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Shahi veg pulao

Shahi veg pulao

By Leah Phan
20’ Prep time
15’ Cook time
35’ Total time
539 Calories
4 Serving

Summary

A simple but delicious recipe from chetna makan, made with lots of veg and plenty of nuts and raisins to give it a regal finish – ‘shahi’ means regal
Leah Phan 0 Followers

Step by Step

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Step 1

Heat the oil in a medium saucepan. Add the bay leaves and whole spices and let them sizzle for a few seconds. Add the onion and gently fry for about 5 minutes, or until softened.
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Step 2

Add the carrot and potato and cook over a high heat for 2 minutes, then stir in the peas. Add the salt, pepper and ground spices and mix together well.
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Step 3

Add the rice and stir it all to combine. Slowly add 700ml boiling water, bring to a boil, cover and cook for 15 minutes on a low heat. Leave to rest for 10 minutes before opening the lid.
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Step 4

Heat the ghee in a small pan and add the nuts and raisins, letting them sizzle until they begin to change colour. Scatter the nuts and raisins over the rice, drizzle with the ghee and serve immediately

Ingredient

  • Onion
    Onion
    1
  • Ground cumin
    Ground cumin
    1 tsp
  • Cardamom pods
    Cardamom pods
    4
  • Cumin seeds
    Cumin seeds
    1 tsp
  • Garam masala
    Garam masala
    1 tsp
  • Frozen peas
    Frozen peas
    100 grams
  • Basmati rice
    Basmati rice
    300 grams
  • Salt
    Salt
    1.5 tsp
  • Carrot
    Carrot
    1
  • Bay leaves
    Bay leaves
    2
  • Potato
    Potato
    1
  • Ghee
    Ghee
    2 tbsp
  • Cloves
    Cloves
    4
  • Cashew nuts
    Cashew nuts
    8
  • Vegetable oil
    Vegetable oil
    2 tbsp
  • Black pepper
    Black pepper
    0.25 tsp
  • Raisins
    Raisins
    10
  • Stick cinnamon
    Stick cinnamon
    1
  • Almonds
    Almonds
    8

Nutrition Facts

View nutrition facts
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