Diwali 2026: Celebrate the Festival With Chef Ranveer Brar's Delicious Shahi Pulao Recipe

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Diwali means a crowded table, relatives dropping by and a long list of dishes to cook. One dish can make that easier: Shahi Pulao. It is fragrant, rich with nuts and saffron, and festive enough to be the centrepiece. It also pairs with almost anything, from dal makhani to paneer curries to a simple raita. This is the kind of showpiece rice dish chefs like Ranveer Brar are known to celebrate for the festive season.

What Makes a Pulao "Shahi"?
"Shahi" means royal, and the name comes from the dish's richness. A Shahi Pulao is built on long-grain basmati, whole spices, saffron, fried onions, ghee, and a generous handful of nuts and dried fruit. The grains stay separate and fluffy, the aroma is warm and floral, and every bite has a mix of textures. It is usually mildly spiced rather than fiery, which makes it a hit with both kids and elders.

Ingredients (Serves 4 to 5)
1½ cups basmati rice, washed and soaked for 30 minutes
3 tbsp ghee
2 onions, thinly sliced
1 bay leaf, 4 to 5 cloves, 4 green cardamoms, a 1-inch cinnamon stick, 1 star anise
1 tsp cumin seeds
1 tbsp ginger-garlic paste
1 cup mixed vegetables (carrot, peas, beans, cauliflower)
½ cup paneer cubes (optional)
10 to 12 saffron strands soaked in 2 tbsp warm milk
¼ cup each cashews, almonds and raisins
½ cup thick curd or ¼ cup milk
Salt to taste
Fresh mint and coriander
3 cups water

Method
1. Fry the garnish. Heat 1 tbsp ghee and fry half the onions until golden and crisp. Remove them, then fry the nuts and raisins briefly. Set aside for topping.

2. Temper the spices. In the same pan, add the remaining ghee, the whole spices and cumin. Once they crackle, add the rest of the onions and cook until light golden.

3. Build the base. Add the ginger-garlic paste and cook for a minute. Add the vegetables and sauté for 2 to 3 minutes. Stir in the curd and cook until the raw smell goes.

4. Add rice and water. Drain the rice and gently fold it in. Pour in the water, add salt, mint and coriander, and bring to a boil.

5. Cook. Cover and cook on low heat for 12 to 15 minutes, until the water is absorbed and the rice is tender.

6. Finish. Drizzle the saffron milk over the top, cover and rest for 10 minutes. Fluff with a fork and garnish with the fried onions, nuts and raisins.

Tips for Perfect Pulao
- Soak the rice. This keeps the grains long and prevents breakage.
- Mind the water ratio. About 2 cups of water per cup of soaked rice usually works, but reduce it slightly if your vegetables release moisture.
- Don't stir after covering. Constant stirring makes the rice mushy.
- Use good ghee. It is the signature flavour of this dish.
- Rest before serving. A 10-minute rest lets the steam settle and the grains firm up.

What to Serve With It
Shahi Pulao works well with dal makhani, shahi paneer, palak paneer kofta or chole. For something lighter, a cooling cucumber or boondi raita, a papad and a simple kachumber salad are enough. If you are hosting a big Diwali dinner, this one dish can anchor the whole menu and free you from cooking several different rice dishes.

Diwali cooking should be a joy, not a marathon. A pot of Shahi Pulao brings warmth, colour and festive aroma to the table with relatively little fuss. Make it ahead, reheat it gently with a splash of milk, and spend your time with the people who matter.