Shahi Palau

Name: Shahi Palau
Cuisine: Indian
Ingredients: 1 kg | 2.2 lb boneless lamb, goat, mutton, or beef cut into small, equal pieces; 1 kg | 2.2 lb boneless lamb, goat, mutton, or beef cut into small, equal pieces; 1 kg | 2.2 lb boneless lamb, goat, mutton, or beef cut into small, equal pieces; 1 kg | 2.2 lb boneless lamb, goat, mutton, or beef cut into small, equal pieces; 500 g | 1.1 lb fried onions; 1 tsp crushed ginger; 3 eggs, boiled and in wedges, lightly salted; ½ cup kismis (raisins); 1 small, cubed potato, lightly salted, roasted, or pan-fried until golden brown; 1 cup yoghurt, with a pinch of sugar and salt; 1 cup yoghurt, with a pinch of sugar and salt; 1 cup yoghurt, with a pinch of sugar and salt; 1½ tsp salt; ½ cup almonds; 1 tbsp butter or oil; 1 tbsp butter or oil; ½ cup fresh coriander, finely chopped; 1 cup crushed tomatoes; 2 tsp red chilli powder; 1 tsp salt; 1 tsp crushed garlic; 4 cups meat broth; 2 cups rice, washed and rinsed; 1 tsp garam masalo; (see The Parsi Larder); 2 cups water

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Route to Parsi Cooking

By Niloufer Mavalvala

Published 2024

About

Shahi stands for anything royal, and this palau is topped with fruit and nuts to make it just that. The difference between a palau and a biryani is subtle; besides being the use of a regional dialect, generally the latter is ‘rich’, prepared in huge pots with equal measures of ghee, rice, and meat, sealed and slow-cooked to perfection. It can be par-cooked, pre-cooked, or completely raw; this depends on the cook and the method preferred. Palaus are less spicy, delicate, and simpler, with th

Ingredients

Asia
India
Iran
Main course
Gluten-free

Ingredients

Method