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Indian
Intermediate
Main Course
Shehenshahi Pulao Recipe – Authentic Dum Cooked Parsi Rice Dish
Shehenshahi Pulao
85 mins
Cooking Time
Intermediate
Difficulty
27
Ingredients
Non Veg
Diet
Shehenshahi Pulao is more than just a meal; it’s a fragrant piece of history on a plate. It is a rich and special dish from Parsi cuisine, combining flavours from both Persian and Gujarati cooking styles. This dish combines fragrant basmati rice with mutton keema, layered and slow-cooked to create a comforting yet indulgent meal. The addition of saffron, fried onions, nuts, and herbs gives it a festive touch, making it a popular choice for special gatherings and family dinners.
What truly sets this pulao apart is the patience of the "dum" method. By sealing the pot and letting the ingredients breathe together in their own steam, the rice is infused with the luxurious scent of saffron, the sweetness of golden fried onions, and the rich crunch of dry fruits. This slow-cooking process transforms a simple rice dish into something truly memorable, with an aroma that fills the home and feels like a warm welcome.
Often enjoyed as a one-pot meal, this traditional preparation pairs beautifully with cooling raita and crispy papad. Whether you are planning a weekend dinner or hosting guests, this authentic Parsi rice dish is sure to impress with its rich taste, vibrant presentation, and satisfying flavours.
Ingredients
UNITSIngredients
Main Ingredients:
2 cupsBasmati rice
250 gMutton (minced)
2Onions (finely chopped)
2 tablespoonsGinger (paste/grated)
2 tablespoonsGarlic (crushed)
4Green chillies
2 tablespoonsCurd (yoghurt)
1 tablespoonOil
2 tablespoonsGhee
to tasteSalt
Spices:
2 tablespoonsCoriander powder
1 teaspoonRed chilli powder
4Cloves
4Black peppercorns
2Bay leaves
1/2 teaspoon Ajwain (carom seeds)
2Cardamom pods
1/2 inch Cinnamon stick
2Star anise
Herbs & Garnish:
1/2 cup Mint leaves
1/2 cup Coriander leaves
6Cashew nuts (fried)
6Raisins (fried)
1 teaspoonLemon juice
2 tablespoonsSaffron soaked in milk
3Boiled eggs (halved)
1/2 cupFried onions
Kacchi Kairi Chicken Thepla: Easy And Tangy Flatbread Recipe
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Plate it up!
Plate it up!
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Yes, of course! You can easily substitute mutton keema with chicken mince. Since chicken cooks faster, you have to reduce the cooking time slightly to avoid overcooking.
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