shahi pulao recipe with step by step pics. as the word shahi means this vegetable pulao is royal and rich having a myriad of textures and flavors in each bite. addition of dry fruits and nuts, saffron, ghee make this veg pulao rich and festive.

i make this pulao on special occasions and so thought of adding the recipe. this shahi pulao is spiced and not on the sweeter side. whole spices as well as spice powders are added in the pulao making it aromatic and spiced. this shahi pulao is more hyderabadi style than mughlai style. few more rich and delicious recipes on similar lines are:

1. double ka meetha
2. paneer korma
3. bagara baingan
4. hyderabadi vegetable biryani

in the pulao you can add your choice of vegetables. do use a good quality basmati rice. i have cooked the pulao in a pot, but you can also make in a pressure cooker. just add less water when making in a cooker. dry fruits also can be of your choice. i used a mix of cashews, almonds, raisins and pistachios.

since this shahi pulao is rich, its best to make it for weekends or special occasions. you can serve shahi pulao with a side raita like onion-tomato raita or cucumber raita or boondi raita.

few more rice recipes you may like are:

1. bisi bele bath
2. kashmiri pulao
3. paneer pulao
4. zarda recipe

shahi pulao

4.34 from 3 votes

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

this shahi pulao is royal and rich having a myriad of textures and flavors in each bite. addition of dry fruits and nuts, saffron, ghee make this veg pulao rich and festive.

Course:main course

Cuisine:hyderabadi

Servings:4

Calories:458kcal

Author:dassana

INGREDIENTS FOR shahi pulao

(1 CUP = 250 ML)

for soaking rice

• 1.5 cups rice OR 275 grams rice
• 3 tablespoons ghee
• 1 pinch of saffron (kesar)
• ½ tablespoon warm water for soaking saffron

dry fruits and nuts for shahi pulao

• 1 tablespoon almond (badam)
• 12 to 15 cashews (kaju)
• 1 tablespoon pistachios (pista)
• 1 tablespoon raisins (kishmish)

other ingredients for shahi pulao

• ½ teaspoon shahi jeera (caraway seeds)
• 2 inches cinnamon (dalchini)
• 1 tej patta (indian bay leaf)
• 4 green cardamoms (hari elaichi)
• 1 black cardamom (badi elaichi)
• 4 cloves (lavang)
• 2 to 3 strands of mace (javitri)
• 1.5 cups cups thinly sliced onions OR 135 grams onion OR 1 large onion
• ½ tablespoon ginger-garlic paste (adrak lahsun ka paste)
• 1 green chilli (hari mirch) - chopped
• ¼ cup chopped coriander leaves (dhaniya patta)
• 1 tablespoon chopped mint leaves (pudina patta)
• ½ cup chopped tomatoes OR 1 medium sized tomato
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon kashmiri red chilli powder
• ½ teaspoon biryani or pulao masala powder OR ¼ teaspoon garam masala powder
• 3 tablespoon fresh curd (dahi or yogurt)
• 1.5 to 2 cups chopped mix vegetables - carrots, potatoes, cauliflower, french beans, broccoli, mushrooms
• ⅓ cup green peas (fresh and frozen)
• 2.5 to 2.75 cups water
• salt as required
• some mint leaves or coriander leaves for garnishing

HOW TO MAKE shahi pulao

preparation for shahi pulao recipe

• rinse basmati rice very well in water till the water runs clear of starch. 
• then soak rice in enough water for 30 minutes. after 30 minutes drain all the water and keep rice aside.
• in a small bowl mix ½ tablespoon warm water and 1 pinch of saffron (kesar). also chop all the veggies and slice the onions.

frying nuts and dry fruits for shahi pulao

• heat ghee in a heavy pot or a pan. keep flame to low or medium-low. 
• add almonds. fry almonds till they change color and become a shade darker. remove with a slotted spoon and keep aside.
• next add cashews and fry them till the cashews become golden. remove with a slotted spoon and keep aside.
• then add pistachios and fry for some seconds. remove and keep aside.
• next add 1 tablespoon raisins and fry till the raisins become plump and swell. remove and keep aside.

making shahi pulao

• keep the flame to a low and add the following whole spices – ½ teaspoon shah jeera (caraway seeds), 2 inch cinnamon (dalchini), 1 tej patta (indian bay leaf), 4 green cardamoms (hari elaichi), 1 black cardamom (badi elaichi), 4 cloves (lavang) and 2 to 3 strands of mace (javitri). 
• fry the spices for a few seconds till they become aromatic and splutter.
• then add thinly sliced onions. mix well and begin to sauté onions on a medium-low flame.
• stirring often sautéing onions till the become golden. 
• when the onions become golden, switch off the flame and remove about ¼ to ⅓ cup onions. keep aside.
• switch on the flame and add ½ tablespoon ginger-garlic paste. sauté till the raw aroma of ginger-garlic goes away.
• then add chopped tomatoes and mix.
• add the chopped green chilli, chopped coriander leaves and chopped mint leaves. mix well.
• add ¼ teaspoon turmeric powder (haldi), ½ teaspoon kashmiri red chilli powder, ½ teaspoon biryani or pulao masala powder OR ¼ teaspoon garam masala powder.
• mix and sauté till tomatoes soften.
• keep flame to a low and then add 3 tablespoons fresh curd (dahi or yogurt).
• as soon as you add curd, mix quickly so that it does not split. mix very well.
• now add 1.5 to 2 cups chopped veggies like carrots, french beans, cauliflower, mushrooms, potatoes. also add ⅓ cup green peas.
• mix and sauté veggies for a minute.
• add 2.5 to 2.75 cups water. depending on the quality of rice, you can add less or more water. mix well.
• season with salt as per taste. mix again. check the taste of water and it should taste slightly salty.
• cover pan with lid and cook on medium flame till the entire mixture come to a boil on medium flame.
• then add the rice.
• add the saffron solution. saffron can be skipped and 1 teaspoon rose water or kewra water can also be added. mix again.
• cover the pan with lid and simmer on a low to medium-low flame till rice grains are tender and cooked. do check a couple of times and if required you can add some hot water if the shahi pulao mixture looks dry.
• when done, fluff the shahi pulao.
• serve shahi pulao garnished with the fried dry fruits, nuts and onions. you can even garnish with a few mint sprigs or coriander leaves.

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how to make hyderabadi shahi pulao recipe

a) preparation:

1. rinse 1.5 cups basmati rice (275 grams rice) very well in water till the water runs clear of starch. then soak rice in enough water for 30 minutes. after 30 minutes drain all the water and keep rice aside.

2. in a small bowl mix ½ tablespoon warm water and 1 pinch of saffron (kesar). also chop all the veggies and slice the onions.

frying nuts and dry fruits for shahi pulao

3. heat 3 tablespoons ghee in a heavy pot or a pan. keep flame to a low or medium-low.

4. add 1 tablespoon almonds.

5. fry almonds till they change color and become a shade darker. remove with a slotted spoon and keep aside.

6. next add 12 to 15 cashews,

7. fry them till the cashews become golden. remove with a slotted spoon and keep aside.

8. then add 1 tablespoon pistachios (pista) and fry for some seconds. remove and keep aside.

9. next add 1 tablespoon raisins (kishmish) and fry till the raisins become plump and swell.

10. remove and keep aside.

making shahi pulao

11. keep the flame to a low and add the following whole spices – ½ teaspoon shah jeera (caraway seeds), 2 inch cinnamon (dalchini), 1 tej patta (indian bay leaf), 4 green cardamoms (hari elaichi), 1 black cardamom (badi elaichi), 4 cloves (lavang) and 2 to 3 strands of mace (javitri). fry the spices for a few seconds till they become aromatic and splutter.

12. then add 1.5 cups thinly sliced onions.

13. mix well and begin to sauté onions on a medium-low flame.

14. stir often when sautéing onions.

15. first the onions will become light golden.

16. continue to stir and sauté till the onions start becoming golden.

17. when the onions become golden, switch off the flame and remove about ¼ to ⅓ cup onions from the pan. keep aside.

18. switch on the flame and add ½ tablespoon ginger-garlic paste. sauté for some seconds till the raw aroma of ginger-garlic goes away.

19. then add ½ cup chopped tomatoes and mix.

20. add 1 green chilli (chopped), ¼ cup chopped coriander leaves and 1 tablespoon chopped mint leaves.

21. mix well.

22. add ¼ teaspoon turmeric powder (haldi), ½ teaspoon kashmiri red chilli powder, ½ teaspoon biryani or pulao masala powder OR ¼ teaspoon garam masala powder.

23. mix and sauté till tomatoes soften.

24. keep flame to a low and then add 3 tablespoon fresh curd (dahi or yogurt).

25. as soon as you add curd, mix quickly so that it does not split. mix very well.

26. now add 1.5 to 2 cups chopped veggies like carrots, french beans, cauliflower, mushrooms, potatoes. also add ⅓ cup green peas.

27. mix and sauté veggie for a minute.

28. add 2.5 to 2.75 water. depending on the quality of rice, you can add less or more water.

29. mix well.

30. season with salt as per taste. mix again. check the taste of water and it should taste slightly salty.

31. cover pan with lid and cook on medium flame till the entire mixture come to a boil on medium flame.

32. let the mixture come to a boil.

33. add the rice.

34. add the saffron solution. saffron can be skipped and 1 teaspoon rose water or kewra water can also be added.

35. mix again.

36. cover the pan with lid and simmer on a low to medium-low flame till rice grains are tender and cooked. do check a couple of times and if required you can add some hot water if the shahi pulao mixture looks dry.

37. when done, fluff the shahi pulao.

38. serve shahi pulao garnished with the fried dry fruits, nuts and onions. you can even garnish with a few mint sprigs or coriander leaves.

namaste, i am dassana

dassana

Founder, Chef, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.