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Pullao Shahzada Recipe

Give your boring old cuisine a new look. Prepare the Pullao Shahzada from the specialized method posted online on this page. You can consider it for making it for the Dawat or even for casual lunch or dinner.

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0:40 - 0:20

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2897

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Shehzadi from Karachi

Ingredients

500 grams rice
1 kg mutton
25 grams ginger
24 flakes garlic
4 large cardamoms
8 cloves
2 piece cinnamon stick
1 tblsp peppercorns
2 bay leaves
a large pinch each of nutmeg and mace
75 grams almonds (blanched)
50 grams raisins
1 cup milk
1/2 tsp saffron strands
1 large cup sour curd
2 thIsps garam masala
1 tblsp each of cumin and
coriander seeds (ground)
salt and chilli powder to taste
2 cups ghee
500 grams onions (sliced thin)
ghee for frying
6 medium sized potatoes (peeled, cubed and fried)
a little flour

Method

Grind half the ginger, garlic and whole spices to a paste and tie the paste in a piece of cloth. Remove the bones and scraps from the mutton and place in large vessel, along with the spice bag. Fill the vessel about 3/4 full with hot water, and cook for an hour and a half. Remove the scum as it rises to the surface. Then remove from fire, squeeze out the liquid from the spice bag, and strain the stock through a cloth. Now grind half the almonds and raisins to a paste and dissolve the paste in 1/2 cup of milk. Dissolve the saffron in the remaining milk. Grind the remaining garlic and ginger to a paste and mix into the mutton, along with the curd, ground spices and salt. Set aside for 1 hour.
Heat 1 cup of ghee and fry the onions till crisp and brown. Set half the onions aside in 'a plate. Add the mutton to the rest, then cover and cook over a medium fire till the mutton is almost done. Now add the almond and raisin milk and cook till the ghee floats to the top. Re¬move from fire. Heat another cup of ghee in a separate vessel and add the remaining whole spices, then the rice, and fry for 5 minutes. Now add the stock, along with enough water to stand an inch above the level of the rice. Bring the stock to a boil, reduce heat, and cook till the rice is almost done. Fry the remaining almonds and raisins. Now grease a large vessel and, in it, arrange the rice, mutton, potatoes, fried onions and nuts in layers. Start and finish with a layer of rice. Sprinkle the whole with saffron milk. Cover with a tight-fitting lid and seal with flour dough. Place the vessel over high fire, and reduce the heat when the steam starts- escaping. Cook for 15 minutes. Serve piping hot.

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