Shahi Pulao by Tarla Dalal

Shahi Pulao,always hints at the richness of a recipe.
Recipe Link : https://www.tarladalal.com/Shahi-Pulao-1581r

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Shahi Pulao

The presence of the word Shahi always hints at the richness of a recipe. Indeed, the Shahi Pulao is a dish that is loaded with spices, veggies and a horde of other ingredients, which give it a memorable flavour and texture. While an assortment of spices including saffron and caraway seeds gives this rice preparation a rich aroma, taste and hue, veggies, pineapple and paneer give it a wonderful range of textures. Pineapple also gives the dish a juicy tanginess, which you are sure to enjoy. Self-contained with myriad flavours, this one-dish meal can be served with just a bowl of curds or raita.

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.