Shahi Pulao ( Mughlai Khana)
by Tarla Dalal

The word “shahi” is associated with dry fruits in any cuisine. Here it’s the addition of apricots which in rice gain a new flavour when layered with spicy curds gravy.

Green peas added to the rice make this dish a treat for your eyes. This dish is a little time consuming but is a great option for serving at parties and treat your loved ones if you have time on hand.

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Shahi Pulao ( Mughlai Khana) recipe - How to make Shahi Pulao ( Mughlai Khana)

For The Rice
1 1/4 cups long grained rice (basmati)
a few strands saffron (kesar) strands
3 tbsp ghee
1/2 tsp caraway seeds (shahjeera)
25 mm (1") stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
3/4 cup boiled green peas
salt to taste
1/2 cup deep-fried paneer (cottage cheese) cubes
8 to 10 dried apricots (kummani / jardalu) , broken into pieces and soaked in water for 1 hour

For The Gravy
3 tbsp ghee
3/4 cup curds (dahi)
1/2 tsp sugar
salt to taste

To Be Ground Into A Paste (for The Gravy)
1 onion
3 tbsp freshly grated coconut
5 garlic (lehsun) cloves
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
25 mm (1") stick cinnamon (dalchini)
3 cloves (laung / lavang)
3 cardamoms
2 tsp poppy seeds (khus-khus)
7 to 8 kashmiri red chillies
1 ginger (adrak)

For Baking
2 tbsp ghee

Method
For the rice

Combine the saffron and 1 tsp of milk in a small bowl, mix well and keep aside.
Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
Boil 4 cups of water, add the rice and cook till the rice is 80% done. Each grain of rice should be separate. Drain and discard the water and cool the rice.
Add the saffron mixture and mix well. Keep aside.
Heat the ghee in a kadhai, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
Add the rice, green peas and salt and cook for a few minutes.
Add the paneer and apricot pieces and mix well. Keep aside.

For the gravy

Heat the ghee in a kadhai, add the prepared paste and sauté for 3 to 4 minutes.
Remove from the flame, add the curds, sugar and salt and mix well. Keep aside.

How to proceed

In a large baking bowl, put 2 tbsp of ghee at the bottom. Make 5 layers by spreading 1/3 of the rice, then spread ½ of the gravy, next spreading 1/3 of the rice and finally spreading the remaining gravy and another layer of rice.
Cover with aluminum foil and bake in a pre-heated oven at 230ºc (460º) for 20 minutes.
Just before serving turn the bowl upside down and demould on a big serving plate. Serve hot.