Shahi Pulao (Indian Jeweled Rice)

I prepared this for Debarshi’s office party and immediately thought of adding this on my blog. Serve this hot with Masala Alu, Amritsari Chole and some salad greens.

This rice is perfect for your special get together parties where you want to impress your guests with something extra. Cashews and Raisins add a delicious sweet flavor in it while the whole spices make every spoonful aromatic. Use a long grain basmati rice for this and don’t forget to add Ghee and homemade Garam masala.

I have named this dish as Shahi Pulao because it is fit to be served to the royals. It is rich with nuts and spices and makes every meal festive.

I have had jeweled rice of different cuisines before but what I like about this dish is the omission of fried onions. This helps to elevate the flavor of the curry and also maintains the balance of sweet and spice in the rice. This also makes a great weekend meal without much fuss.

Let’s discuss the recipe:

Ingredients:

• Basmati rice -1 ½ cup, washed and soaked in water
• Water - 3 cups (to cook the Pulao, use normal tap water)
• Garam Masala – about ¼ teaspoon
• Salt – about ½ teaspoon (or as per taste)
• Green Cardamom - 2 to 3 
• Cumin Seeds – ½ teaspoon 
• Bay Leaf – 1
• Cinnamon - 1 inch 
• Cloves -3-4
• Black Cardamom – 1 - 2
• Mace - 1 single strand
• Ghee - 4 tablespoons 
• Cashews – ¼ cup
• Raisins – ¼ cup

Directions:

• Heat a wok over high heat.
• Add the Ghee in it.
• Add all the whole spices (Green Cardamom, Cumin Seeds, Bay Leaf, Cinnamon, Cloves, Black Cardamom and Mace) in it.

• Fry for about 15 seconds then add the drained rice.

• Fry till the rice turns golden – golden red in color.
• Add the Raisins and Cashews and mix well.
• Add the water, the wok is hot so the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes. (Tip: Do not take off the cover while the rice is cooking. This will let out the steam and change the cooking time).
• Add the Garam Masala and Salt, mix well and cover. Allow it to cook for another 7-10 minutes.
• Press a grain of rice under your spatula to check if it has been cooked through. (Tip: When properly cooked, each grain of the rice will be tender but still hold its shape, and no longer crunchy. Since it has been fried before cooking, it will not stick together. The Pulao should be fluffy so if it isn’t, that means you have overcooked the Pulao but don’t worry it will still taste amazing).
• Turn off the heat and fluff the rice (move around the rice in the wok carefully) with a spatula. This will dry the extra water and bring a beautiful texture.
• Serve hot with Amritsari Chole, Masala Alu and some salad greens.

Some more Indian rice dishes you may like:

• Matar Pulao (Yellow Rice with Peas)
• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Jeera Rice (Rice flavored with Cumin Seeds)
• Debarshi’s Chicken Tikka Biryani
• Hariyali Ghosht - Herbed Goat Curry