Grandmother's pulao (Nana nu pulao) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 170) by Niloufer Ichaporia King

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potage of lentils and vegetables (Dhansak ni dar); Papads - how to cook (Papadams, Appalams)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    For even better flavour, cook a day ahead. Meat marinates for 2 hours. Can substitute kid shoulder or boned lamb shanks for lean lamb; "Ginger-garlic paste" recipe on P36 for store-bought paste; cassia for cinnamon; lime juice or milk for lemon juice; and vegetable oil or clarified butter for some of the ghee. See recipe for variations. This recipe is part of the "Wedding dinner (Lagan nu bhonu)" menu on P282.

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