Shahi Pulao recipe



3 cups cooked long grain basmati rice (chawal)

1/4 tsp saffron (kesar) strands

2 tbsp ghee

2 cloves (laung / lavang)

2 sticks cinnamon (dalchini)

3 cardamoms (elaichi)

1/2 tsp caraway seeds (shahjeera)

1 tsp cumin seeds (jeera)

1 tsp finely chopped green chillies

1 bayleaf (tejpatta)

1/2 cup sliced onions

1 tsp chilli powder

1/2 tsp turmeric powder (haldi)

2 tbsp paneer (cottage cheese) cubes

1/4 cup blanched cauliflower florets

3/4 cup boiled green peas

2 tbsp chopped canned pineapple

salt to taste

For The Garnish

2 tbsp finely chopped coriander (dhania)

1 tbsp fried cashewnuts (kaju)

1 tbsp fried raisins (kismis)


Combine the saffron and 1 tbsp of warm water in a small bowl, mix well and keep aside.

Heat the ghee in a deep non-stick pan, add the cloves, cinnamon, cardamom, caraway seeds, cumin seeds, green chillies and bayleaf and sauté on a medium flame for a few seconds.

Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour.

Add the chilli powder, turmeric powder, paneer, cauliflower and green peas and sauté on a medium flame for 1 minute.

Add the pineapple, rice, saffron-water mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Garnish with coriander, cashewnuts and raisins and serve immediately.