Delectable Pakistani Breakfast Feast: Shahi Pulao, Aloo Gobi, and Mango Lassi

Allergens

Dairy (Milk, Yogurt)

Ingredients

• 2 cups basmati rice
• 4 tbsp ghee
• 1 large onion, thinly sliced
• 3 green cardamom pods, crushed
• 1 cinnamon stick
• 2 cloves
• Salt to taste
• 2 medium potatoes, cubed
• 2 cups cauliflower florets
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin seeds
• 1 cup frozen peas
• 3 cups milk
• 4 ripe mangoes, peeled and chopped
• 1/2 cup plain yogurt
• 1/2 cup sugar
• 1/2 cup water
• Fresh mint leaves for garnish

Instructions

1. Cook the basmati rice according to package instructions. Set aside.
2. In a large pot, heat 3 tbsp of ghee over medium heat. Add sliced onions and sauté until golden brown. Remove from pan and set aside.
3. In the same pot, add remaining ghee and toast crushed cardamom pods, cinnamon stick, and cloves for 1 minute.
4. Stir in cumin seeds, turmeric powder, and coriander powder. Cook for 1 minute.
5. Add cubed potatoes and cauliflower florets to the pot, stirring to coat with spices. Cook for 2 minutes.
6. Pour in 2 cups of water, cover, and cook until vegetables are tender.
7. In a blender, puree mangoes, yogurt, sugar, and water until smooth. Strain through a fine mesh sieve into a large pitcher.
8. Stir milk into the strained mango mixture. Serve in glasses over ice.
9. To serve Shahi Pulao, fluff cooked rice with a fork and mix in sautéed onions. Spoon onto plates.
10. Arrange cooked Aloo Gobi around the rice. Garnish with fresh mint leaves and enjoy!

Chef’s Insight

To enhance the aroma of your dish, add a pinch of saffron threads to the Shahi Pulao while cooking the rice.

Notes

Use long-grain basmati rice for the best texture and flavor. - For a more authentic taste, use genuine Pakistani spices such as Dhania (coriander powder) and Haldi (turmeric powder).