Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices
A vegetarian Gujarati Recipes recipe with basmati rice, carrots (gajjar) - chopped, green beans (french beans). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Gujarati Badshahi Pulao Recipe, wash and soak rice in 4 cups of water for half an hour
basmati rice(2 cups) - 2
Steam the vegetables - carrots, beans, florets and peas and set aside
carrots (gajjar) - chopped(1/4 cup)green beans (french beans)(1/4 cup)cauliflower (gobi) - florets(1 cup)green peas (matar)(1/4 cup) - 3
Using the pestle and mortar, pound together the cinnamon, cloves and cardamom to a fine powder
cloves garlic(3)turmeric powder (haldi)(1/2 teaspoon)cardamom (elaichi) pods/seeds(3)cloves (laung)(3)inch cinnamon stick (dalchini)(1) - 4
Heat 1 tablespoon of ghee in a small pan on medium heat, roast the nuts and raisins and set aside
tablespoons cashew nuts(2)raisins - sutana variety(1/4 cup)tablespoons ghee(4) - 5
Make a paste of the onions, ginger, garlic and green chillies
green beans (french beans)(1/4 cup)green peas (matar)(1/4 cup)onions - chopped(2)inch ginger - chopped(1)cloves garlic(3)green chilli(3) - 6
Heat the remaining 3 tablespoons of ghee on medium heat; add onion-ginger-garlic paste and sauté until they turn light golden brown in colour
inch ginger - chopped(1)cloves garlic(3)tablespoons badam (almond) - sliced(2)tablespoons cashew nuts(2)tablespoons ghee(4) - 7
Add the pounded spice powder, bay leaves, crushed peppercorns, tomatoes, turmeric powder and sauté until the tomatoes are tender and soft
tomatoes - chopped(1 cup)turmeric powder (haldi)(1/2 teaspoon)teaspoons whole black peppercorns(2)mint leaves (pudina) - chopped(1/4 cup) - 8
Stir in the rice along with the water it was soaked in, salt, and chopped mint leaves
basmati rice(2 cups)carrots (gajjar) - chopped(1/4 cup)tomatoes - chopped(1 cup)onions - chopped(2)inch ginger - chopped(1)mint leaves (pudina) - chopped(1/4 cup)salt - to taste - 9
Allow the Badshahi Pulao mixture to come to a boil and then turn the heat to low
- 10
Cover the pan and simmer for approximately 30 minutes until the rice has absorbed all the water and cooked to the desired texture
basmati rice(2 cups) - 11
Once cooked, turn off the heat and allow the Badshahi Pulao to rest for 15 minutes
- 12
Gently stir in the steamed vegetables, roasted nuts and serve hot
tablespoons cashew nuts(2) - 13
Serve the Badshahi Pulao with Gujarati Kadhi and Papad and Boondi Raita for your everyday meals
Rate this recipe
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Gujarati Badshahi Pulao Recipe - A Rich Preparation Of Rice, Vegetables, Nuts And Spices
A vegetarian Gujarati Recipes recipe with basmati rice, carrots (gajjar) - chopped, green beans (french beans). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
13 steps- 1
To begin making the Gujarati Badshahi Pulao Recipe, wash and soak rice in 4 cups of water for half an hour
basmati rice(2 cups) - 2
Steam the vegetables - carrots, beans, florets and peas and set aside
carrots (gajjar) - chopped(1/4 cup)green beans (french beans)(1/4 cup)cauliflower (gobi) - florets(1 cup)green peas (matar)(1/4 cup) - 3
Using the pestle and mortar, pound together the cinnamon, cloves and cardamom to a fine powder
cloves garlic(3)turmeric powder (haldi)(1/2 teaspoon)cardamom (elaichi) pods/seeds(3)cloves (laung)(3)inch cinnamon stick (dalchini)(1) - 4
Heat 1 tablespoon of ghee in a small pan on medium heat, roast the nuts and raisins and set aside
tablespoons cashew nuts(2)raisins - sutana variety(1/4 cup)tablespoons ghee(4) - 5
Make a paste of the onions, ginger, garlic and green chillies
green beans (french beans)(1/4 cup)green peas (matar)(1/4 cup)onions - chopped(2)inch ginger - chopped(1)cloves garlic(3)green chilli(3) - 6
Heat the remaining 3 tablespoons of ghee on medium heat; add onion-ginger-garlic paste and sauté until they turn light golden brown in colour
inch ginger - chopped(1)cloves garlic(3)tablespoons badam (almond) - sliced(2)tablespoons cashew nuts(2)tablespoons ghee(4) - 7
Add the pounded spice powder, bay leaves, crushed peppercorns, tomatoes, turmeric powder and sauté until the tomatoes are tender and soft
tomatoes - chopped(1 cup)turmeric powder (haldi)(1/2 teaspoon)teaspoons whole black peppercorns(2)mint leaves (pudina) - chopped(1/4 cup) - 8
Stir in the rice along with the water it was soaked in, salt, and chopped mint leaves
basmati rice(2 cups)carrots (gajjar) - chopped(1/4 cup)tomatoes - chopped(1 cup)onions - chopped(2)inch ginger - chopped(1)mint leaves (pudina) - chopped(1/4 cup)salt - to taste - 9
Allow the Badshahi Pulao mixture to come to a boil and then turn the heat to low
- 10
Cover the pan and simmer for approximately 30 minutes until the rice has absorbed all the water and cooked to the desired texture
basmati rice(2 cups) - 11
Once cooked, turn off the heat and allow the Badshahi Pulao to rest for 15 minutes
- 12
Gently stir in the steamed vegetables, roasted nuts and serve hot
tablespoons cashew nuts(2) - 13
Serve the Badshahi Pulao with Gujarati Kadhi and Papad and Boondi Raita for your everyday meals
Rate this recipe
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