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.