Shahi Pulao by Tarla Dalal

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Preparation Time: 15 minutes. Cooking Time: 7 minutes. Serves 4. 3 cups cooked long grain basmati rice (chawal) ¼ tsp saffron (kesar) strands 2 tbsp ghee 2 cloves (laung / lavang) 2 sticks cinnamon (dalchini) 3 cardamoms (elaichi) ½ tsp caraway seeds (shahjeera) 1 tsp cumin seeds (jeera) 1 tsp finely chopped green chillies 1 bayleaf (tejpatta) ½ cup sliced onions 1 tsp chilli powder ½ tsp turmeric powder (haldi) 2 tbsp paneer (cottage cheese) cubes ¼ cup blanched cauliflower florets ¾ 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) 1. Combine the saffron and 1 tbsp of warm water in a small bowl, mix well and keep aside. 2. 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. 3. Add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour. 4. Add the chilli powder, turmeric powder, paneer, cauliflower and green peas and sauté on a medium flame for 1 minute. 5. 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.