A royal, fragrant rice dish made with long-grain basmati rice and the subtle nuttiness of shahi jeera (caraway seeds). Perfect as an accompaniment to rich curries or served on its own with raita.
🧂 Ingredients (Serves 3–4):
1 cup basmati rice
2 tbsp ghee or oil
1 tsp shahi jeera (caraway seeds)
1–2 green cardamoms
2–3 cloves
1 small cassia stick (or cinnamon stick)
1 small bay leaf
1 small onion, thinly sliced (optional)
2 cups water
Salt to taste
1 tbsp chopped coriander (for garnish)
A few fried cashews or almonds (optional, for garnish)
👩🍳 Instructions:
Step 1: Prep the Rice
Rinse the basmati rice 2–3 times and soak it in water for 20–30 minutes.
Drain and keep aside.
Step 2: Temper the Whole Spices
Heat ghee in a heavy-bottomed pan or kadhai.
Add shahi jeera, and let it sizzle for a few seconds.
Add cardamoms, cloves, cassia, and bay leaf. Sauté for 20–30 seconds until aromatic.
Step 3: Optional Onion Layer
(Optional) Add sliced onions and sauté until light golden brown for extra depth of flavor.
Step 4: Cook the Rice
Add the soaked, drained rice to the pan. Sauté gently for 1–2 minutes so the rice gets coated with ghee and infused with flavor.
Pour in 2 cups water and add salt to taste.
Bring to a boil, then cover with a lid and reduce to a low flame. Cook for 10–12 minutes or until the rice is cooked and fluffy.
Step 5: Finish and Serve
Turn off the heat and let the rice rest (covered) for 5 minutes.
Fluff gently with a fork. Garnish with fresh coriander and optional fried nuts.
🍽️ Serve With:
Paneer Butter Masala, Shahi Makhana Curry, or Laal Maas
Raita and Papad for a lighter meal
🌿 Welza Tip:
Use Welza Shahi Jeera, Whole Cloves, and Cassia Bark for maximum aroma and authenticity. This pulao pairs beautifully with both vegetarian and meat-based gravies.
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