To start making the Shahi Vegetable Pulao, first prep the components, wash the Kohinoor Genuine Basmati rice and soak it for half-hour and get all the opposite remaining measured and saved prepared.

Soak the saffron within the heat milk for about 10 minutes and hold apart.

In a big saucepan, warmth ghee over medium warmth. Add the cumin seeds, cinnamon, cloves, cardamom and inexperienced chilies. Sauté for just a few seconds till you may scent the aromas of the spices coming by.

Subsequent add the washed Kohinoor Genuine Basmati rice, together with the salt, saffron milk and a couple of cups of water.

Flip the warmth to excessive and permit the rice to return to a brisk boil. As soon as it involves a brisk boil, flip the warmth to low, cowl the pan and permit the rice to prepare dinner till all of the water is absorbed.

As soon as the water is absorbed, flip off the warmth and permit the rice to relaxation for 10 minutes earlier than you may stir within the roasted greens and dry fruits.

Whereas the rice is cooking, you may proceed to roast the greens in a kadai.

Warmth a teaspoon of ghee on medium warmth in a kadai. Add the carrots and cauliflower, sprinkle some salt and roast till the greens are nearly tender. Flip off the warmth.

In one other pan or skillet, warmth a teaspoon of ghee and roast the cashewnuts till golden brown. As soon as golden and crisp, add the raisins and permit it to roast for just a few seconds till it puff up and switch off the warmth.

As soon as the Shahi Pulao is cooked and rested, open and add the mint leaves, roasted greens and nuts. Gently stir and fluff up the rice and switch to a serving bowl.

Serve the Shahi Vegetable Pulao together with Burani Raita and Chaman Qaliya which is a creamy cottage cheese curry.