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)