Thursday, 20 September 2018

Shahi Pallau

Shahi Pallau

Rice and meat, served up "Royally". Shahi stands for anything royal and this pallau is topped with fruit and nuts to make it just that. For those who just turned up their nose, it is optional to add these. It is just as delectable without.

It is a wonderful party dish and can be quite the pièce de ré·sis·tance to any lavish buffet.
The meat in its thick gravy can be prepared days ahead while the rice can be freshly prepared to assemble it on the day off.

Isn't this inviting? It is a delightful pallau that will leave your guests pleased as punch.

Shahi Pallau showing the rice layer beneath the meat and potatoes.

Serves 8

 1 kg boneless lamb, goat, mutton or beef pieces in small equal pieces
1/2 kg fried onions
1 tsp freshly crushed garlic
1 tsp freshly crushed ginger
1 tsp salt
2 tsp red chillie powder
1 cup of fresh crushed tomatoes
2 cups of water
1 tsp garam masala 

2 cups rice
4 cups lamb/beef broth
1 1/2 tsp salt or to taste

1 cup natural plain yogurt mixed with a pinch each of sugar and salt; at room temperature

To finish off before serving pick all or any of the following

A handful of freshly chopped corriander leaves

1 tbsp oil or butter to pan fry the 
1/2 cup of raisins
1/2 cup of almonds

1 potato in small cubes, roasted or pan fried to a golden brown lightly salted
3 eggs boiled and in wedges lightly salted

In a pan brown the meat for a few minutes. Add the onions, garlic, ginger, salt, red chilli powder and mix it well.
Add the crushed tomatoes and bring it to a boil. Add 2 cups of water, bring it again to a boil, lower the heat. Cover the pan and cook for an hour. Or until the meat is cooked and soft. Lastly sprinkle it with garam masala, mix well. Simmer for 10 minutes before preparing to assemble.

In the meantime prepare the rice. Wash and cook the rice in broth. 

To assemble place the rice, top with the yogurt, top with the meat and thick gravy.
Sprinkle with corriander, almonds, kishmish, eggs and potatoes. 
Serve immediately.


Use the bones from the meat to make your own broth.
The yogurt can be layered or mixed into the rice while warm.
If your family like bone-in meat go ahead and put some in.
The potatoes and eggs are optional. 

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

No comments:

Post a Comment