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Badshahi Pulao | How to make Gujarati Badshahi Pulao

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.
Course Main Dish - Rice
Cuisine Gujarathi
Keyword Badshahi Pulao, One Pot Meal
By Cook Method Stovetop
Occasion Party, Weekend Special
By Diet Kid Friendly
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 people
Author Srivalli

Ingredients

For the Vegetables:

  • 1/4 cup Carrots cubed
  • 1/4 cup Beans diced into 1 inch pieces
  • 1/2 cup Cauliflower Florets
  • 1/4 cup Green Peas

For the Whole Spices:

  • 3 Cardamom
  • 3 Cloves
  • 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

For Nuts

  • 10 Almond
  • 10 Cashewnuts
  • 10 Raisins
  • 1 tbsp Ghee

Instructions

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.
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