Shahi Pulao (Vegetable Pulao)
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Shahi Pulao or Vegetable Pulao is an exotic rice dish made for parties that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish!
For rice
- 1 cup rice preferred basmati rice available in Indian grocery stores
- 2 tbsp clarified butter or ghee
- 1/2 tbsp cumin seeds (jeera)
- About 1 inch piece cinnamon stick (dal chini)
- 1/2 tbsp salt
- About 1/4 cup cilantro finely chopped (hara dhania)
- 2 cup water
For vegetables
- About 3 cup mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas,
- 1/2 cup paneer cut into about 1/2 inch cubes
- 4 cup tomatoes chopped
- 1 green chili cut into pieces
- About 2 tbsp ginger cut into small pieces
- 3 tbsp oil
- 1 tbsp cumin seeds (jeera)
- 1/8 tbsp asafetida (hing)
- 2 tbsp coriander powder (dhania)
- 1/2 tbsp turmeric
- 1/2 tbsp red chili powder
- 1-1/2 tbsp salt
- 1 tbsp sugar
- 1/4 cup cashew powder
- 1/4 cup cilantro chopped
- 1/4 tbsp garam masala
Rice:
Wash rice gently changing water several times until the water appears clear.
For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately.
Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
Vegetables
Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side.
Add all the vegetables and 1/4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy.
Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving.
Serve the vegetable over hot rice.
Savour the Essence of Shahi Pulao: Mixed Vegetable Pulao or Biryani Pulav
Shahi pulao is a fragrant and rich rice dish from Indian cuisine. "Shahi" translates to "royal," indicating the dish's royal and luxurious nature. It is typically made with basmati rice cooked with a blend of aromatic spices, such as cardamom, cloves, and cinnamon, along with saffron for a distinctive golden color and aroma.Rice Preparation: Creating the Perfect Base for Pulav
Washing and Soaking Rice to Enhance Texture
Kickstart your culinary journey of biryani pulav or mixed vegetable pulao by ensuring the rice is immaculately clean and primed for cooking. Begin by delicately washing the rice, changing the water multiple times until it achieves crystal clarity. For an impeccable fluffiness characteristic of pulav Indian dishes, soak the rice grains for a minimum of 15 minutes before cooking, allowing them to absorb moisture and expand, ready to absorb the delightful flavors of your shahi pulao recipe.-
Tempering Oil with Aromatic Spices
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Incorporating Rice and Seasonings for Flavorful Base
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Cooking Rice to Perfection for Pulav Indian Delight
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Fluffing Rice to Achieve Light Texture
Vegetable Preparation: Infusing Flavor into Mixed Vegetable Pulao
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Creating a Flavorful Tomato Puree
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Tempering the Oil with Aromatic Spices
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Cooking the Spices and Creating the Base
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Adding Vegetables and Cooking Until Tender
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Flavoring the Vegetable Mixture and Allowing to Rest
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Akshat
August 29, 2017 at 2:40 amI’m in love with your all recipes 🙂 Thanks for sharing 🙂
Manjula Jain
September 3, 2017 at 12:54 amAkshat, thank you, you made me happy
Shubhi Jain
November 9, 2016 at 2:26 amMy rice always stick with each other, they are not as seperated as we eat in restaurants. Why can I get some tip to prepare rice?
Manjula Jain
November 9, 2016 at 1:01 pmShubhi, use few lemon drops while cooking rice
Abha Kadav
September 11, 2016 at 6:15 pmVery nice recipe. Will try for sure 🙂
Aarti Sarkar
September 3, 2015 at 9:01 amWhile the recipe looks scrumptious and I will sure try this Manjula Aunty, I think calling it Hyderabadi ‘Biryani’ is quite misleading. Its not biryani.
Upasana
September 3, 2015 at 4:54 amI am in love with authentic Hyderabadi Biryani.Its so hard to find the real taste so easily.Aunty thanks a ton for sharing this recipe.Will definitely try and hope it wont be missing it anymore.
sara
September 3, 2015 at 12:33 ama different and easy to cook recipe – the tastes come out very good