Saturday, 30 June 2012

Shahi-Pulav (Rice cooked with Dry Fruits)

Shahi Pulav (Rice and Dry Fruits Pulav)
A rich and wonderful pulav rich in nutrition and delight to eyes and taste buds is a very easy to make. Dry fruits are present in every kitchen be it Indian or any part of the world. Rice is also an integral part of the kitchen. When you have a party to arrange just try this pulav along with the other fare you plan to make your guests will be surprised at by your planning the menu. I used to make it quiet often when the cooked rice used to be left from the dinner or lunch, and pack it in the lunch box of my children. The smile they used to give when they used to be back from school used to make my day. So why should you not try such a rewarding recipe. I am sharing with you all, you have to make it and enjoy with your friends and family.

Preparation Time: 10min.
Cooking Time: 30min.
Servings: 5-6 Large servings

Ingredients Required for Making Shahi-Pulav:
  • 250 gm. Basmati Rice
  • 50 -75 gm. Cashew nuts
  • 50 gm. Almonds
  • 50 gm. Raisins
  • 3-4 Green Cardamom
Green Cardamom
  • 1-2 Pieces of Javitri (dry flower of nutmeg)
Javitri
  • 4-5 Cloves
Cloves
  • 1 Tea spoon Shah Jeera ( Black cumin seeds)
Shah Jeera (Black Cumin Seeds)
  • 1/2 Tea spoon Turmeric Powder
  • 1 Tea spoon Red chili Powder
  • 1 Tea spoon Sugar
  • Salt to taste
  • 50 gm. Ghee (4 heaped tea spoon ghee) / Olive oil / cooking oil.
Direction for Making Shahi-Pulav:
  • Wash rice.
  • Take in a thick bottom container washed rice and 500 ml. water and keep the container on gas on high flame without covering it.
  • Let the contents boil.
  • Do not stir.
  • Cover the container and cook till rice becomes soft (approximately 20min.).
  • Remove from gas and immediately drain excess of water by sieving it.
  • Pour water on the rice in the sieve to remove excess starch so that the rice grains do not stick to each other.
  • Keep aside for cooling.
Rice Boiled to soft texture and then washed with fresh water to remove excess starch
  • Cut Almonds and cashew nuts to 2-3 mm. pieces (each almond and cashew to 2-3 piece).
  • Take a thick bottom wok and take ghee in it and heat on high flame.
Ghee being heated
  • To hot ghee add broken cardamom, Shah jeera (black cumin), Javitri, cloves, and cook for 1 min.
Shah jeera, cardamom, javitri added to hot ghee
  • Add cut almonds and cashew nuts and cook till gain golden color. 
Almonds and cashew nuts added to hot ghee and spices
Ready for adding boiled rice
  • Add boiled rice to it and mix nicely.
  • Cover and cook for 2-3 min.
Boiled rice added to spices and dry fruits mixture in ghee
  • Add turmeric powder, salt,red chili powder and mix nicely.
Turmeric powder, salt, red chili powder added to rice, spices and dry fruit mixture in ghee
  • Add raisins and sugar and stir.
Sugar and raisins added ti rice mixture
  • Cook for 2-3 min. without covering and remove from gas.
  • Take out in a serving plate and serve hot. Add few drops of lemon juice and the color will become beautiful yellow.
Shahi Pulav
Shahi pulav after adding few drops of lemon
  Raeally speaking it looks so fabulous that garnishing is not required but if you want use some slices of apple / seeds of fresh pomegranate for garnishing Shahi-Pulav.

Tips:
  • Though the taste comes out best with ghee(clarified butter), yet those who for health reason do not eat ghee can replace it with cooking oil. Preferably Olive oil.
  • Do not cook rice to extreme softness else the Pulav will not come out well.
  • If you are not comfortable with boiling rice in the open container then cook it in pressure cooker.
  • Do not over fry the almonds and cashew else they will not taste good in pulav.
  • Drain water from boiled nicely so that each grain of boiled rice is separated.
  • Any rice can be used for making the pulav but best results are obtained if Basmati rice is taken.

Suggested Variations:
  • Pistachios, dry seeds of water melon (gabz), dry seeds of cucumber can also be added along with almonds and cashew nut.
  • You can boil rice with little Shah jeera and salt to enhance the jeera flavor.

Rice boiled with Shah Jeera( black cumin seeds)

1 comment:

  1. Shahi Pulav making is very nice...interesting one :)
    Nice blog… thanks for sharing this information with us....

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