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Shahi saffron & potato pulao

Shahi saffron & potato pulao

Shahi pulao means royal rice, and it’s often cooked on special occasions such as weddings, Diwali and other celebrations. The aromatics of the whole spices with the saffron in Chetna Makan's recipe screams royalty, the nuts add the necessary crunch while the herbs give it freshness. 

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Gluten freeVeganVegetarianLow in saturated fat7 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Ingredients

  • Few strands saffron
  • 1 tbsp milk
  • 600g red potatoes, peeled
  • 100ml vegetable oil
  • 40g cashew nuts, roughly chopped
  • 40g blanched almonds, roughly chopped
  • 40g pistachio kernels, roughly chopped
  • 5 cardamom pods
  • 5-10 cloves
  • 2 bay leaves
  • 2 onions, thinly sliced
  • 20g piece ginger, peeled and finely chopped
  • 4 clove/s garlic, finely chopped
  • 2 green chillies, thinly sliced
  • 1½ tsp salt
  • 1 tsp chilli powder
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 300g basmati rice, rinsed
  • ¼ x 20g pack dill, leaves only, finely chopped
  • ¼ x 25g pack coriander, leaves only, finely chopped
  • 1 tbsp lemon juice

Method

  1. Put the saffron into a small bowl with the milk, then set aside. Cut the potatoes into 2.5cm cubes. Heat the oil in a large frying pan and add the potatoes. Cook on a high heat for 6-8 minutes, turning occasionally, until golden. Remove to a plate.

  2. In the same pan, add all the nuts, fry for 2-3 minutes until golden, then scoop onto a plate and set aside.

  3. Add the cardamom, cloves and bay leaves to the same oil, then the onions. Cook over a medium heat for 8-10 minutes, until the onions are deep golden.

  4. Add the ginger, garlic and chillies and cook for 1 minute. Add the salt, the remaining spices and rice with 600ml just-boiled water, the saffron milk and potatoes. Cover with a lid and cook over a low heat for 15 minutes. Leave to rest, covered, for 10 minutes.

  5. Top the rice with the herbs, lemon juice and nuts, then serve.

Cook’s tip

Deseed the chillies for less heat if you like. Serve it on its own or with yogurt – it always goes well with any curry you might be cooking for your feast. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,500kJ/ 837kcals

Fat

41.4g

Saturated Fat

3.8g

Carbohydrates

93.9g

Sugars

7.6g

Fibre

7.9g

Protein

18.1g

Salt

2g

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