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Lamb Shulla Pulao Akbar Recipe
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.
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.
India Akbar weight and measure system
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.