Shahjehani Pullao

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

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