shahi_pulao

India cuisine commonly consists of a main dish prepared with rice. Indian food has several mouth-watering rice dishes to choose from but pulao recipe is one of the most common of all across the country. Pulao recipe is so popular among the Indian recipes that you will get different varieties of the dish from various parts of India, for example: Hyderabadi Pulao, Lucknow Pulao or Kashmiri Pulao. The recipe mentioned here is descendent of the Mughal Cuisine and is named to as “Shahi Pulao” denoting it to be the one that has been favorite among the royal families. The presence of delicacies like mixed fruits, cashew nuts and raisins, help in adding taste and texture. The dish may appear to be very difficult one (because of the presence of so many spices) but when you follow the following veg pulao recipe, you will learn how easy it is.

 

Ingredients:

Directions:

1) Soak the rice in water for about 15 minutes and then rinse rice under flowing water. Remember not to squeeze rice by hand, else the grains will break. Put the rice in a pot of boiled water and cook till the rice is just tender. Drain excess water by placing cooked rice in a big strainer and then keep aside to allow cooling.

2) Put the green peas into a pot of boiling water and cook till they become just tender. Drain off excess water and then place them in a bowl to allow cooling.

3) Cut each cashew nut into four pieces and fry them in ghee. Remove them from the pot and keep aside.

4) Use the remaining ghee for frying the raisins and then keep them along with the fried cashew nuts.

5) Add caraway seeds, cinnamon quills, cloves, cardamom pods, and green chillies in the pot and fry them till you get the rich aroma of the spices.

6) Add cooked rice to the pot and stir lightly with a wooden spatula to mix the rice thoroughly with the spice mixture. Now, add the paneer cubes, boiled green peas, chopped mixed fruits, and salt (according to taste) and then blend again. Remember to perform the mixing very delicately so that the rice grains do not break.

7) Put 2 tablespoons of warm water in a bowl and add the saffron strands. Rub them by hand so that the water gets the color and flavour of saffron. Pour this water (along with the saffron strands) into the pulao and blend once again. The saffron will provide the pulao with the desired color and flavor.

8) Transfer the pulao in the serving dish and decorate with fried cashew nuts and raisins.

9) Serve warm with side dishes like Punjabi mutton curry or paneer butter masala.

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