1. Home
  2. /
  3. Recipe
  4. /
  5. Shahi pulao
4 mins delivery

Shahi Pulao

Serves 4
35 mins
342 Kcal
Shahi Pulao is an aromatic, rich rice preparation from the Mughal kitchen, characterised by its richness and aromatic spice usage. It is generally kept for special occasions and festive feasts. The rice dish is mixed with an exquisite aroma of spices, nuts, and dry fruits. It would perfectly accompany rich curries, kebabs, or raita. Long-grain basmati rice, cooked in a traditional Shahi Pulao recipe, is fried in ghee and clarified butter, and the taste and aroma are heightened. The rice is now stewed with whole spices like cardamom, cinnamon, cloves, and bay leaves in a fragrant flavour that creates a warm feeling while eating. Often, saffron is added for flavour and colour, as that special floral and regal touch elevates the pulao to the chef's gold standard. Shahi Pulao is delectable, as its distinct richness arises from a rich mix of dry fruits and nuts. Cashews, almonds, raisins, and pistachios are used in it, making the appearance crunchy and flavourful, balancing sweetness and savoury spices. Smaller pieces of marinated meat, such as chicken or mutton, are sometimes added to make it more mouth-watering and flavourful. This Shahi Pulao can vary according to personal taste. Still, its luxurious ingredients and rather complicated preparation make it a showstopper at any special occasion, such as a wedding, festival, or family gathering. Shahi Pulao makes all the difference between a simple and exquisite meal.

Ingredients required for Shahi Pulao

  1. 1 cup long grain white basmati rice
  2. 2 tbsp ghee
  3. 1 tbsp oil
  4. 8-10 almonds
  5. 8-10 cashews
  6. 8-10 raisins
  7. 1 tsp cumin seeds
  8. 4 cloves
  9. 1 star anise
  10. 2 green cardamoms
  11. 1 bay leaf
  12. 1 inch cinnamon
  13. 1/2 cup sliced onions
  14. 1/4 cup plain yogurt
  15. 1 tsp garam masala powder
  16. 2 tbsp onion
  17. 1 tbsp chopped mint
  18. 1 tbsp cilantro
  19. 1/4 cup green peas
  20. 1/4 cup cubed carrots
  21. 1 tsp salt
  22. 1/8 tsp keora essence
  23. 1 pinch saffron

Cooking steps for Shahi Pulao

  1. 1
    Let's explore the recipe of the delicious Shahi Pulao, which is the ultimate rice experience. Also, let us learn how to make that perfect shahi pulao.
  2. 2
    Start by rinsing 1.5 cups of basmati rice until the water runs clear, then soak it for 30 minutes to ensure the grains cook long and fluffy.
  3. 3
    In a heavy-bottomed pan, heat 2 tablespoons of ghee mixed with 1 tablespoon of oil over medium heat.
  4. 4
    Add 1 teaspoon of cumin seeds, 2-3 cloves, 1 star anise, 2 green cardamoms, 1 bay leaf, and a cinnamon stick, letting them sizzle until fragrant.
  5. 5
    Toss in 1 large thinly sliced onion and saut until golden brown.
  6. 6
    Add 1/2 cup diced carrots and 1/2 cup green peas, cooking for 5 minutes until tender but still slightly crisp.
  7. 7
    Whisk 3 tablespoons of yoghurt in a small bowl until smooth, then mix it into the pan.
  8. 8
    Sprinkle 1 teaspoon of garam masala in it and stir well to coat the vegetables.
  9. 9
    Drain the soaked rice and gently fold it into the spiced mixture, ensuring every grain gets coated.
  10. 10
    Pour in 2.25 cups of water, add salt to taste, and a few drops of kewda essence for an extra royal touch.
  11. 11
    Cover and cook on low heat for about 12 minutes or until the rice is tender and the water is absorbed.
  12. 12
    Drizzle saffron-infused milk (a pinch of saffron soaked in 2 tablespoons of warm milk) over the cooked rice for added flavour and colour.
  13. 13
    Garnish with crispy fried onions, chopped mint, coriander, toasted almonds, cashews, and golden raisins.
  14. 14
    Serve hot with raita or your favourite curry, enjoying the rich flavours and textures in every bite.
  15. 15
    Shahi Pulao truly lives up to its name—a dish fit for royalty.

Shop Ingredients

Raisins (8-10)
129
1
229
1
157
1
182
1
249
1
209
1
212
1
329
1
215
1
109
1
Cilantro (1 Tbsp)
11
1
9
1
34
1
Onion (2 Tbsp)
25
1
32
1
37
1
25
1
64
1
17
1
Salt (1 Tsp)
27
1
24
1
111
1
22
1
102
1
115
1
47
1
125
1
74
1
143
1
Cumin Seeds (1 Tsp)
51
1
251
1
100
1
40
1
56
1
80
1
172
1
205
1
92
1
130
1
Cubed Carrots (1/4 cup)
26
1
Cinnamon (1 inch)
28
1
34
1
61
1
60
1
Plain Yogurt (1/4 cup)
71
1
225
1
125
1
324
1
761
1
285
1
Chopped Mint (1 Tbsp)
21
1
Keora Essence (1/8 Tsp)
66
1
Cashews (8-10)
235
1
479
1
467
1
113
1
135
1
529
1
129
1
223
1
286
1
279
1
Garam Masala Powder (1 Tsp)
100
1
36
1
84
1
75
1
81
1
81
1
40
1
109
1
80
1
100
1
Saffron (1 pinch)
204
1
277
1
393
1
423
1
358
1
199
1
854
1
403
1
Cloves (4)
40
1
58
1
48
1
95
1
94
1
124
1
103
1
202
1
142
1
79
1
Oil (1 Tbsp)
148
1
173
1
148
1
158
1
148
1
150
1
162
1
758
1
370
1
184
1
Star Anise (1)
47
1
109
1
32
1
Ghee (2 Tbsp)
397
1
573
1
318
1
320
1
700
1
742
1
165
1
410
1
573
1
630
1
Sliced Onions (1/2 cup)
25
1
32
1
37
1
25
1
64
1
17
1
Long Grain White Basmati Rice (1 cup)
85
1
109
1
229
1
359
1
223
1
370
1
429
1
159
1
139
1
145
1
Bay Leaf (1)
29
1
20
1
17
1
46
1
34
1
51
1
Green Peas (1/4 cup)
134
1
Green Cardamoms (2)
239
1
237
1
55
1
150
1
275
1
142
1
427
1
304
1
99
1
258
1
Almonds (8-10)
235
1
125
1
621
1
507
1
239
1
478
1
262
1
958
1
499
1
979
1

FAQs

Which rice should be used for Shahi Pulao?

Shahi Pulao contains basmati, which is the best possible rice. Basmati has long grains with an aromatic smell and fluffy texture. This type of rice is acceptable when drenched with flavours without becoming sticky. For a fragrant pulao, it's better to use mature basmati rice since the flavour will be solid and chewy.

Can I make Shahi Pulao in a pressure cooker?

Of course, you can easily make Shahi Pulao in a pressure cooker. But the critical thing here is to cook on low flame and not overcook the rice. Do not overuse water, as in 1.5 cups to a cup of rice. Since they tend to trap moisture, it is significant to let it cook for 1 or 2 whistles, depending upon the variety, and then let it release pressure on its own. This technique helps retain the flavour as well as prevents the rice from becoming mushy.

What can I use if I don't have saffron for Shahi Pulao?

Saffron is the essence of that unmistakable golden glow and subtle fragrance of Shahi Pulao. Turmeric powder can be substituted with a pinch to give colour if one doesn't have saffron, but saffron's flavour is unbeatable, and nothing else will replace it. So, although it provides the same colour, the scent will still vary minutely, and so will the flavour. If you want a richer, more aromatic version, add a small amount of rose or kewra water, a big favourite of royal Mughlai cuisines.
OSZAR »