Since the Mughal period, Shahi Polao has had a distinct aristocracy. So you can prefer shahi polao for lunch.
However, the joy of the ceremony can be greatly dampened due to the lack of neat arrangements. To solve this problem, today’s recipe has a simple technique to make neat Shahi Polao.
In this way, even those who are new to cooking can easily prepare the food neatly. Let’s know what is required to make Shahi Polao at home-
Required Materials:
The ingredients you will need to prepare this dish are 250 grams of Polao rice, 12 large potatoes, 2 tablespoons of raisins, 2 cups of chopped onion, 1 cup of oil, 1 teaspoon of ghee, 2 teaspoons of ginger, and garlic paste. , ginger paste 2 teaspoons, green chilies 4, bay leaves 2, cinnamon 2, cardamom 2, cloves 4, kewra water 3 tablespoons, onion chopped brown and fried or roasted 3 tablespoons, saffron soaked water 3 tablespoons, salt to taste.
How to make:
First of all, to make neat Polao, wash the rice and drain it for 1/2 hour before cooking. Now place a saucepan on the stove to make Shahi Polao.
When the saucepan becomes slightly hot, add oil and ghee. Then add all the ingredients except potato bokhara, raisins, and green chilies. After browning, when the flavor comes out, add the polao rice washed and drained the day before.
When the Polao rice turns light brown, add hot water to it. Remember, if the rice is not fried and browned, the polla will not be clean and it will not be tasty. Always try to double the amount of rice while watering.
Reduce this amount of water even more if you have fresh rice porridge available in the market. You can add chicken stock water instead of this hot water to enhance the taste of pollawa.
At this stage add raw chilies and a quantity of salt. Now cover the saucepan on medium heat and wait for 10 minutes. The water will not dry completely at this stage. So mix the potato bokhara and keora water well with the rice and cover it on low flame and wait until the water dries up.
When it comes to polao, serve it hot with saffron-soaked water, onion paste, and raisins on top of the polao.