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

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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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