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

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.