Shahi Lachha Pulao
This rice dish, which is one of my best creative recipes, has a slight sweetish tingle to it because of the raisins and mixed dry fruits. It works very well for both buffets and set menus.
Ingredients
Shahi Lachha Pulao:
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Basmati Ghee 50 g
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Cumin seeds, crushed 30 g
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Onion, finely chopped 180 g
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Ginger and garlic, paste 30 g
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Green chilli, finely chopped 30 g
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Fresh coriander, chopped 20 g
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Mint leaves, chopped 20 g
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Basmati rice 400 g
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Vermicelli 500 g
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Saffron, soaked in warm milk 1 g
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Mixed dry fruit 200 g
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Raisins 200 g
Preparation
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Shahi Lachha Pulao:
- Take a pot and heat with ghee or oil. Then add black cumin.
- When they start to crackle, add sliced onions. Saute till they become transparent.
- Then add ginger garlic paste, sliced green chillies and salt. Saute till the raw smell disappears.
- Now add chopped coriander and mint leaves and mix well. Now add basmati rice, vermicelli and 2 cups of water. Combine well and add Knorr Professional Chicken Soup Stock and adjust the salt.
- Now cover the pot with a lid and cook on low flame for 20-25 mins. Finally, add soaked saffron and mix gently.
- Stir in the dry fruit and raisins. Now your simple and delicious yummy shahi pula o is ready to eat.
