Easy Shahi Pulao

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 3 cups - basmati rice, wash and soaked for 30 mins.
  • Layer 1 (Grind to a paste):
  • 1 inch piece - ginger
  • 3 - green chillies
  • 2 tbsp - coconut grated
  • 2 sprigs - mint leaves
  • 1/2 cup - coriander leaves
  • 4 flakes - garlic
  • 1 - carrot
  • 1 - capsicum
  • 7 - French beans
  • 1 sprig - spring onions, greens chopped
  • Layer 2 (Grind to a paste):
  • 1 tbsp - sesame seeds
  • 1 tsp - soaked khuskhus seeds
  • 1 - onion
  • 6 - blanched green chillies or white pepper
  • 1 - cardamom
  • 1 - clove
  • 1 - bay leaf
  • 1/2 inch piece - cinnamon
  • 1 - potato
  • 1 - onion
  • Other ingredients
  • 7 - whole shelled walnuts
  • 15 - cashewnuts halved
  • 15 - almonds, blanched and halved
  • 1 tbsp - raisins
  • 1 tbsp - cheese or paneer grated
  • 1 tbsp - coriander leaves finely chopped
  • 2 - bay leaves
  • 1 cup - milk
  • salt to taste
  • pepper to taste
  • 3 tbsp - ghee or oil.

How to Make Easy Shahi Pulao

  • Put plenty of water to boil, add salt and bay leaves, boil. Add rice and cook till done.
  • Drain water, cool in large plate.
  • Heat 1.5 tbsp ghee in a heavy pan, add carrots.
  • Fry till tender, drain, add French beans, capsicum.
  • Fry, drain, add paste for layer 1.
  • Fry paste for 3 mins, add salt, spring onions, stir.
  • Take off fire, add fried vegetables back, keep aside.
  • Heat remaining ghee in another pan.
  • Fry and drain cashews, almonds, potato slices.
  • Add onions, stir fry till light golden.
  • Add raisins, salt, half the milk, paste for layer 2.
  • Add fried dry fruit, stir and cook for 3 mins.
  • Take off fire, keep aside. To proceed
  • Take a deep casserole about 6-8 inches wide.
  • Divide rice into 3 parts.
  • Grease insides of casserole, spread one part of rice at bottom.
  • Spread layer 1 mixture evenly over the rice.
  • Spread second layer of rice over mixture.
  • Mix layer 2 mixture with the remaining rice.
  • Spread evenly over 2nd rice layer.
  • Sprinkle milk over layers.
  • Sprinkle cheese evenly to cover casserole.
  • Cover the casserole with a lid or cling film, making small slits for steam to escape.
  • Bake in pre-heated oven at 250 C for 9-10 mins.
  • Garnish with fresh ground pepper, coriander and walnuts before serving.
  • Serve hot.

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