Waitrose and Partners
Shahi veg pulao

Shahi veg pulao

A simple but delicious recipe from Chetna Makan, made with lots of veg and plenty of nuts and raisins to give it a regal finish – ‘shahi’ means regal

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Vegetarian1 of your 5 a daySource of potassium
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins
  • Plusresting

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  • 2 tbsp vegetable or sunflower oil
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 4 cardamom pods
  • 4 cloves
  • 1 stick cinnamon
  • 1 onion, thinly sliced
  • 1 carrot, peeled and cut into small cubes
  • 1 potato, peeled and cut into small cubes
  • 100g frozen peas
  • tsp salt
  • ¼ tsp Coarsely ground black pepper
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 300g basmati rice
  • 2 tbsp ghee
  • 8 cashew nuts, roughly chopped
  • 8 almonds, roughly chopped
  • 10 raisins, roughly chopped


  1. Heat the oil in a medium saucepan. Add the bay leaves and whole spices and let them sizzle for a few seconds. Add the onion and gently fry for about 5 minutes, or until softened.

  2. Add the carrot and potato and cook over a high heat for 2 minutes, then stir in the peas. Add the salt, pepper and ground spices and mix together well.

  3. Add the rice and stir it all to combine. Slowly add 700ml boiling water, bring to a boil, cover and cook for 15 minutes on a low heat. Leave to rest for 10 minutes before opening the lid.

  4. Heat the ghee in a small pan and add the nuts and raisins, letting them sizzle until they begin to change colour. Scatter the nuts and raisins over the rice, drizzle with the ghee and serve immediately


Typical values per serving when made using specific products in recipe


2,263kJ/ 539kcals



Saturated Fat












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