Shahi veg pulao in tamil / Hyderabadi veg pulao / Hyderabadi pulao / ஹைதராபாத் வெஜ் புலாவ்

INGREDIENTS

• 2 tbsp ghee
• 10 cashew nuts
• 10 raisins
• 10 pistachio
• 10 almond
• 1 bay leaf
• ½ inch cinnamon
• 1 star anise
• 3 cloves
• 3 pod cardamom
• 1 marati mokku
• 1 tsp cumin seeds
• 1 onion
• 1 tbsp ginger garlic crushed
• 1 carrot, chopped
• 2 potato, chopped
• 1/4 cup French beans
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala powder
• 1 cup basmati rice
• Salt to taste
• coriander leaves, finely chopped
• mint leaves, finely chopped
• 2 tbsp lemon juice
• ¼ cup fried onion

METHOD

1. Wash and soak the basmati rice for 30 minutes. Keep aside
2. In a large kadai heat 2 tbsp ghee and roast almond, cashew, pista and raisins.
3. roast on low flame until it turns golden brown. keep aside.
4. in the same ghee, add bay leaf, star anise, marati mokku, cinnamon, cloves, cardamom and cumin seeds.
5. saute on low flame until the spices turn aromatic.
6. now add onion and crushed ginger garlic.
7. saute until onions turn golden brown.
8. add carrot, potato, beans, mint leaves and coriander leaves.
9. saute for 3 minutes or until vegetables are cooked well.
10. now add turmeric, chilli powder, garam masala and salt. saute on low flame until spices turn aromatic.
11. Now add 2 cups of water and add lemon juice mix well and let it come to boil.
12. Now add soaked basmati rice mix gently making sure everything is well combined.
13. cover and cook it for 15 minutes on medium flame.
14. Once water absorbed add fried onions and fried nuts mix gently.
15. shahi pulao (Hyderabadi pulao) is ready to be served with your favorite curry.