Shahi Pulao | Sanjeev Kapoor Khazana

The addition of dry fruits makes this rice preparation super rich.

SHAHI PULAO

Ingredients

1½ cups basmati rice, soaked and drained
2 tablespoons ghee
10-12 green cardamoms
10-12 cloves
1 tablespoon raisins
1 tablespoon chopped dried apricot
1 medium onion, sliced
1 tablespoon almond slivers
6-8 cashewnuts, broken
1 bay leaf
Salt to taste
1 tablespoon grated beetroot

Method

1. Heat ghee in a non-stick pan. Add cardamoms, cloves and sauté till fragrant.
2. Add raisins and apricot and mix. Add onions, mix and sauté till translucent.
3. Add almonds and cashewnuts and mix. Add bay leaf and sauté for a minute.
4. Add rice, mix and sauté for 1-2 minutes. Add 3 cups water and salt, stir, cover and cook till done.
5. Add beetroot and mix well.
6. Serve hot.

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Cuisine - North Indian

Course - pulao

Dish - pulao

Prep Time - 10 mins

Cook Time - 10 mins

Servings - 2

Calories - 646