Step 1: Prepare the Rice

• Rinse and soak basmati rice for 20 minutes. Drain before cooking.
• Cook rice until it's 90% done, then drain and keep aside.

Step 2: Cook the Vegetables & Masala

• Heat ghee in a heavy-bottomed pan or pot.
• Add whole spices (bay leaf, cloves, cinnamon, cardamom, shahi jeera).
• Add sliced onions and sauté till golden brown.
• Add ginger-garlic paste, sauté till raw smell goes.
• Add chopped vegetables and cook for 5–7 minutes. Add salt and garam masala.

Step 3: Assemble the Shahi Pulao

• Add cooked rice over the vegetables layer.
• Drizzle saffron milk on top. Add fried cashews, raisins, paneer cubes, mint, and coriander.
• Cover and cook on low flame for 10–12 minutes (dum method).
• Let it rest for 5 minutes before serving.

🍽 Serving Suggestions

• Serve hot with raita or shahi paneer, veg kofta curry, or dal makhani
• Add a slice of lemon or a side salad for freshness
• Pairs wonderfully with mint chutney or pickle

💡 Tips & Variations

• Want a vegan version? Skip paneer and use oil instead of ghee
• Add dried fruits like almonds and pistachios for added richness
• Use rose water or kewra water for a floral aroma
• Try using coconut milk in place of water for a subtle twist

💚 Why You’ll Love It

✅ Aromatic & Rich

✅ One-Pot Meal

✅ Festive & Elegant

✅ Customizable

✅ Vegetarian & Gluten-Free