CASHEW - 2 TBSP

firstly, in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew, 2 tbsp raisins and 2 tbsp almond

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KEEP ASIDE

roast on low flame until it turns golden brown. keep aside.

2

SHAH JEERA - HALF TSP

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.

3

GINGER GARLIC PASTE

now add ½ onion and ½ tsp ginger garlic paste.

4

GOLDEN BROWN

now add ½ onion and ½ tsp ginger garlic paste.

5

POTATO - HALF CHOPPED

further, add ½ carrot, ½ potato and 2 tbsp peas

6

COOKED WELL

saute for 3 minutes or until vegetables are cooked well.

7

CHILLI POWDER 

now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala. saute on low flame until spices turn aromatic.

8

SAFFRON MILK - 2 TBSP

furthermore, add 2 tbsp saffron milk and mix well

9

COOKED RICE - 3 CUP

add in 3 cup cooked rice and ¾ tsp salt.

10

MIX GENTLY

mix gently making sure everything is well combined.

11

SIMMER - 3 MINUTES

cover and simmer for 3 minutes or until flavours are well absorbed

12

FRIED DRY FRUITS

now add fried nuts, 2 tbsp coriander, 2 tbsp mint and 1 tsp lemon juice.

13

MIX GENTLY

mix gently making sure everything is well combined.

14

READY TO EAT

finally, shahi pulao recipe is ready to be served with a curry of your choice.

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