Making of Shahi Pulao (Arabic Version)

Here is the most awaited blog on the making of Shahi Pulao (Arabic version). This is an ultimate Lunch or Dinner meal, very delicious and best to have with white curd. This is one of my favorite dish.

Here is the preparation:

I started this preparation by heating 3 spoons of rapeseed oil for few minutes and then added cumin seeds. Wait till the cumin seeds turns light brown and then add 1 chopped Onion and fry it for 5-7 minutes on medium flame.

 In the meantime, be ready with the these vegetables - Tomato (2), Green Peas (1 bowl), Broccoli (1 bowl), Carrot (2 medium size).  Once onions turned light golden, I then added carrots and fried it for 5-7 min on medium flame.

 Then I added chopped tomatoes, green peas and vegetables of your choice.

I then added salt ( as per your taste I added 2 small spoons), coriander powder (1 medium size spoon), and red chilly powder (add as per your taste, I added 1 medium size spoon).

Fry it for 10 min and then add fresh cut broccoli and start frying it for another 1o min so that all spices are mixed well with all vegetables.

Once everything is mixed well, it will turn like the image below. 

Mix well, stir well so that it does not stick to the bottom. Keep frying it on slow to medium flame.

In the meantime, take 2 bowls of Indian Basmati Rice and wash it well. Use the below bowl for your reference. For 2 bowls of Basmati Rice, take 5 bowls of water. The quantity of water depends on different types of Rice.

Look at the below Image and then add the Water and Rice into the Indian Pressure Cooker.

I then closed the Indian Cooker and heated it for 2 whistles on medium flame.  I then opened the Cooker to it looked like the image below.

Your Indian pulao is ready now. You can have it with white Curd/Yogurt for best taste.