Shahi Vegetable Pulao Recipe – Saffron & Biryani Masala Flavors

Last Updated on 4 months by Neha Deshmukh

Shahi Vegetable Pulao Recipe – Saffron & Biryani Masala Flavors

Introduction

There’s just something magical about a good pulao, isn’t there? It’s comforting, flavorful, and feels like a warm hug on a plate. This Shahi Vegetable Pulao is a special one – it’s packed with fragrant spices, vibrant veggies, and that beautiful golden hue from saffron. I first made this for a family gathering, and it was an instant hit! It’s become a go-to for celebrations, or honestly, just when I’m craving something a little extra special. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your everyday pulao. The combination of Shahi Biryani Masala and saffron elevates it to something truly regal (that’s what “Shahi” means, after all!). It’s a delightful mix of flavors and textures, and it’s surprisingly easy to make once you get the hang of it. Plus, it’s a fantastic way to sneak in a bunch of veggies!

Ingredients

Here’s what you’ll need to create this aromatic masterpiece:

• 2 cups chopped Mixed Vegetables (Carrots, Potatoes, Capsicum, French Beans, Green Peas, Sweet Corn) – about 300g
• 2 cups Rice, washed and soaked – Basmati is best! (about 400g uncooked)
• 1 Onion, sliced
• 2 medium Tomatoes, chopped
• 2 Green chilies, slit length-wise
• 1 tbsp Ginger-Garlic paste
• 1 Bay leaf
• 2 Cardamoms
• 1 inch piece of Cinnamon
• 2 Cloves
• 2 tbsp Everest Shahi Biryani Masala (or your favorite brand)
• 2 tbsp lukewarm Milk
• A pinch of Kesar/Saffron
• Salt, to taste
• Oil/Ghee – about 2-3 tbsp
• 3 tbsp fresh Coriander leaves, minced
• 2 tbsp Mint leaves, minced

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Saffron (Kesar) – Origin and Quality: Saffron is the star! Look for good quality saffron – it’ll have a deep red color and a strong aroma. Kashmiri saffron is considered the best, but it can be pricey. A little goes a long way, so don’t skimp, but you don’t need a huge amount either.
• Shahi Biryani Masala – Brand Recommendations & Flavor Profile: Everest is a reliable brand, but MDH and Keya are also excellent choices. Shahi Biryani Masala is a blend of aromatic spices like cardamom, cinnamon, cloves, and nutmeg. It’s what gives this pulao its signature flavor.
• Rice Varieties – Best Types for Pulao: Basmati rice is the way to go. It’s long-grained, fragrant, and cooks up fluffy. Avoid short-grain rice, as it tends to get sticky.
• Oil vs. Ghee – Impact on Flavor: Ghee (clarified butter) adds a richer, more authentic flavor. But oil works just fine if you prefer! I often use a mix of both.
• Regional Variations in Vegetable Choices: Feel free to swap in your favorite veggies! Cauliflower, peas, and beans are all great additions. In some regions, they even add potatoes and beetroot.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those saffron strands in warm milk and set them aside. This helps release their color and flavor.
2. Heat the oil or ghee in a heavy-bottomed pan over medium heat. Add the bay leaf, cardamom, cinnamon, and cloves. Sauté for a minute until fragrant – your kitchen should smell amazing!
3. Add the sliced onions and sauté until they turn translucent. Then, stir in the ginger-garlic paste and fry for another minute until it’s nicely browned.
4. Now, add the chopped vegetables and cook for 2-3 minutes until they’re slightly tender.
5. Toss in the chopped tomatoes and green chilies. Cook until the tomatoes soften and break down a bit.
6. Sprinkle the Shahi Biryani Masala over the vegetables and stir well to combine. Cook for another minute to toast the spices.
7. Drain the soaked rice and add it to the pan along with salt. Stir gently to coat the rice with the spices and vegetables.
8. Pour in 5 cups of water and bring to a boil. Once boiling, reduce the heat to medium and cook until the rice is about half-cooked – it should still have a slight bite to it.
9. Drizzle the saffron-infused milk over the rice. Garnish with the minced coriander and mint leaves.
10. Cover the pan with a tight-fitting lid, reduce the heat to low, and cook for another 10-15 minutes, or until the rice is fully cooked and fluffy.
11. Let the pulao rest for 5 minutes before serving. Fluff with a fork and serve hot with raita or dalcha.

Expert Tips

A few secrets to pulao perfection:

• Achieving Fluffy Rice: Don’t overcook the rice! It should be firm but cooked through.
• Blooming the Saffron for Maximum Color & Flavor: Soaking the saffron in warm milk is key. It releases the color and flavor beautifully.
• Sautéing Spices Correctly: Don’t burn the spices! Sauté them gently until fragrant.
• Preventing the Pulao from Sticking: Use a heavy-bottomed pan and keep the heat on medium-low.
• Resting Time Importance: Letting the pulao rest allows the steam to redistribute, resulting in fluffier rice.

Variations

Let’s get creative!

• Vegan Shahi Vegetable Pulao: Simply substitute the ghee with vegetable oil.
• Gluten-Free Shahi Vegetable Pulao: This recipe is naturally gluten-free! Just double-check your biryani masala blend to ensure it doesn’t contain any gluten.
• Spice Level Adjustment – Mild, Medium, Hot: Adjust the number of green chilies to control the heat. You can also add a pinch of red chili powder for extra spice.
• Festival Adaptations – Diwali, Eid, Weddings: This pulao is perfect for any celebration! You can add dried fruits and nuts for an even more festive touch.
• Adding Dried Fruits & Nuts: Cashews, raisins, and almonds add a lovely sweetness and crunch. Add them during the last 5 minutes of cooking. My grandmother always added a handful of pistachios for weddings!

Serving Suggestions

Shahi Vegetable Pulao is delicious on its own, but it’s even better with:

• Raita (yogurt dip)
• Dalcha (lentil curry)
• Vegetable Curry
• Papadums (crispy lentil wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• What type of rice is best for Shahi Vegetable Pulao? Basmati rice is the best choice for its fragrance and fluffy texture.
• Can I make this pulao ahead of time? You can cook the rice and vegetables separately and then combine them just before serving.
• How can I adjust the spice level of this recipe? Adjust the number of green chilies or add a pinch of red chili powder.
• What is the purpose of soaking the saffron in milk? It helps release the saffron’s color and flavor.
• Can I use a different biryani masala blend? Yes, you can! Just make sure it’s a good quality blend.
• What side dishes complement Shahi Vegetable Pulao? Raita, dalcha, and vegetable curry are all great options.
• How do I prevent the rice from becoming mushy? Don’t overcook the rice and use the correct water-to-rice ratio.