shahi pulao recipe | shahi veg pulao | hyderabadi veg pulav recipe with detailed photo and video recipe. an easy and flavoured royal recipe made with basmati rice, vegetables and lot of dry fruits and raisins. it is an ideal simple one-pot meal which is typically made for festival or feast celebration but can also be served for lunch and tiffin box. the beauty of this recipe is, it is served by itself without any sides, but can also be served with biryani gravy or salan recipe.
this recipe has a strong resemblance to the kashmiri pulao and to the navaratan pulao recipe. as a matter of fact, i would jump to this conclusion that this recipe is a combination of both with a hint of hyderabadi cuisine touch to it. basically i have added all the necessary dry fruits, raisin and saffron milk for the rich and royal taste to it. but for the hyderabadi taste, i have added the pudina/mint and coriander leaves. the rice would automatically inherit the mild green colour and flavour of these herbs. thus making one of the unique and tasty pulao recipes. having said that some may complain about the sweet taste it gets from the dry fruit inclusion, but that is how the recipe is made.
furthermore, i would like to add some more tips, suggestions and variations to this shahi pulao recipe. firstly, i would heavily recommend to make this recipe using basmati and avoid other rice variations. however, if you do not have access to basmati, you can use sona masuri rice as its alternative. secondly, adding veggies is open-ended and hence you can add as per your preference. but while adding these veggies, make sure to dice them in a medium shape and do not dice in big size. lastly, once the rice is rested, it may lose its moisture and rice may end up being dry and difficult to chew. you may need to microwave it by sprinkling some water on top of it.
finally, i request you to check my other pulao recipes collection with this post of shahi pulao recipe. it mainly includes recipes like pudina rice, coconut milk pulao, brinji rice, rice bath, aloo matar pulao, navratan pulao, chana pulao, rajma pulao, tiranga pulao, tomato rice. further to these i would also like to highlight my other similar recipes collection like,
shahi pulao video recipe:
recipe card for shahi veg pulao recipe:
shahi pulao recipe | shahi veg pulao | hyderabadi veg pulav recipe
Ingredients
- 2 tbsp ghee / clarified butter
- 2 tbsp cashew / kaju, halves
- 2 tbsp raisins / kishmish
- 2 tbsp almond / badam, halves
- 1 bay leaf
- ½ inch cinnamon
- 4 cloves
- 2 pod cardamom
- ½ tsp shah jeera
- ½ onion, finely chopped
- ½ tsp ginger garlic paste
- ½ carrot, chopped
- ½ potato, chopped
- 2 tbsp peas / matar
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ½ tsp garam masala
- 2 tbsp saffron milk
- 3 cup cooked rice
- ¾ tsp salt
- 2 tbsp coriander, finely chopped
- 2 tbsp mint / pudina, finely chopped
- 1 tsp lemon juice
Instructions
- firstly, in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew, 2 tbsp raisins and 2 tbsp almond.
- roast on low flame until it turns golden brown. keep aside.
- in the same ghee, add 1 bay leaf, ½ inch cinnamon, 4 cloves, 2 pods cardamom and ½ tsp shah jeera.
- saute on low flame until the spices turn aromatic.
- now add ½ onion and ½ tsp ginger garlic paste.
- saute until onions turn golden brown.
- further, add ½ carrot, ½ potato and 2 tbsp peas.
- saute for 3 minutes or until vegetables are cooked well.
- now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala. saute on low flame until spices turn aromatic.
- furthermore, add 2 tbsp saffron milk and mix well.
- add in 3 cup cooked rice and ¾ tsp salt.
- mix gently making sure everything is well combined.
- cover and simmer for 3 minutes or until flavours are well absorbed.
- now add fried nuts, 2 tbsp coriander, 2 tbsp mint and 1 tsp lemon juice.
- mix gently making sure everything is well combined.
- finally, shahi pulao recipe is ready to be served with a curry of your choice.
Nutrition
how to make shahi pulao with step by step photo:
- firstly, in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew, 2 tbsp raisins and 2 tbsp almond.
- roast on low flame until it turns golden brown. keep aside.
- in the same ghee, add 1 bay leaf, ½ inch cinnamon, 4 cloves, 2 pods cardamom and ½ tsp shah jeera. saute on low flame until the spices turn aromatic.
- now add ½ onion and ½ tsp ginger garlic paste.
- saute until onions turn golden brown.
- further, add ½ carrot, ½ potato and 2 tbsp peas.
- saute for 3 minutes or until vegetables are cooked well.
- now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala. saute on low flame until spices turn aromatic.
- furthermore, add 2 tbsp saffron milk and mix well.
- add in 3 cup cooked rice and ¾ tsp salt.
- mix gently making sure everything is well combined.
- cover and simmer for 3 minutes or until flavours are well absorbed.
- now add fried nuts, 2 tbsp coriander, 2 tbsp mint and 1 tsp lemon juice.
- mix gently making sure everything is well combined.
- finally, shahi pulao recipe is ready to be served with a curry of your choice.
notes:
- firstly, make sure to use cooled rice or leftover rice to prevent from turning mushy.
- also, add dry fruits of your choice to make it tasty.
- additionally, adding saffron milk makes the pulao flavourful.
- finally, shahi pulao recipe tastes great when served hot.