Royal Shahi Onion Pulao: A Rich & Aromatic Indian Rice Dish

40 minutes

1222 reads

Shahi Onion Pulao

4.25 from 4 votes
Indian

About Royal Shahi Onion Pulao: A Rich & Aromatic Indian Rice Dish

Indulge in the regal flavors of Royal Shahi Onion Pulao, a rich and aromatic Indian rice dish that's truly fit for a king. Fragrant basmati rice dances with caramelized onions and delicate spices, creating a symphony of textures and tastes that will tantalize your palate.
This luxurious pulao is perfect for a special occasion or an elevated weeknight meal. Its rich flavors pair beautifully with any spicy gravy or curry, making it a versatile and impressive addition to your culinary repertoire.
Easy to follow, this recipe empowers you to impress your guests and create an unforgettable dining experience. Prepare to be transported to a world of culinary bliss with every fragrant bite.
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Recipe Time & More

Prep20 minutes
Cook20 minutes
Total40 minutes
Calories581 kcal
Serves3
Served AsBrunchDinnerLunch
Recipe TasteSaltySavoury

Ingredients
 

Rice & Water

Aromatics & Spices

Fats

Garnish (Optional)

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Instructions
 

  • Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice. Set the rice aside to drain for 10 minutes.
  • In a large, heavy-bottomed pan or pot, heat 1 1/2 tablespoons of butter and 1 tablespoon of oil over medium heat.
    Royal Shahi Onion Pulao: A Rich & Aromatic Indian Rice Dish - Plattershare - Recipes, food stories and food lovers
  • Add the cumin seeds and bay leaves to the hot oil. Sauté for about 30 seconds until the cumin seeds splutter and become fragrant.
  • Add the cloves, cardamom pods, and cinnamon stick. Stir for a few seconds until fragrant.
  • Stir in the white pepper powder and salt. Adding spices to the hot oil releases their flavors and infuses the oil.
  • Add the drained basmati rice to the pan and stir gently to coat the grains with the spiced oil. This helps toast the rice and adds another layer of flavor.
  • Pour in 500ml of water (twice the volume of the rice). Bring the water to a boil, then reduce the heat to the lowest setting, cover the pan tightly, and simmer for 15 minutes. A tight-fitting lid traps steam and ensures even cooking.
  • While the rice is cooking, heat the remaining butter and oil in a separate pan or kadhai over medium heat.
    Royal Shahi Onion Pulao: A Rich & Aromatic Indian Rice Dish - Plattershare - Recipes, food stories and food lovers
  • Add the thinly sliced onions and sauté patiently, stirring occasionally, until they turn a rich golden brown and caramelized. This slow cooking process develops deep sweetness and flavor.
  • Add the slit green chilies to the onions and continue to fry until the onions reach a deep, dark golden color. Be careful not to burn them.
  • Stir in the chopped spring onions and mix well. The spring onions add a fresh, vibrant note to the caramelized onions.
  • After 15 minutes, check the rice. It should be cooked through and the water should be fully absorbed. Gently fluff the rice with a fork.
  • Add the caramelized onion mixture to the cooked rice and gently fold it in, being careful not to break the rice grains.
  • Garnish with roasted cashews and chopped cilantro, if desired. Serve the Shahi Onion Pulao hot with your favorite Indian gravy or curry.

Recipe Notes

Expert Tips

  • For a richer flavor, use bone-in chicken thighs. The bones add depth and richness to the pulao.
  • Adjust the amount of green chilies according to your spice preference. Remove the seeds for a milder flavor.
  • Soaking the rice for at least 30 minutes before cooking helps it cook evenly and results in fluffy pulao.

Storage Instructions

  • Store leftover chicken pulao in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying out.

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4.25 from 4 votes

Recipe Nutrition

Calories: 581kcalCarbohydrates: 87gProtein: 8gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 20mgSodium: 273mgPotassium: 359mgFiber: 7gSugar: 9gVitamin A: 330IUVitamin C: 20mgCalcium: 82mgIron: 2mg

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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4.25 from 4 votes

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