Shahi Vegetable Pulao Recipe

Step 1: To begin making the Shahi Vegetable Pulao, first prep the ingredients, wash the Kohinoor Authentic Basmati rice and soak it for 30 minutes and get all the other remaining measured and kept ready

Step 2: Soak the saffron in the warm milk for about 10 minutes and keep aside

Step 3: In a large saucepan, heat ghee over medium heat

Step 4: Add the cumin seeds, cinnamon, cloves, cardamom and green chilies

Step 5: Sauté for a few seconds until you can smell the aromas of the spices coming through

Step 6: Next add the washed Kohinoor Authentic Basmati rice, along with the salt, saffron milk and 2 cups of water

Step 7: Turn the heat to high and allow the rice to come to a brisk boil

Step 8: Once it comes to a brisk boil, turn the heat to low, cover the pan and allow the rice to cook until all the water is absorbed

Step 9: Once the water is absorbed, turn off the heat and allow the rice to rest for 10 minutes before you can stir in the roasted vegetables and dry fruits

Step 10: While the rice is cooking, you can proceed to roast the vegetables in a kadai

Step 11: Heat a teaspoon of ghee on medium heat in a kadai

Step 12: Add the carrots and cauliflower, sprinkle some salt and roast until the vegetables are just about tender

Step 13: Turn off the heat

Step 14: In another pan or skillet, heat a teaspoon of ghee and roast the cashewnuts until golden brown

Step 15: Once golden and crisp, add the raisins and allow it to roast for a few seconds until it puff up and turn off the heat

Step 16: Once the Shahi Pulao is cooked and rested, open and add the mint leaves, roasted vegetables and nuts

Step 17: Gently stir and fluff up the rice and transfer to a serving bowl

Step 18: Serve the Shahi Vegetable Pulao along with Burani Raita and Chaman Qaliya which is a creamy cottage cheese curry