Shahi pulao recipe with step-by-step pics. Because the phrase shahi means this Hyderabadi vegetable pulao is royal and wealthy having a myriad of textures and flavors in every chew. Addition of dry fruits and nuts, saffron, ghee make this Hyderabadi pulao wealthy and festive dish.
I make this Hyderabadi pulao on particular events and so considered including the recipe. This shahi pulao is spiced and never on the sweeter aspect. Entire spices in addition to, spice powders are added within the pulao making it fragrant and spiced. This shahi pulao is extra Hyderabadi type than Mughlai type.
On this Hyderabadi pulao you’ll be able to add your selection of greens. The veggies that I normally add to this pulao are carrots, candy corn, french beans, cauliflower, potatoes and inexperienced peas. For those who like mushrooms then you’ll be able to think about including them additionally.
I’ve cooked the pulao in a pot, however you can even make in a stress cooker. Simply add much less water when making in a cooker. Dry fruits additionally might be of your selection. I used a mixture of cashews, almonds, raisins and pistachios. Do use good high quality basmati rice for the perfect style.
Since this shahi pulao is wealthy, its finest to make it for weekends or particular events. You may serve it with a aspect raita selection like onion-tomato raita or cucumber raita or boondi raita.
Step-by-Step Information
Find out how to make Hyderabadi Shahi Pulao
A) preparation:
1. Rinse 1.5 cups of basmati rice (275 grams rice) very properly in contemporary water until the water runs away from starch. Then soak rice in sufficient water for half-hour. After half-hour drain all of the water and hold the rice apart.
2. In a small bowl combine ½ tablespoon heat water and 1 pinch of saffron. Additionally, chop all of the veggies and slice the onions.
Frying nuts and dry fruits
3. Warmth 3 tablespoons of ghee in a heavy pot or a pan. Hold the warmth to a low or medium-low.
4. Add 1 tablespoon of almonds.
5. Fry almonds until they alter colour and change into a shade darker. Take away with a slotted spoon and hold apart.
6. Subsequent add 12 to fifteen cashews,
7. Fry them until the cashews change into golden. Take away with a slotted spoon and hold them apart.
8. Then add 1 tablespoon of pistachios and fry for some seconds. Take away and hold them apart.
9. Subsequent add 1 tablespoon of raisins and fry until the raisins change into plump and swell.
10. Take away the raisins and hold them apart.
Making shahi pulao
11. Hold the warmth to a low and add the next entire spices – ½ teaspoon shah jeera (caraway seeds), 2 inch cinnamon, 1 tej patta (Indian bay leaf), 4 inexperienced cardamoms, 1 black cardamom, 4 cloves and a pair of to three strands of mace.
Fry the spices for just a few seconds until they change into fragrant and splutter.
12. Then add 1.5 cups thinly sliced onions.
13. Combine properly and start to sauté onions on a medium-low warmth.
14. Stir usually when sautéing onions.
15. First the onions will change into mild golden.
16. Proceed to stir and sauté until the onions begin changing into golden.
17. When the onions change into golden, change off the flame and take away about ¼ to ⅓ cup onions from the pan. Hold apart.
18. Swap on the warmth and add ½ tablespoon ginger-garlic paste. Sauté for some seconds or until the uncooked aroma of ginger-garlic goes away.
19. Then add ½ cup chopped tomatoes and blend.
20. Add 1 inexperienced chilli (chopped), ¼ cup chopped coriander leaves and 1 tablespoon chopped mint leaves.
21. Stir and blend properly.
22. Add the next floor spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri crimson chilli powder
- ½ teaspoon biryani or pulao masala powder OR ¼ teaspoon garam masala powder.
23. Combine and sauté until tomatoes soften.
24. Hold the warmth to a low after which add 3 tablespoons contemporary curd (yogurt).
25. As quickly as you add curd, combine shortly in order that it doesn’t cut up. Combine very properly.
26. Now add 1.5 to 2 cups of chopped veggies like carrots, french beans, cauliflower, mushrooms, and potatoes. Additionally add ⅓ cup inexperienced peas.
27. Combine and sauté veggie for a minute.
28. Add 2.5 to 2.75 water. Relying on the standard of rice, you’ll be able to add much less or extra water.
29. Stir and blend properly.
30. Season with salt as per style. Combine once more. Examine the style of water and it ought to style barely salty.
Cooking shahi pulao
31. Cowl the pan with the lid and cook dinner on medium warmth until your complete combination come to a boil.
32. Let the combination come to a boil.
33. Add rice.
34. Add the saffron answer. Saffron might be skipped and 1 teaspoon rose water or kewra water may also be added.
35. Combine once more.
36. Cowl the pan with lid and simmer on a low to medium-low warmth until rice grains are tender and cooked. Do examine a few instances and if required you’ll be able to add some sizzling water if the shahi pulao combination seems to be dry.
37. When finished, gently fluff the rice.
38. Serve Hyderabadi shahi pulao sizzling garnished with the fried dry fruits, nuts and onions. You may even garnish with just a few mint sprigs or coriander leaves.
Few extra Rice recipes
Please you’ll want to fee the recipe within the recipe card or go away a remark under in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Shahi Pulao
This shahi pulao is royal and wealthy having a myriad of textures and flavors in every chew. Addition of dry fruits and nuts, saffron, ghee make this Hyderabadi pulao wealthy and festive.
Prep Time 30 minutes
Prepare dinner Time 25 minutes
Whole Time 55 minutes
Forestall your display from going darkish whereas making the recipe
preparation
Rinse basmati rice very properly in water until the water runs away from starch.
Then soak rice in sufficient water for half-hour. After half-hour drain all of the water and hold rice apart.
In a small bowl combine ½ tablespoon heat water and 1 pinch of saffron (kesar). Additionally chop all of the veggies and slice the onions.
frying nuts and dry fruits
Warmth ghee in a heavy pot or a pan. Hold flame to low or medium-low.
Add almonds. fry almonds until they alter colour and change into a shade darker. Take away with a slotted spoon and hold apart.
Subsequent add cashews and fry them until the cashews change into golden. Take away with a slotted spoon and hold apart.
Then add pistachios and fry for some seconds. Take away and hold apart.
Subsequent add 1 tablespoon raisins and fry until the raisins change into plump and swell. take away and hold apart.
making shahi pulao
Hold the flame to a low and add the next entire spices – ½ teaspoon shah jeera (caraway seeds), 2 inch cinnamon (dalchini), 1 tej patta (indian bay leaf), 4 inexperienced cardamoms (hari elaichi), 1 black cardamom (badi elaichi), 4 cloves (lavang) and a pair of to three strands of mace (javitri).
Fry the spices for just a few seconds until they change into fragrant and splutter.
Then add thinly sliced onions. combine properly and start to sauté onions on a medium-low flame.
Stirring usually sautéing onions until the change into golden.
When the onions change into golden, change off the flame and take away about ¼ to ⅓ cup onions. Hold apart.
Swap on the flame and add ½ tablespoon ginger-garlic paste. Sauté until the uncooked aroma of ginger-garlic goes away.
Then add chopped tomatoes and blend.
Add the chopped inexperienced chilli, chopped coriander leaves and chopped mint leaves. combine properly.
Add ¼ teaspoon turmeric powder (haldi), ½ teaspoon kashmiri crimson chilli powder, ½ teaspoon biryani or pulao masala powder or ¼ teaspoon garam masala powder.
Combine and sauté until tomatoes soften.
Hold flame to a low after which add 3 tablespoons contemporary curd (dahi or yogurt).
As quickly as you add curd, combine shortly in order that it doesn’t cut up. Combine very properly.
Now add 1.5 to 2 cups chopped veggies like carrots, french beans, cauliflower, mushrooms, potatoes. Additionally add ⅓ cup inexperienced peas.
Combine and sauté veggies for a minute.
Add 2.5 to 2.75 cups water. Relying on the standard of rice, you’ll be able to add much less or extra water. combine properly.
Season with salt as per style. Combine once more. Examine the style of water and it ought to style barely salty.
cooking shahi pulao
Cowl pan with lid and cook dinner on medium flame until your complete combination come to a boil on medium flame.
Then add the rice.
Add the saffron answer. Saffron might be skipped and 1 teaspoon rose water or kewra water may also be added. combine once more.
Cowl the pan with lid and simmer on a low to medium-low flame until rice grains are tender and cooked. Do examine a few instances and if required you’ll be able to add some sizzling water if the pulao combination seems to be dry.
When finished, gently fluff the pulao.
Serve shahi pulao garnished with the fried dry fruits, nuts and onions. You may even garnish with just a few mint sprigs or coriander leaves.
Diet Information
Shahi Pulao
Quantity Per Serving
Energy 458 Energy from Fats 117
% Every day Worth*
Fats 13g20%
Saturated Fats 6g38%
Monounsaturated Fats 2g
Ldl cholesterol 26mg9%
Sodium 89mg4%
Potassium 398mg11%
Carbohydrates 75g25%
Fiber 6g25%
Sugar 5g6%
Protein 10g20%
Vitamin A 4225IU85%
Vitamin C 17.1mg21%
Calcium 76mg8%
Iron 2mg11%
* P.c Every day Values are based mostly on a 2000 calorie weight loss program.
This Shahi Pulao put up from the weblog archives first printed in Feb 2018 has been up to date and republished on December 2022.
Source link
