Shahi Pulao

Prep: 10 mins

Prep: 10 mins

Cook: 20 Mins

Cook: 20 Mins

Total Time: 30 mins

Total Time: 30 mins

Yield: 4 Servings

Yield: 4 Servings

INGREDIENTS:

  • Daawat Ultima extra long grain : 1 cup
  • Water: 2 cups (for cooking the rice)
  • Salt: a pinch
  • Butter: a knob
  • Ghee: 2 tablespoons
  • Cashews: 2 tablespoons
  • Almonds: 2 tablespoons
  • Raisins: 2 tablespoons
  • Cumin seeds: 1/2 teaspoon
  • Bay leaves: 2
  • Cinnamon stick: 1/2 inch
  • Black cardamom: 1
  • Green cardamoms: 4
  • Star anise pod: 1
  • Cloves: 4
  • Black peppercorns: 4
  • Red onion (small): 1 finely chopped
  • Ginger garlic paste: 1 teaspoon
  • Mixed diced vegetables (potatoes, carrots, peas): 1 cup
  • Saffron threads: a generous pinch
  • Milk (warm): 2 tablespoons
  • Fresh cilantro for garnish

Cook:

  1. Rinse 1 cup of Daawat basmati rice in water and drain a few times until the water runs almost clear
  2. Add the rice with 2 cups of water, a pinch of salt and a knob of butter to a pot and bring to a boil then lower the heat to a low simmer, cover and cook for about 10 minutes until the water js absorbed
  3. While the rice cooks, heat 2 tbsp ghee on a medium flame and add 2 tbsp each cashews, almonds and raisins and cook for a minute or so, stirring often until the nuts are golden brown and the raisins are plump then remove and set aside
  4. In the same ghee on a medium high flame add 1/2 tsp cumin seeds, 2 bay leaves, 1/2 inch cinnamon stick, 1 black cardamom, 4 green cardamoms, 1 star anise pod, 4 cloves and 4 black peppercorns and cook until fragrant for 60 seconds or so
  5. Add 1 small finely chopped red onion and cook for 3 minutes then add 1 teaspoon ginger garlic paste and cook for another minute or two
  6. Add 1 cup mixed diced veggies like potatoes, carrots and peas and sauté for 5 minutes
  7. While the veggies are cooking add a generous pinch of saffron threads to 2 tablespoons warm milk and stir well with a spoon smashing gently to release the color and aroma from the threads then add this saffron milk to the pot and stir to combine
  8. Cook the vegetables for another 5 minutes, add salt to taste then gently mix in the cooked rice and the nuts and raisins combining everything well
  9. Cover and allow it to cook on a low flame for 5 minutes
  10. Transfer to a serving dish, sprinkle with fresh cilantro and serve right away