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Shahi Pulao with Basmati Rice
Shahi Pulao is a regal Indian rice dish that captures the essence of royal kitchens, offering an aromatic blend of basmati rice, exotic spices, and a medley of nuts and dried fruits. The use of saffron lends a golden hue to this dish, while the sweet raisins and crunchy nuts create a delightful contrast in texture. Perfect for special occasions or festive gatherings, Shahi Pulao is not just a meal—it's an experience that transports you to a world of rich flavors and culinary heritage.
Ingredients
- Water
- 4 cups
- Salt
- 1 teaspoon
- Milk
- 1/4 cup
- Saffron strands
- 1/4 teaspoon
- Bay leaf
- 1
- Cloves
- 4
- Cinnamon stick
- 1 (2-inch piece)
- Green cardamom pods
- 4
- Almonds
- 1/4 cup, sliced
- Raisins
- 1/4 cup
- Cashews
- 1/4 cup
- Onion
- 1 large, thinly sliced
- Ghee
- 4 tablespoons
- Basmati rice
- 2 cups
Instructions
- Rinse the basmati rice under running water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain well.
- In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized, about 8-10 minutes.
- Stir in the cashews, raisins, and sliced almonds to the pot. Cook for an additional 2-3 minutes until the nuts are lightly toasted and the raisins plump up.
- Add the green cardamom pods, cinnamon stick, cloves, and bay leaf to the pot. Sauté for another minute until the spices release their fragrant aroma.
- Gently add the drained basmati rice to the pot and sauté for 2-3 minutes, carefully stirring to coat the rice with the ghee and spices without breaking the grains.
- In a small bowl, soak the saffron strands in warm milk for 5 minutes to release their color and flavor.
- Pour the saffron-infused milk into the pot, followed by the salt and water. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld. Fluff the rice gently with a fork before serving.
- Serve the Shahi Pulao hot, garnished with additional fried onions, nuts, and dried fruits if desired.
Tips
- For an added layer of richness, you can use a mix of ghee and oil.
- Feel free to enhance the dish with cooked vegetables such as peas or carrots for added nutrition.
- You can substitute the nuts based on your preference or dietary restrictions.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 30 minutes Calories: 450 Fat: 20g Carbs: 58g Protein: 10g Sodium: 400mg Sugar: 5g
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