Lamb Shulla Pulao Akbar Recipe

Lamb Shulla Pulao Akbar Recipe 1

To make Pulao during Akbar period, minced meat was cooked in plenty of water. It created the Shorba (broth). Now, the rice was added. Basically, the rice was cooked in the meat broth.

INGREDIENTS:

Lamb Minced – 500 gms
Rice – 2 cups
Ghee – 3/4 cup
Channa Dal – 1 cup
Onions – 1 1/4 cup [chopped]
Ginger – 1 long [chopped]
Garlic – 1 1/2 tsp [minced]
Peppercorn – 1 tbsp
Cinnamon – 3
Cardamoms – 8
Cloves – 15
Water – 2 cups
Water – 3 1/2 cups
Salt to taste

PROCESS:

1. Wash rinse and presoak Rice and Chana Dal for 30 minutes.
2. Heat Ghee in a heavy bottom pan.
3. Add chopped onions and sauté till start to turn brown 5 minutes.
4. Add ginger and garlic. Sauté about 2 minutes.
5. Add Lamb, Peppercorn, Cinnamon, Cardamoms, Cloves, and salt.
6. Sauté till lamb is grey brown. about 10 minutes
7. Add water #1. Heat till water gets bubbly, don’t let it come to a boil.
8. Cook covered on medium heat about 20 minutes till lamb is tender.
9. Add rice and Chana Dal from step 1
10. Add Water #2. Bring to a boil. Cook covered on low heat 15 to 20 minutes. 

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