Ingredients

• For the rice :
• 2 cups - Basmati rice
• 2 tsp - garam masala powder
• 2 tsp - salt
• 1.5 tsp - green cardamom powder
• 1 tsp - caraway seeds (shah jeera)
• 5 bay leaves
• 3 tbsp - ghee
• For the Mutton :
• 700 gms - mutton (boneless)
• 2 large onions, finely chopped
• 3 green chillies, chopped
• 1 tbsp - garlic paste
• 2 tbsp - ginger paste
• 2 tsp - red chilli powder
• 1 cup - yoghurt
• 1.5 tsp - mace powder
• 1 tbsp - coriander powder
• 6 tbsp - ghee
• salt to taste
• For the Stock :
• 500 gms - mutton bones
• 1 tsp - pepper corns
• 1 tbsp - garlic, chopped
• 8 cloves
• 2.5 piece cinnamon
• 2 black cardamoms
• 1 medium onion, chopped
• For the Garnish : 1 large onion, finely sliced and fried golden brown
• 20 cashew nuts, fried
• 2 tbsp - raisins
• 20 almonds, fried

How to Make Shahi Pulao

• Cook the ingredients required for the stock with 1 litre water in a pressure cooker for 30 mins and keep aside.
• Heat ghee in a kadai (wok) and fry the onions until golden brown.
• Add mutton and saute on high heat for 3 mins.
• Reduce heat and add ginger and garlic paste, green chillies and mace powder.
• Keep cooking until the water dries up.
• Add yogurt, red chilli powder, coriander powder and salt and saute for 2 mins.
• Add 2 cups of water, simmer until the mutton is cooked and no moisture is left in the kadhai (you may add more water, if required).
• Heat 3 tbsp. of ghee in a pan and add bay leaves and shahi jeera.
• When shahi jeera starts to crackle, add the rice and saute for 2-3 mins.
• Be careful not to break the rice. Add the rice to the masala.
• Add garam masala powder, cardamom powder and 4 cups of stock and cover and cook the rice till done.
• Assembly :
• In an ovenproof dish, spread 1/3 rice.
• On top of the rice, layer half of the mutton. On top of the mutton, layer 1/3 rice.
• Repeat procedure for remaining mutton and rice.
• Cover tightly with aluminium foil.
• Cook rice for 20 mins. in a pre-heated oven.
• Alternatively, rice and mutton can be layered in a heavy bottom pan. Cover pan with a lid and seal the lid tightly with dough.
• Place on a griddle and cook over slow heat for 20 mins.