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    Vegetarian
    Mughlai Cuisine
    Indian food
    Intermediate
    For 4 people

    Authentic Begum Pulao: A Regal Rice Feast


    Begum Pulao is a regal rice dish from the Mughlai culinary tradition, known for its jewel-like appearance studded with fried paneer and golden-brown cashews. Parboiled rice is fragranced with whole spices, then tossed with rose water, sugar, and vibrant beetroot juice for a stunning pink hue. Sunrise Shahi Garam Masala and Kali Mirch Powder add a final flourish of flavour. The result is an aromatic, visually striking pulao fit for special occasions.

    Ingredients

    • Gobindobhog rice

      400 g

    • Water

      1 L

    • Paneer (cut into 2 cm cubes)

      200 g

    • Cashew nuts (halved lengthwise)

      50 g

    • Raisins

      50 g

    • Refined oil

      60 mL

    • Ghee

      30 mL

    • Cinnamon stick (2-inch piece)

      1

    • Green cardamom pods

      4

    • Cloves

      4

    • Bay leaves

      2

    • Sugar

      10 g

    • Rose water

      10 mL

    • Beetroot juice (freshly extracted or store-bought)

      30 mL

    • Salt

      10 g, or to taste

    • Sunrise Shahi Garam Masala

      5 g

    • Sunrise Kali Mirch Powder

      3 g

    Sunrise tip: For the most vibrant colour, use fresh beetroot juice rather than bottled. Grate 1 medium beetroot and squeeze out the juice using a muslin cloth.

     

    Steps

    Step 1: Parboil the rice

    Time: 15 minutes

    Rinse the rice till the water runs clear. Soak it in water for 30 minutes. Bring 1 L of water to a rolling boil in a pot. Add the soaked rice and cook for 5-7 minutes until the grains are 70% done but still have a bite. Drain and set aside.

     

    Step 2: Fry the paneer and cashews

    Time: 10 minutes

    Heat 30 mL oil in a kadhai or wok. Fry the paneer cubes, stirring occasionally, until light golden on all sides, about 3-4 minutes. Remove with a slotted spoon.

    In the same oil, fry the cashew halves until golden-brown and fragrant, about 2 minutes. Remove and set aside with the paneer.

     

    Step 3: Cook the pulao

    Time: 15 minutes

    Heat the remaining 30 mL oil and ghee in the same pan. Once hot, add the cinnamon, cardamom, cloves, and bay leaves. Sauté for 30 seconds until fragrant.

    Add the parboiled rice and toss well for 1-2 minutes to coat the grains in the spiced oil. Season with salt.

    Stir in the fried paneer, toasted cashews, and raisins. Drizzle the rose water and sprinkle the sugar on top. Mix gently until the sugar dissolves.

    Pour in the beetroot juice and mix thoroughly until the rice is evenly tinted. Cook for 2-3 minutes more.

    Sprinkle the Sunrise Shahi Garam Masala and Sunrise Kali Mirch Powder on top. Mix with a light hand.

     

    Step 4: Serve

    Time: 5 minutes

    Transfer the pulao to a serving dish. Garnish with a few fried cashews and raisins if desired.

    Serve piping hot with a raita or salan of your choice on the side. Enjoy this regal rice dish with family and friends on festive occasions!

     

    Goes Best With

    • Side Dish: Mughlai Mirch Salan (a piquant curry of large peppers/capsicum)

    • Accompaniment: Burhani Raita (a cooling yoghurt dip flavoured with garlic and coriander)