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Lamb Keema Pulao Akbar Recipe

Interpretation of original minced lamb and rice Pulao from the royal kitchen of Akbar

The oldest documented recipe can be found at Qimah Palao Recipe (Ain-I-Akbar). The original Ain-I-Akbar is a list of ingredients given in old Indian measurement system with no details about the cooking process. I will interpret this with same ingredients and adjusted amounts. The method is formulated to conform with typical Indian cooking.

Ingredients

Number	Item	Original	Converted	Interpreted	Notes
1.	Lamb Minced	10 s	20 ¾Pounds	2 Pounds
2.	Rice	10 S	50 Cups	5 cups
3	Ghee	4 s	18 Cups	1¾ cup
4.	Split skinless Moong	1 s	5 cups	½ cup
5.	Chopped Onions	2 s	11½ cups	1½ cups
6.	Salt	½ s	78 teaspoons	1 Tablespoon	Changed
7	Ginger Chopped	¼ s	10"x 1"	1"x1" long
8.	Serrano Chopped	¼ s	8 oz	4	Changed
9	Cumin Seed	1d	10 teaspoons	¾ teaspoon	Changed
10	Black Cardamom	1d	20 grams	5	Changed
11	Cloves	1d	20 grams	10	Changed
12	Water#1	N/A	N/A	5 Cups
13	Water#2	N/A	N/A	12 Cups

Method

1. Wash, Rinse, and presoak Rice and Moong Dal for 30 minutes. Drain set aside

2. Heat Ghee in a heavy bottom pan.

3. Add Cumin seeds. Sauté till seed start to turn brown. 3 minutes

4. Add onions. Sauté till onions start to turn brown. 3 to 5 minutes

5. Add Ginger and Serrano. Sauté 2 minutes

6. Add Crack Cardamoms open. Add Cardamoms, cloves, and salt. Sauté about 2 minutes..

7. Add Lamb. Sauté till lamb starts to turn brown about 6 to 10 minutes.

8. Add Water #1. Heat till water gets bubbly. Don't let it come to a boil. Turn down heat. Cook Covered for 25 minutes. Lamb is almost tender.

9. Add Rice and Moong Dal from Step 1.

10. Add Water#2. Bring to a boil. Turn down heat. Cook covered till done (about 20 minutes)

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Lamb Keema Pulao Akbar Recipe

Ingredients

Number

Item

Original

Converted

Interpreted

Notes

Method