Badshahi Pulao is a rich rice dish from the Gujarati Cuisine made with nuts, spices, and saffrons. Baadshah means King and it was prepared in the royal kitchen for the kings who ruled Gujarat.
I had adapted from here and since I was making it for guests who visited us over a weekend, I wanted to make sure the rice dish was suitable for my boys as well. By this I meant, they won’t like Onions and tomatoes found in the dish as such. Which means I always have to use ground paste even in rice dishes.
This Badshah Pulao is served with Gujarati Kadhi, Papad, and Boondi Raita. We had guests over, so we had some elaborate dishes paired with some Aloo Masala, Vadas, Sambar, Rasam Rice.
Badshahi Pulao is my choice for B in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for B in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
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Step By Step Pictures for making Badshahi Pulao
Badshahi Pulao | How to make Gujarati Badshahi Pulao
For the Vegetables:
1/4 cup Carrots cubed chopped
1/4 cup Beans diced into 1 inch pieces
1/2 cup Cauliflower Florets
1/4 cup Green Peas
For the Whole Spices:
1 inch Cinnamon
For the Paste
2 medium Onions
1 inch Ginger
3 cloves Garlic
3 Green Chillies
For the Rice
2 cups Basmati rice
2 tbsp Ghee
1 cup Tomato puree
A Pinch Turmeric Powder
1 Bay leaf
2 tsp Peppercorns
1/4 cup Mint Leaves
1/4 cup Coriander Leaves
Salt to Taste
5 to 6 Raisins
1 tbsp Ghee
For the Vegetables:
Wash and chop the vegetables into bite size pieces.
Microwave with just enough water for 8 to 10 mins.
For the Whole Spices
Slightly warm the whole spices and powder the spices.
For the Rice:
Wash and soak rice in enough water for 20 minutes.
Heat ghee in a nonstick, roast the nuts and raisins and set aside.
Make a paste of the onions, ginger, garlic and green chilies.
Add bay leaf, peppercorns to the ghee and saute for few minutes.
Next, add the ground paste to the ghee and saute till nicely browned.
Now add the spice powder, tomato puree, turmeric powder, mint and coriander leaves.
Cook on high for the paste to get cooked well.
Drain the rice and add to the mix along with salt.
Add 4 cups of water and bring to a boil, mix well and cook with lid covered for 20 mins or till down.
Once the water starts to boil, simmer and cook with lid covered.
When the rice gets cooked and looks grainy, top with the steamed vegetables, keep the pan over a tawa and cook over dum.
When ready to serve, top with roasted nuts.