Shahjehani Pullao

Name: Shahjehani Pullao
Cuisine: India
Ingredients: A little finely-chopped fresh coriander leaves (dhania)—optional; ½oz (15 g) almonds (badam); A little nutmeg or mace (jaiphal or javatri); 8 cloves (laung); ½″ piece of cinnamon (darchini); ⅞ or 1¼ pt (525 or 750 mils) meat stock (yakhni); 12 ozs (340 g) Patna rice or basmati; ¾oz (20 g) ginger (adrak); ¼ to ⅓ pt (120 to 180 mils) cream (malai); ¼ to ⅓ pt (120 to 180 g) yoghurt (curd); 3 teaspoonfuls salt; 1½ lb (680 g) mutton; 1 teaspoonful garam masala; 1 teaspoonful black cumin seeds (kala zeera); 4 ozs (115 g) thinly-sliced onions; 4 ozs (115 g) finely-chopped onions; 2 ozs (60 g) roughly-chopped onions; Bones from 1½ lb (680 g) mutton; 1 pt (600 mils) water; 4 ozs (115 g) ghee; ¾ ozs (20 g) garlic (lasan; ½oz (15 g) sultanas (kishmish); 16 peppercorns (kali mirch); ⅞ or 1¼ pt (525 or 750 mls) water; 1½ teaspoonfuls salt; A little mace (javatri); 1 teaspoonful red pepper (degi mirch); A little nutmeg (jaiphal)

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

No menu is complete without a rice dish and no rice dish can be said to compare with the Shahjehani Pullao. The vivid colour, the exotic fragrance and the delicious taste are but three of the many things which help to make it a veritable storehouse of delight. This lavish preparation is a fitting gastronomic tribute to the great Emperor Shahjehan, the builder of the Taj, a magnificent monument to immortal love, reminding one of the splendour and might of the famous Moghul Empire.

Ingredients

Asia
India
Dinner
Spicy

Ingredients

Method