Shahi Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe

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.

EXPLORE CATEGORIES