Shahi Vegetable Pulao Recipe

The Shahi Vegetable Pulao recipe is a royal dish that has a perfect blend of spices that you can make for a special dinner and weekend lunch and when you have a party at home. The addition of spices and dry fruits, along with saffron and Kohinoor Authentic Basmati Rice heightens the flavour of the dish.  Basmati rice, Cumin seeds (Jeera), Cinnamon Stick (Dalchini), Cardamom (Elaichi) Pods/Seeds, Saffron strands, Milk, Green Chillies, Salt, Ghee, Mint Leaves (Pudina), Carrots (Gajjar), Cauliflower (gobi), Cashew nuts, Sultana Raisins, Salt   Ingredients for Rice 1 cup Basmati rice 1 teaspoon Cumin seeds (Jeera) 1 inch Cinnamon Stick (Dalchini) 2 Cardamom (Elaichi) Pods/Seeds Few Saffron strands 1/4 cup Milk , warm 2 Green Chillies , split Salt , to taste 1 tablespoon Ghee Few sprig Mint Leaves (Pudina) Ingredient for Vegetables 2 Carrots (Gajjar) , peeled and cut into strips 1/2 cup Cauliflower (gobi) , cut into small florets 1/4 cup Cashew nuts 1/4 cup Sultana Raisins Salt , to taste     15   60     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.Soak the saffron in the warm milk for about 10 minutes and keep aside.In a large saucepan, heat ghee over medium heat. Add the cumin seeds, cinnamon, cloves, cardamom and green chilies. Sauté for a few seconds until you can smell the aromas of the spices coming through.Next add the washed Kohinoor Authentic Basmati rice, along with the salt, saffron milk and 2 cups of water.Turn the heat to high and allow the rice to come to a brisk boil. 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.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.While the rice is cooking, you can proceed to roast the vegetables in a kadai.Heat a teaspoon of ghee on medium heat in a kadai. Add the carrots and cauliflower, sprinkle some salt and roast until the vegetables are just about tender. Turn off the heat.In another pan or skillet, heat a teaspoon of ghee and roast the cashewnuts until golden brown. 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.Once the Shahi Pulao is cooked and rested, open and add the mint leaves, roasted vegetables and nuts. Gently stir and fluff up the rice and transfer to a serving bowl.Serve the Shahi Vegetable Pulao along with Burani Raita and Chaman Qaliya which is a creamy cottage cheese curry.