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
Preparation:
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Ghee or clarified butter 50 g
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Cumin, 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 chillies, finely chopped 30 g
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Fresh Mint leaves, chopped 20 g
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Fresh Coriander Leaves - Chopped 20 g
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Basmati rice 400 g
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Vermicelli 500 g
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Water 600 ml
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Mixed Dry Fruit 200 g
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Raisins 200 g
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Saffron, soaked in warm milk 1 g
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg-50168025.png "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Preparation
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Preparation:
- Take a pot and heat with ghee or oil. Then add 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 water. Combine well and add Knorr Chicken Seasoning or Stock Powder and adjust the salt.
- Now cover the pot with 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 pulao is ready to eat.
