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Pakistani Shahi Pulaw

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Number of Votes 2
Number of times Viewed 17791
Comments 1
Rating 4/5.0
Occasion: Mehndi   Total servings: 4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1/2 hour.
How to serve: Hot    

Pakistani Shahi Pulaw recipe by Koyel at
Shahi pulao is a mix vegetable pulao made with a different vegetables and has a very rich taste as the rice cooked in rose water

Green capsicum2
Yellow capsicum2
Red capsicum2
Desi gheeClick to find more about ghee 2 tablespoon
Chopped fried paneer 1 cup
Charmagaj 1 tablespoon
Sugar as per taste
Basmati rice 1 kg.
Onions 2
GingerClick to find more about Ginger/garlicClick to find more about garlic paste 2 tablespoon
Gulab jalas needed
Red chilli paste1 tablespoon
SaltClick to find more about Salt as per taste

First soak the basmati rice in fresh and scented[khushbudar]gulab jal [rose water].
Then take the pure desi gheeClick to find more about ghee in a frying pan and add sugar, saltClick to find more about salt, gingerClick to find more about ginger/garlicClick to find more about garlic paste, red chilli paste with the paneer.
Add onionClick to find more about onion and charmagaj also.
Cook until brown and you get the beautiful smell of paneer.
Now add the gulab scented rice and cook well.
Last of all, add the three types of capsicum.
Here though green one is the best but the threesome is used to make it more attractive. Serve it hot.

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There are 1 comment(s) for this recipe.
by pirate 5/5 Stars
its looking good i will try it

Sun Apr 22, 2012

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  Pakistani Shahi Pulaw at

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