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Lamb Shulla Pulao Akbar Recipe

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.

The oldest documented recipe can be found at Shullah 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 for modern taste. The method is formulated to conform with typical Indian cooking.

India Akbar weight and measure system

Food Weights and Measures

Ingredients

Number	Item	Original	Converted	Interpreted	Notes
1.	Lamb Minced	10 s	20 ¾Pounds	2 Pounds
2.	Rice	3½ s	17½ cups	1¾ cup
3	Ghee	2 s	9 Cups	¾ cup	Changed
3.	Chana Dal	2 s	10 cups	1 cup
4	Chopped Onions	2 s	11.6 cups	1¼ cups
5	Salt	¼ s	78 teaspoon	1½ teaspoon	changed
6	Ginger Chopped	¼ s	10"x1"	1" x1"long
7	Minced Garlic	2d	14 teaspoon	1½ teaspoon
8	Peppercorn	1d	20 grams	1 Tablespoon	changed
9	Cinnamon	1d	20 grams	3, 3"x¼"	changed
10	Cardamoms	1d	20 grams	8	changed
11	Cloves	1d	20 grams	15
12	Water#1	N/A	N/A	2 Cups
13	Water#2	N/A	N/A	3½ Cups

Method

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. Sauté till lamb is grey brown. about 10 minutes

6. Add water #1. Heat till water gets bubbly, don't let it come to a boil. Cook covered on medium heat about 20 minutes till lamb is tender.

7. Add rice and Chana Dal from step 1

8. Add Water #2. Bring to a boil. Cook covered on low heat 15 to 20 minutes.

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Lamb Shulla Pulao Akbar Recipe

Ingredients

Number

Item

Original

Converted

Interpreted

Notes

Method