Shahi Pulao (Royal Rice)

    40 minutes

    Pulao is an Indian and Pakistani version of rice pilaf that is served on special occasions. It's perfect with a curry or paneer.


    Washington, United States
    2 people made this

    Serves: 5 

    • 2 tablespoons ghee or clarified butter
    • 2 bay leaves
    • 2 cloves
    • 1 small cinnamon stick
    • 2 cardamom pods
    • 2 cups basmati rice, washed well
    • 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
    • 3 cups water
    • 2 tablespoons ghee
    • 1/2 cup raw cashews
    • 1 onion, finely sliced
    • 1 small capsicum, cut into strips
    • 1 carrot, julienned
    • 1 teaspoon garum masala
    • salt to taste
    • fresh coriander leaves

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Heat the ghee and add the bay leaves, cloves, cinnamon and cardamom. Almost immediately, add the washed rice. Saute the rice until the moisture evaporates. Add the soaked saffron and 3 cups water. Cover and cook on low until the water is absorbed (about 7 minutes).
    2. Heat the other two tablespoons ghee and roast the cashews until golden. Add the vegetables and stir fry until cooked but still crisp. Stir in the garum masala and salt. Stir this through the rice, and serve garnished with coriander.

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