Badshahi Pulao | How to make Gujarati Badshahi Pulao

Badshahi Pulao

Badshahi Pulao is a rich rice dish from the Gujarati Cuisine made with nuts, spices, and saffrons. Baadshah means King and it was prepared in the royal kitchen for the kings who ruled Gujarat.

I had adapted from here and since I was making it for guests who visited us over a weekend, I wanted to make sure the rice dish was suitable for my boys as well. By this I meant, they won’t like Onions and tomatoes found in the dish as such. Which means I always have to use ground paste even in rice dishes.

This Badshah Pulao is served with Gujarati Kadhi, Papad, and Boondi Raita. We had guests over, so we had some elaborate dishes paired with some Aloo Masala, Vadas, Sambar, Rasam Rice.

Badshahi Pulao is my choice for B in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for B in C4AS, go ahead check it out!

Badshahi PulaoA to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani

PIN This for Later!Baadshah Pulao

Gujarati Badshahi PulaoStep By Step Pictures for making Badshahi PulaoBadshahi Pulao 1

Badshahi Pulao 2

Badshahi Pulao 3Badshahi Pulao - Mini Indian Thali

Badshahi Pulao | How to make Gujarati Badshahi Pulao

Ingredients Needed:

For the Vegetables:

1/4 cup Carrots cubed chopped
1/4 cup Beans diced into 1 inch pieces
1/2 cup Cauliflower Florets
1/4 cup Green Peas

For the Whole Spices:

3 Cardamom
3 Cloves
1 inch Cinnamon

For the Paste

2 medium Onions
1 inch Ginger
3 cloves Garlic
3 Green Chillies

For the Rice

2 cups Basmati rice
2 tbsp Ghee
1 cup Tomato puree
A Pinch Turmeric Powder
1 Bay leaf
2 tsp Peppercorns
1/4 cup Mint Leaves
1/4 cup Coriander Leaves
Salt to Taste

For Nuts

10 Almond
5 to 6 Raisins
10 Cashewnuts
1 tbsp Ghee

For the Vegetables:

Wash and chop the vegetables into bite size pieces.
Microwave with just enough water for 8 to 10 mins.

For the Whole Spices

Slightly warm the whole spices and powder the spices.

For the Rice:

Wash and soak rice in enough water for 20 minutes.
Heat ghee in a nonstick, roast the nuts and raisins and set aside.
Make a paste of the onions, ginger, garlic and green chilies.
Add bay leaf, peppercorns to the ghee and saute for few minutes.
Next, add the ground paste to the ghee and saute till nicely browned.
Now add the spice powder, tomato puree, turmeric powder, mint and coriander leaves.
Cook on high for the paste to get cooked well.
Drain the rice and add to the mix along with salt.
Add 4 cups of water and bring to a boil, mix well and cook with lid covered for 20 mins or till down.
Once the water starts to boil, simmer and cook with lid covered.
When the rice gets cooked and looks grainy, top with the steamed vegetables, keep the pan over a tawa and cook over dum.
When ready to serve, top with roasted nuts.

How to make Badshahi Pulao

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Badshahi Pulao | How to make Gujarati Badshahi Pulao
Badshahi Pulao is a rich rice dish from the Gujarati Cuisine made with nuts, spices, and saffrons. Baadshah means King and it was prepared in the royal kitchen for the kings who ruled Gujarat.
Badshahi Pulao
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Gujarathi
By Cook Method Stovetop
By Diet Kid Friendly
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
people
Ingredients
For the Vegetables:
For the Whole Spices:
For the Paste
For Nuts
Cuisine Gujarathi
By Cook Method Stovetop
By Diet Kid Friendly
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
people
Ingredients
For the Vegetables:
For the Whole Spices:
For the Paste
For Nuts
Badshahi Pulao
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the Vegetables:
  1. Wash and chop the vegetables into bite size pieces.
  2. Microwave with just enough water for 8 to 10 mins.
For the Whole Spices
  1. Slightly warm the whole spices and powder the spices.
For the Rice:
  1. Wash and soak rice in enough water for 20 minutes.
  2. Heat ghee in a nonstick, roast the nuts and raisins and set aside.
  3. Make a paste of the onions, ginger, garlic and green chilies.
  4. Add bay leaf, peppercorns to the ghee and saute for few minutes.
  5. Next, add the ground paste to the ghee and saute till nicely browned.
  6. Now add the spice powder, tomato puree, turmeric powder, mint and coriander leaves.
  7. Cook on high for the paste to get cooked well.
  8. Drain the rice and add to the mix along with salt.
  9. Add 4 cups of water and bring to a boil, mix well and cook with lid covered for 20 mins or till down.
  10. Once the water starts to boil, simmer and cook with lid covered.
  11. When the rice gets cooked and looks grainy, top with the steamed vegetables, keep the pan over a tawa and cook over dum.
  12. When ready to serve, top with roasted nuts.
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13 comments

  1. Badshahi Pulao appears to be truly royal with all those nuts and the complete spread looks very tempting . Sometimes I wish we had more guests so we can prepare elaborate meals ! Lol .

  2. Such a rich and tempting dish Valli. One would truly feel royal having this for a sunday lunch. Lovely pick for B

  3. The pulav truly looks badshahi or royal with all that nuts. I love such kind of pulav with masala and nuts , adds to the crunch. Yum.

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