Shahi Soya /Nutrela Pulao

Name: Shahi Soya /Nutrela Pulao
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups cooked long grain basmati rice; 1/4 tsp saffron (kesar) strands; 2 tbsp ghee; 1 star anise; 2 cloves; 4-5 whole black pepper; 2 green cardamom; 1 black cardamom; 4 bay leaves; 2 cinnamon sticks; 1 tsp caraway seeds /shahi jeera; 1/2 tsp cumin seeds; 1 tsp finely chopped green chillies; 1/2 red chilli powder; 1/4 th cup french beans finely chopped; 1 carrot medium chopped; 1/2 cup boiled green peas; 1/2 cup soya/ Nutrela mini chunks, washed and soaked in water; 1 tbsp pineapple chunks small; 1 tbsp milk; to taste Salt; For the garnish; 1 tbsp fried cashewnuts; 1 tbsp Green Coriander chopped

Sanchita Mittal @sm_thechef

Delhi

#Ramadan
Shahi Pulao is a dish that is loaded with veggies and a horde of spices which give it a memorable exotic flavour.
Saffron and caraway seeds are added to give this rice preparation a rich aroma, taste and veggies, pineapple and soya chunks give it a wonderful range of textures.

Sanchita Mittal @sm_thechef

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Ingredients

15 minutes

4 servings

3 cupscooked long grain basmati rice
1/4 tspsaffron (kesar) strands
2 tbspghee
1star anise
2cloves
4-5whole black pepper
2green cardamom
1black cardamom
4bay leaves
2cinnamon sticks
1 tspcaraway seeds /shahi jeera
1/2 tspcumin seeds
1 tspfinely chopped green chillies
1/2red chilli powder
1/4th cup french beans finely chopped
1carrot medium chopped
1/2 cupboiled green peas
1/2 cupsoya/ Nutrela mini chunks, washed and soaked in water
1 tbsppineapple chunks small
1 tbspmilk
to tasteSalt
For the garnish
1 tbspfried cashewnuts
1 tbspGreen Coriander chopped

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Steps

15 minutes

1

Firstly combine the saffron and 1 tbsp of warm water in a small bowl, mix well and keep aside.
2

Heat 1 tsp ghee in a broad pan and sauté the french beans, carrots and green peas and pinepple for 2 minutes on a high flame.
3

Add soaked nutrela chunks and again sauté for a minute.
4

Take it out in a bowl and keep aside.
5

Heat the ghee in the same pan, add the cloves, star anise, cinnamon, black and green cardamoms, caraway seeds, cumin seeds, green chillies and bayleaf and sauté on a medium flame for a few seconds.
6

Add the chilli powder, and sautéed vegetables and nutrela soya chunks and green peas and sauté on a medium flame for 1 minute.
7

Add the rice, saffron-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
8

Garnish with cashewnuts and chopped coriander and serve hot and aromatic shahi pulao immediately with any raita or curry.