinnamon stick-1 inch
3. Cloves-2-3
4. Green Cardamom-2
5. Pepper powder-2 tsp
6. Fennel seeds - 1 tsp
7. cumin seeds - 1 tsp
8. Bay Leaf-1
9. Mace/Japathri -2

Vegetables Used (Can be anything of your choice)

• Beans - 10-15
• Carrot – 2
• Onions -1 medium sized
• Cauliflower florets-6-7
• Peas - 2 tbsp

                                     

Method:

1. Soak basmathi rice in water and keep it aside for 30 mins.

2. Cut all the vegetables lengthwise (Except cauliflower,Peas). Boil all the veggies with pinch of salt and turmeric in a pan for about 5 mins. 

3. In a pan, heat some ghee and add all the masala ingredients and saute for 2 mins.

4. Now, add onions,chili and saute until the onions become transparent.

5. Now, add turmeric and ginger garlic paste.Saute till the raw flavor of ginger and garlic goes off.


6. Next, add all other vegetables to the pan.

7. Strain the soaked basmathi rice completely and add it to the pan.

8. Add garam masala and mix evenly and gently in low flame till the rice is fully covered with masala mixture and evenly coated.

9. Now transfer the content of the pan to a vessel for pressure cooking.

10. Add salt and lemon extract to rice and pressure cook the rice as mentioned here.

11.  Garnish with fresh tender coriander leaves.

12. The Vegetable Pulao is now ready to be served hot with papads or raitha.

Peas Pulao

I had some fresh frozen green peas and a bunch of fresh mint leaves. Couldn't resist making this amazing aromatic Mint flavored green peas pulao. Peas as such does not have any great flavor or taste, but when combined with fresh mint leaves and some exotic spice, this pulao is sure to satiate your cravings. Unlike other pulao that are mild, this is comparatively rich in spice, taste, flavor and aroma. A cup of cucumber raita and Peas pulao is a perfect for this season:)

serves:3

Ingredients

1. Basmati Rice-1.5 cups
2. Peas/Mutter - 3/4 cup
3. Mint leaves - 3/4 cup tightly packed
4. Onion-2 medium sized (Cut length wise)
5. Ginger garlic paste-1 tbsp
6. Green Chilli-2 
7. Ghee - 1 tbsp
8. Thick curd - 1/4 cup
9. Salt to taste

Masala Ingredients

1. Cloves-3
2. Cinnamon stick-2
3. Bay leaf-1
4. Star anise-2
5. Cardamom-2
6. Shahi jeera- 1 tsp
7. Fennel Seeds-1/2 tsp
8. pepper powder-2 tsp
9. Mace/Japathri -2

Method

1. Soak the Basmati rice for 30 minutes in water.

2. Heat ghee in a pan and add bay leaf to it and saute for a minute.Add fennel seeds and shahi jeera.

3. Once fennel seeds and jeera crackle,add onions,Chillies,masala ingredients and saute everything till the onions turn nice golden brown.

4. Grind the ginger garlic paste, green chili,curd and mint leaves at high speed in a blender.

5. Add the ground mixture to the pan and saute the mixture till the raw flavor goes off.

5. Strain the soaked basmati rice and add it to the above pan.

6. Mix the rice along with the sauteed masala mixture.Ensure the rice is evenly mixed and sauteed on a low flame for 5 mins.

7. Now transfer the content of the pan to a vessel for pressure cooking.

8. Add salt and lemon extract to rice and pressure cook as mentioned here.

9.  Boil the peas with needed salt until they are soft and cooked. Do not over cook that they shrink in size and lose color. They should be in healthy green.

10. Add the boiled peas to the rice at the end, mix well and then serve the pulao with raita.

Notes,Tips & Add-on's

1. Peas is added at the end so that they are fresh and green in color.If added in the start, they might shrink and loose color.
2. If you are using frozen peas, microwave for just 1 minute with pinch of salt and add it at the end.
3. If not using frozen peas, boil the peas with pinch of salt till it is cooked and then add it at the end.