Shahi Pulao

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Course: Main Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

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.