Shahi Nazar Pulao | How to make Shahi Nazar Pulao

By Swarnava Halder  |  9th Jul 2016  |  
4 from 1 review Rate It!
  • Shahi Nazar Pulao, How to make Shahi Nazar Pulao
Shahi Nazar Pulaoby Swarnava Halder
  • Prep Time


  • Cook Time


  • Serves





About Shahi Nazar Pulao Recipe

My grandmother was a lady from Dhaka, Bangladesh and that is why she was an expert in cooking Dhakai dishes.This pulao is one of her Dhakai recipes that I have still now.The dish is so named due to its gorgeous, attractive looks. Grandma used to make it in the handi, but my mother now makes it in the microwave oven, easier to make but the same taste with a nice aroma.

Shahi Nazar Pulao is delicious and authentic dish. Shahi Nazar Pulao by Swarnava Halder is a great option when you want something interesting to eat at home. Restaurant style Shahi Nazar Pulao is liked by most people . The preparation time of this recipe is 30 minutes and it takes 45 minutes to cook it properly. Shahi Nazar Pulao is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Shahi Nazar Pulao. Shahi Nazar Pulao is an amazing dish which is perfectly appropriate for any occasion. Shahi Nazar Pulao is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Shahi Nazar Pulao at your home.

Shahi Nazar Pulao

Ingredients to make Shahi Nazar Pulao

  • Gobindobhog rice 1 cup (250gm)
  • Chopped onion 1/2 cup
  • Finely Grated carrot 1/2 cup
  • onion Paste 1 tablespoon
  • ginger Paste 1 tablespoon
  • poppy seeds Paste 1 tablespoon
  • garlic Paste 1/2 tablespoon
  • A couple of cinnamon stick (1 inches each)
  • Four green cardamoms
  • Four cloves
  • One bay leaf
  • Plain yoghurt 1 tablespoon
  • Rose water 1 tablespoon
  • Keora water 1 tablespoon
  • Ten to twelve soaked raisins
  • Twelve dry roasted cashewnuts
  • White oil 2 tablespoon
  • ghee 2 tablespoon
  • Lukewarm water 1 cup
  • Lukewarm Milk 1/3 cup
  • sugar 3 tablespoon
  • salt to taste

How to make Shahi Nazar Pulao

  1. Heat up a wok with some oil & ghee & fry the chopped onion to make beresta.
  2. Soak the rice in cold water for half an hour & then drain the water out.
  3. Set the Microwave Power Level at 100% i.e. high power mode & heat up a microwave safe glass bowl with the white oil & ghee.
  4. Now temper it with the cinnamon, bay leaf, cloves & cardamom for a couple of minutes.
  5. Now, add the onion & garlic paste,mix well & rotate the bowl it the oven for 3 to 4 minutes.
  6. Now add the ginger paste & poppy seeds paste & cook it for another couple of minutes.
  7. Mix the curd now & cook for 2 minutes.
  8. Now add the grated carrot in the masala mixture,mix well & cook for another 3 to 4 minutes.
  9. Add the soaked rice in the same bowl,mix very well & cook in the oven for 2 minutes.
  10. Now add the water, milk, sugar, salt, keora & rosewater, cashew nuts & raisins in it & sprinkle some ghee from the top & cook it for 16 minutes at high power.
  11. After 16 minutes, keep the bowl inside the oven for 5 minutes more as a standby time & then take it out.
  12. Garnish it with some cashew nuts, raisins & beresta & serve hot.

My Tip:

1. The same can be cooked on a gas oven in a pan, covered with a lid, that has to be airtight. 2. If you want it little hot, you can use a few green chillies after adding the water. 3. Basmati rice can also be used for this, although my grandma used to make it with Gobindobhog rice only, as it gives the best & authentic flavours of the pulao.

Reviews for Shahi Nazar Pulao (1)

Sukhmani Bedi2 years ago

yum yum