Shahi Pulao (Vegetable Pulao) – Manjula’s Kitchen

Shahi Pulao or Vegetable Pulao is an unique rice dish that mixes spicy and fragrant greens served over rice. Wealthy with taste, that is a rare dish. You might also name this Biryani. This dish is made in two components. First I put together the rice with cumin seeds and cilantro. Then the greens are cooked individually with tomatoes, cashews, beans, inexperienced peas, cauliflower, and paneer. Prime these greens over the rice and you’ve got a mouth-watering dish!

Recipe will serve 4.

Substances: Hyderabadi Biryani (Vegetable Pulao) Recipe by Manjula

For rice

  • 1 cup rice most popular basmati rice obtainable in Indian grocery shops
  • 2 tablespoons clarified butter or ghee
  • 1/2 teaspoon cumin seeds (jeera)
  • About 1 inch piece cinnamon stick (dal chini)
  • 1/2 teaspoon salt
  • About 1/4 cup cilantro finely chopped (hara dhania)
  • 2 cups water

For greens

  • About 3 cups combine greens I’m utilizing cauliflower minimize into small floret, inexperienced beans minimize into small items, bell pepper minimize into cubes, and frozen inexperienced peas,
  • 1/2 cup paneer minimize into about 1/2 inch cubes
  • 4 cups tomatoes chopped
  • 1 inexperienced chili minimize into items
  • About 2 tablespoons ginger minimize into small items
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafetida (hing)
  • 2 tablespoons coriander powder (dhania)
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon purple chili powder
  • 1-1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup cashew powder
  • 1/4 cup cilantro chopped
  • 1/4 teaspoon garam masala



  1. Wash rice gently altering water a number of occasions till the water seems clear.
  2. For fluffier rice, the rice needs to be soaked for not less than quarter-hour previous to cooking.
  3. Warmth the oil in a saucepan. Oil is the correct temperature when one cumin seed dropped into the oil cracks instantly.
  4. Add the cumin seeds. After they crack, add the cinnamon stick and stir for a number of seconds. Add the rice, cilantro, and salt. Stir-fry one minute.
  5. Add the water and convey to a boil, flip the warmth to low. Cowl the pan, and Cook dinner quarter-hour, or till the rice is tender and the water has evaporated. Flip off the warmth and fluff the rice with a fork.


  1. Mix tomatoes, inexperienced chilies and ginger to make a puree. When you want gentle take the seeds out of inexperienced chili earlier than mixing.
  2. Warmth the oil in a saucepan. Over medium excessive warmth oil needs to be reasonably sizzling, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt.
  3. Decrease the warmth to medium, stir the spice paste sometimes when it begin thickening add cashew powder and cook dinner till paste change into the thick and begin leaving the oil from facet.
  4. Add all of the greens and 1/4 cup of water, combine it nicely. Cowl the pan and let it cook dinner for about 5-6 minutes over medium warmth stir few occasions in between. Add paneer combine and canopy the pan, cook dinner for an additional 3-4 minutes. Greens needs to be tender not mushy.
  5. Flip off the warmth add garam masala and cilantro, stir and canopy the pan for couple of minutes earlier than serving.
  6. Serve the vegetable over sizzling rice.

Hyderbadi mirchi ka salan goes nicely with this Shahi Pulao
Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry)

Initially posted 2015-09-01 23:02:51.

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