I have cooked the pulao in a pot, but you can also make in a pressure cooker. Just add less water when making in a cooker. Dry fruits also can be of your choice. I used a mix of cashews, almonds, raisins and pistachios. Do use good quality basmati rice for the best taste. Shahi jeera's scientific name is Bunium Persicum and it is native to Central Asia and Northern India where it is widely used for adding flavour to rice and meat. It has milder flavour than cumin but is rich with a sweet, floral tone, used whole the seeds adds a nuttiness to your dish. Kala jeera, unfortunately, is used in different ways in different places, so could mean any of the previous three.

Green Cardamom Pods | Elaichi - A sweet and aromatic spice that is a critical spice for curries and pulao. I like roasting and grinding whole green pods for additional flavor and also saves time from having to take the seeds out. The flavor and aroma of jeera and shah jeera are what sets them apart in Indian cuisine. While jeera has a warm, earthy, and slightly bitter taste, shah jeera offers a sweeter and nuttier flavor. Both spices have a strong aroma that enhances the overall taste of dishes. Flavoring rice dishes: Kala jeera is often used to flavor rice dishes like biryani and pulao, where its nutty, slightly bitter flavor complements the other spices and ingredients. Jeera and shahi jeera are two unique spices that differ in appearance, flavor, culinary use, nutritional value, and availability. Spices: Traditionally made dish uses only whole spices like shahi jeera, cardamoms, cloves, bay leaf and cinnamon. Generally no ground masala is used. However I do use a tiny amount of the ground spices which totally makes a difference here.

Good for digestion: Because it is a carminative, it aids with digestion and flatulence. It is thought to treat colic. The generic name of Shahi Jeera is Bunium, and it is a member of the Apiaceae family. Shahi, which means royal in Hindi and is frequently used as a substitute for caraway seeds, gives royal cumin its name. They have a flavour that is somewhat milder than cumin (Cuminum Cyminum).

If you’re searching for a recipe to impress family and friends for a luncheon or dinner party, this dish has all the elements of an enticing side. This is really an indulgence befit for weekends and those days when you want to serve and eat something special. About Shahi PaneerThe strong and distinct aroma of this rich spice infuses an aura of typical Mediterranean scent into a cuisine. This sweet-smelling spice can be incorporated into breads, biscuits and cakes while baking, added to dry vegetables and curry pastes, and even steamed with rice for a nutty and peppery flavor. Native names - English: Cumin Seeds; Hindi : Jeera / Jeeru; Tamil: Seerakam / Jeerakam; Kannada : Jeerige; Malayalam : Jeerakam; Telugu : Jeelakara / Jidakara; Types of Jeera (Cumin Seeds)

Cumin has been used in numerous cultures throughout history and has a strong cultural significance. It was utilized in ancient Egyptian, Greek, and Roman cuisine, and in some areas, it was even employed as cash. Aswell as being used in the kitchen it is also pressed to yield an essential oil that has applications in traditional medicine as its known to have properties that help with digestive issues and skin contiltions. Caraway seeds can hold their flavor for months stored in airtight containers and kept away from light. Few things set apart Mughlai dishes from other foods. The rich and creamy texture, complex flavors, use of whole spices, meal fragrances in the form of rose and kewra water, and most importantly, the technique of slow cooking.Aloo Gobhi - A go-toweeknight staple, this cauliflower curry is cooked with potatoes, onions, tomatoes, and warm earthy spices Jeera, AamPana, Curd Milk and many soft drinks, which satisfy your taste buds and make you feel refreshing in scorching heat. Further sprinkle of kaala jeera on fruits, truly enhances the flavor.