Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices

Step 1: To begin making the Gujarati Badshahi Pulao Recipe, wash and soak rice in 4 cups of water for half an hour

Step 2: Steam the vegetables -  carrots, beans, florets and peas and set aside

Step 3: Using the pestle and mortar, pound together the cinnamon, cloves and cardamom to a fine powder

Step 4: Heat 1 tablespoon of ghee in a small pan on medium heat, roast the nuts and raisins and set aside

Step 5: Make a paste of the onions, ginger, garlic and green chillies

Step 6: Heat the remaining 3 tablespoons of ghee on medium heat; add onion-ginger-garlic paste and sauté until they turn light golden brown in colour

Step 7: Add the pounded spice powder, bay leaves, crushed peppercorns, tomatoes, turmeric powder and sauté until the tomatoes are tender and soft

Step 8: Stir in the rice along with the water it was soaked in, salt, and chopped mint leaves

Step 9: Allow the Badshahi Pulao mixture to come to a boil and then turn the heat to low

Step 10: Cover the pan and simmer for approximately 30 minutes until the rice has absorbed all the water and cooked to the desired texture

Step 11: Once cooked, turn off the heat and allow the Badshahi Pulao to rest for 15 minutes

Step 12: Gently stir in the steamed vegetables, roasted nuts and serve hot

Step 13: Serve the Badshahi Pulao with Gujarati Kadhi and Papad and Boondi Raita for your everyday meals