Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices

Name: Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices
Prep time: 50 min
Cuisine: Gujarati Recipes
Ingredients: 2 cups Basmati rice; 1/4 cup Carrots (Gajjar); chopped; 1/4 cup Green beans (French Beans); 1 cup Cauliflower (gobi); florets; 1/4 cup Green peas (Matar); 1 cup Tomatoes; chopped; 2 Onions; chopped; 1 inch Ginger; chopped; 3 cloves Garlic; 3 Green Chillies; 1/2 teaspoon Turmeric powder (Haldi); 3 Cardamom (Elaichi) Pods/Seeds; 3 Cloves (Laung); 1 inch Cinnamon Stick (Dalchini); 1 Bay leaf (tej patta); 2 teaspoons Whole Black Peppercorns; 2 tablespoons Whole Almonds (Badam); sliced; 2 tablespoons Cashew nuts; 1/4 cup Sultana Raisins; sutana variety; 4 tablespoons Ghee; 1/4 cup Mint Leaves (Pudina); chopped; Salt

By Admin

Prep Time Total in 50 M

Course Lunch

Cuisine Gujarati Recipes

Diet Vegetarian

Baadshah in Hindi means king and as the name suggests it was prepared for the kings who ruled Gujarat. Nuts and spices like cashew nuts, almonds and saffron formed an integral part of the royal cuisine and when cooked along with a fine quality of basmati rice, it enhances the flavors of this delectable Badshahi Pulao.

Ingredients

2 cups Basmati rice
1/4 cup Carrots (Gajjar)
chopped
1/4 cup Green beans (French Beans)
1 cup Cauliflower (gobi)
florets
1/4 cup Green peas (Matar)
1 cup Tomatoes
chopped
2 Onions
chopped
1 inch Ginger
chopped
3 cloves Garlic
3 Green Chillies
1/2 teaspoon Turmeric powder (Haldi)
3 Cardamom (Elaichi) Pods/Seeds
3 Cloves (Laung)
1 inch Cinnamon Stick (Dalchini)
1 Bay leaf (tej patta)
2 teaspoons Whole Black Peppercorns
2 tablespoons Whole Almonds (Badam)
sliced
2 tablespoons Cashew nuts
1/4 cup Sultana Raisins
sutana variety
4 tablespoons Ghee
1/4 cup Mint Leaves (Pudina)
chopped
Salt
to taste

Instructions

Step 1

To begin making the Gujarati Badshahi Pulao Recipe, wash and soak rice in 4 cups of water for half an hour

Step 2

Steam the vegetables - carrots, beans, florets and peas and set aside

Step 3

Using the pestle and mortar, pound together the cinnamon, cloves and cardamom to a fine powder

Step 4

Heat 1 tablespoon of ghee in a small pan on medium heat, roast the nuts and raisins and set aside

Step 5

Make a paste of the onions, ginger, garlic and green chillies

Step 6

Heat the remaining 3 tablespoons of ghee on medium heat; add onion-ginger-garlic paste and sauté until they turn light golden brown in colour

Step 7

Add the pounded spice powder, bay leaves, crushed peppercorns, tomatoes, turmeric powder and sauté until the tomatoes are tender and soft

Step 8

Stir in the rice along with the water it was soaked in, salt, and chopped mint leaves

Step 9

Allow the Badshahi Pulao mixture to come to a boil and then turn the heat to low

Step 10

Cover the pan and simmer for approximately 30 minutes until the rice has absorbed all the water and cooked to the desired texture

Step 11

Once cooked, turn off the heat and allow the Badshahi Pulao to rest for 15 minutes

Step 12

Gently stir in the steamed vegetables, roasted nuts and serve hot

Step 13

Serve the Badshahi Pulao with Gujarati Kadhi and Papad and Boondi Raita for your everyday meals