Cauliflower & Pea Pulao Gujarati Badshah Paulo

Gujarati Badshahi Pulao
There's more to Gujarati food than the methi na thepla and dhar bhat ne shaak! And can there ever be such a thing as too many rice recipes? We Gujarati’s don’t think so. Neither Gujarati cuisine nor its culture can be defined by a single custom.
It was not regions that decided the political borders between neighboring states and the splitting of Bombay and Gujarat, rather it was linguistics.
After the Delhi Sultanate became Gujarat Sultanate, the Mughal and Maratha Empires followed, and migrants arrived through her 84 ports, Gujarati cuisine became a medley of cultures. The rich traders, settlers and rulers, established their food as the dominant cuisine of the state.
Gujarat’s royal roots go back to the 14th century to the Babi dynasty, originally a tribe of Pashtuns from Afghanistan who had ruled over parts of Gujarat, known as the Pathans of Gujarat. Badshah in Gujarati or Hindi means king and as the name suggests this particular rice dish was probably prepared for the kings who ruled Gujarat.
Dishes like the Badshahi khichdi, Badshahi paneer or Badshahi falooda made with nuts like cashews and almonds, dried fruits in the form of raisins, figs, dates and apricots, spices worth their weight in gold like cardamom and saffron formed an integral part of the royal cuisine and gold and silver vark adorned their dessert.
I truly believe rich and rare recipes are our bridges across time. My Mum used to make this cauliflower and pea rice on the occasions when we had repeated guests and had exhausted the usual jamanvar menu. This Badshah Pulao is served with Gujarati Kadhi, Papdi (rice flour papadam), the classic undhiyu and a side of raita or some salty lassi.

2 cups Basmati rice - washed and soaked for 10 mins.
3 tbsp. olive oil or ghee ( I used a mix of both)
1 large onion- sliced finely
3 cardamom pods
6 whole black peppercorns.
4 whole cloves
1 cinnamon stick/ appox. 1 inch.
2 bay leaves
1 bsp. whole cumin seeds
1 tbsp. garlic paste
½ tbsp. ginger paste
1 tsp. green chili paste or 2-3 whole Thai hot peppers slit.
1 large tomato / 1 cup diced
¼ tsp. turmeric powder
2 tsp salt or to taste
1.5 cups cauliflower florets
1/4 cup green peas (frozen)
1/4 cup diced carrots (I did not use any)
8-10 . whole cashews ( I did not use any)
2 tbsp. golden raisins (optional)
½ bunch cilantro leaves
Wash and soak rice in 3 cups of water for 10 mins. While you prep the veggies.
Heat the oil (or a mix of oil and ghee) in a heavy bottomed pan or the Instant Pot.
If you are using the nuts- lightly sauté them now and then using a slotted spoon removed and set aside.
In the same oil, add the whole spices- cinnamon, cloves, cardamom, and peppercorns, and as they pop, add the whole cumin and let it bloom, then add the bay leaves.
Add the sliced onions and sauté until translucent, then add the ginger, garlic and green chili pastes and sauté for 1 minute or until the raw smell of ginger and garlic disappears.
Add the tomatoes, turmeric powder and sauté until the tomatoes break down and form a paste. Then add the cauliflower and peas (and carrots), and cilantro. give it a good stir and add let it cook for a minute, then add 3 cups of water
Add the drained rice, stir to deglaze the pot to loosen the sauce from the bottom of the pan, and turn the heat down to low, cover the pan and let the rice cook on a simmer for 15-20 mins.
If using the instant pot- close the lid of the Instant Pot with the pressure valve to SEALING, select the MANUAL option, and cook on High Pressure for 6 minutes, then NPR.
Fluff the rice and garnish with the roasted nuts and raisins.
Serve the Badshahi Pulao with spicy tangy sweet Gujarati Kadhi, the classic undhiyu and a cucumber and onion raita with rice flour papdi.
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