Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Carrots

  Raw

  ¼ cup chopped or 32g

• Green beans

  Snap beans, raw

  ¼ cup, pieces or 25g

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Peas

  Edible-podded, raw

  ¼ cup, whole or 16g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Onions

  Sweet, raw

  2 onion or 662g

• Ginger root

  Raw

  1 slices or 2g

• Garlic

  Raw

  3 clove or 9g

• Green Chillies

  Fresh, Raw - Tesco

  3 chilli or 51g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cardamom

  Spices

  3g

• Cinnamon

  Spices, ground

  1g

• Bay leaf

  Dried

  0.1g

• Peppercorn

  Whole peppercorns, black

  2 tsp or 4g

• Almonds

  Nuts, blanched

  2 tbsp or 18g

• Cashew nuts

  Nuts, raw

  2 tbsp or 17g

• Raisins

  Golden seedless

  ¼ cup (not packed) or 36g

• Ghee

  Simply Ghee

  12 tsp or 60g

• Salt

  Table

  1 dash or 0.4g

Directions

1. To begin making the Gujarati Badshahi Pulao Recipe, wash and soak rice in 4 cups of water for half an hour.
2. Steam the vegetables - carrots, beans, florets and peas and set aside. Using the pestle and mortar, pound together the cinnamon, cloves and cardamom to a fine powder.
3. Heat 1 tablespoon of ghee in a small pan on medium heat, roast the nuts and raisins and set aside.
4. Make a paste of the onions, ginger, garlic and green chillies.
5. Heat the remaining 3 tablespoons of ghee on medium heat; add onion-ginger-garlic paste and saute until they turn light golden brown in colour.
6. Add the pounded spice powder, bay leaves, crushed peppercorns, tomatoes, turmeric powder and saute until the tomatoes are tender and soft. Stir in the rice along with the water it was soaked in, salt, and chopped mint leaves.
7. Allow the Badshahi Pulao mixture to come to a boil and then turn the heat to low. Cover the pan and simmer for approximately 30 minutes until the rice has absorbed all the water and cooked to the desired texture.
8. Once cooked, turn off the heat and allow the Badshahi Pulao to rest for 15 minutes. Gently stir in the steamed vegetables, roasted nuts and serve hot.
9. Serve the Badshahi Pulao with Gujarati Kadhi and Papad and Boondi Raita for your everyday meals.
10. Recipe by: Archana Doshi (source: https://www.archanaskitchen.com/gujarati-badshahi-pulao-recipe-a-rich-preparation-of-rice-vegetables-nuts-and-spices)