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Shahi Brown Rice Pulao
Shahi Brown Rice Pulao

Before you jump to Shahi Brown Rice Pulao recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to shahi brown rice pulao recipe. You can have shahi brown rice pulao using 19 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Shahi Brown Rice Pulao:
  1. You need 1 cup brown rice
  2. Use 1/4 cup Boiled sweet corn
  3. Prepare 1/2 cup Green peas
  4. Provide 2 Onions sliced
  5. Use 8-10 Cashewnuts
  6. Provide to taste Salt
  7. Provide 2 tablespoons oil
  8. Prepare 1 tablespoon ghee
  9. You need 1 carrot chopped
  10. Take 1 cup cauliflower florets
  11. Use 8-10 french beans chopped in 1/2 inch
  12. Take 2 teaspoons Biryani masala powder
  13. Take 1/2 teaspoon red chilli powder
  14. Prepare 1 teaspoon Cumin seeds
  15. Get 2 inches Cinnamon stick
  16. You need 3-4 Green cardamoms
  17. Take 1 Black cardamom
  18. Take 2 bay leaves
  19. You need 2 teaspoons kewra water
Instructions to make Shahi Brown Rice Pulao:
  1. Wash and soak brown rice for 20 minutes or so.
  2. Keep your vegetables ready. Boil sweet corn with a pinch of salt, strain and keep ready. Shallow fry cauliflower florets and keep aside.
  3. Heat a pan add oil and ghee. Add cumin seeds, cardamoms, bay leaves and cinnamon stick.
  4. Add sliced onions plus cashews and saute.
  5. Add salt, chilli powder and biryani masala.
  6. Add carrots, beans, peasand saute for a minute. Add everything in a pressure pan.
  7. Add boiled corn and cauliflower florets and mix.
  8. Drain water from the soaking brown rice and add to the pan with vegetables. Give a good mix.
  9. Once all the ingredients have mixed well we can add water. For 1 cup brown rice we can add 1-1/2 cup warm water not more than that.
  10. Add kewra water and let the mixture boil.
  11. Once it comes to a boil cover the lid of the pressure pan and take one whistle only and switch off the flame. Let the pan cool naturally. The rice is done wonderfully.
  12. Serve hot with raita or papdams.

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