Thursday 20 September 2018

Shahi Pallau

Shahi Palau

Rice and meat, served up "Royally". Shahi stands for anything royal and this palau is topped with fruit and nuts to make it just that. It is optional to include these for those of you who have just turned up your nose! It is just as delectable without.

It is a wonderful party dish and can be (the star of) 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.

Serves 6


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 fresh garlic-crushed

1 tsp fresh ginger-crushed

1 tsp salt

2 tsp red chilli powder

1 cup crushed tomatoes
2 cups of water

1 tsp garam masalo

2 cups rice

4 cups broth (lamb/beef)

1 ½ tsp salt (or to taste)


1 cup natural plain yoghurt, at room temperature, with a pinch of sugar and salt


To finish off before serving the dish top with

A handful of fresh coriander -finely chopped

1 tbsp butter or oil to toast

½ cup of raisins

½ cup of almonds
1 small, cubed potato, lightly salted, roasted or pan-fried until golden brown

3 eggs boiled and in wedges, lightly salted


In a pan, brown the meat for a few minutes. Add the onions, garlic, ginger, salt, and 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, and lower the heat. Cover the pan and cook for an hour, until the meat is cooked through and tender. Lastly, sprinkle it with garam masalo and mix well. Simmer for 10 minutes before preparing to assemble.

While waiting for the meat to cook, prepare the rice. Wash and cook the rice in the broth.

To assemble, place the rice, top with the yoghurt, then top with the meat and thick gravy. Sprinkle with coriander, almonds, kismis-raisins, eggs, and potatoes.

Serve immediately.



Use the bones from the meat to make your own broth.

The yoghurt can be layered or mixed into the rice while warm.

Add a few bones for flavour, remove them before serving.


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.

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