shahi pulao recipe with step by step pics. as the word shahi means this hyderabadi 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 hyderabadi pulao rich and festive.
i make this hyderabadi 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.
in this hyderabadi pulao you can add your choice of vegetables. do use 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 it with side raita like onion-tomato raita or cucumber raita or boondi raita.
how to make hyderabadi shahi pulao
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 the rice aside.
2. in a small bowl mix ½ tablespoon warm water and 1 pinch of saffron. also, chop all the veggies and slice the onions.
frying nuts and dry fruits
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 and fry for some seconds. remove and keep aside.
9. next add 1 tablespoon raisins 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, 1 tej patta (indian bay leaf), 4 green cardamoms, 1 black cardamom, 4 cloves and 2 to 3 strands of mace. 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, 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 tablespoons fresh curd (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.
cooking shahi pulao
31. cover pan with the 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 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, gently fluff the rice.
38. serve hyderabadi shahi pulao garnished with the fried dry fruits, nuts and onions. you can even garnish with a few mint sprigs or coriander leaves.
few more rice recipes
Shahi Pulao
INGREDIENTS
for soaking rice
- 1.5 cups rice OR 275 grams rice
- 3 tablespoons ghee
- 1 pinch of saffron
- ½ tablespoon warm water for soaking saffron
dry fruits and nuts
- 1 tablespoon almond
- 12 to 15 cashews
- 1 tablespoon pistachios
- 1 tablespoon raisins
other ingredients
- ½ teaspoon caraway seeds (shahi jeera)
- 2 inches cinnamon
- 1 tej patta (indian bay leaf)
- 4 green cardamoms
- 1 black cardamom
- 4 cloves
- 2 to 3 strands of mace
- 1.5 cups cups thinly sliced onions OR 135 grams onion OR 1 large onion
- ½ tablespoon ginger-garlic paste
- 1 green chilli - chopped
- ¼ cup chopped coriander leaves
- 1 tablespoon chopped mint leaves
- ½ cup chopped tomatoes OR 1 medium sized tomato
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon biryani or pulao masala powder OR ¼ teaspoon garam masala powder
- 3 tablespoon fresh curd (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
INSTRUCTIONS
preparation
- 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
- 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.
cooking shahi pulao
- 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 pulao mixture looks dry.
- when done, gently fluff the 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.
Hi Dassana! u have shared another fantastic tasting pulao recipe with great flavours.each and every flavour of it’s ingredients comes through so beautifully.
Thank you ???? once again.
thank you meveera. glad to know. most welcome ????