Shahi veg pulao

Name: Shahi veg pulao
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 2 bay leaves; 1 tsp cumin seeds; 4 cardamom pods; 4 cloves; 1 stick cinnamon; 1 onion; 1 carrot; 1 potato; 100 grams frozen peas; 1.5 tsp salt; 0.25 tsp black pepper; 1 tsp garam masala; 1 tsp ground cumin; 300 grams basmati rice; 2 tbsp ghee; 8 cashew nuts; 8 almonds; 10 raisins

Prep: 20 minsCook: 15 mins

Prep

20 mins

Cook

15 mins

Servings

Difficulty

Medium

Gluten-FreeVegetarianEgg-Free

(0)

Shahi veg pulao is my go to dish when I want something that tastes fancy but comes together in just 35 minutes. This fragrant rice dish loaded with colorful vegetables and toasted nuts feels like restaurant quality, yet it's surprisingly simple to make at home. The aromatic spices like cardamom and cinnamon not only make your kitchen smell amazing but also aid digestion, which is a wonderful bonus. What I love most is how budget friendly it is since basmati rice and seasonal vegetables do all the heavy lifting, while the cashews and raisins add that luxurious touch without breaking the bank. Whether you're cooking for family dinner or impressing guests, this pulao delivers royal flavors with minimal fuss.

Ella x

Ingredients

Servings:

2 tbspvegetable oil(vegetable or sunflower oil)
2bay leaves
1 tspcumin seeds
4cardamom pods
4cloves
1stick cinnamon
1onion(thinly sliced)
1carrot(peeled and cut into small cubes)
1potato(peeled and cut into small cubes)
100 gramsfrozen peas
1½ tspsalt
¼ tspblack pepper
1 tspgaram masala
1 tspground cumin
300 gramsbasmati rice
2 tbspghee
8cashew nuts(roughly chopped)
8almonds(roughly chopped)
10raisins(roughly chopped)

Detail level

Instructions

1
Heat the oil in a medium saucepan. Add the bay leaves and whole spices and let them sizzle for a few seconds. Add the onion and gently fry for about 5 minutes, or until softened.
2
Add the carrot and potato and cook over a high heat for 2 minutes, then stir in the peas. Add the salt, pepper and ground spices and mix together well.
3
Add the rice and stir it all to combine. Slowly add 700ml boiling water, bring to a boil, cover and cook for 15 minutes on a low heat. Leave to rest for 10 minutes before opening the lid.
4
Heat the ghee in a small pan and add the nuts and raisins, letting them sizzle until they begin to change colour. Scatter the nuts and raisins over the rice, drizzle with the ghee and serve immediately

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