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2 cups - Basmati
2 tsp -
2 tsp - salt
1.5 tsp - green
1 tsp -
3 tbsp -
700 gms -
2 large onions, finely chopped
3 green chillies, chopped
1 tbsp -
2 tbsp -
2 tsp -
Red Chilli powder
1 cup -
1.5 tsp -
1 tbsp - coriander powder
6 tbsp -
salt to taste
For the Stock :
500 gms -
1 tsp - pepper
1 tbsp - garlic, chopped
1 medium onion, chopped
For the Garnish : 1 large onion, finely sliced and fried golden brown
20 cashew nuts, fried
2 tbsp -
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.
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.