Shirazi Pulao Recipe

1. Cook the rice in two portions. Make one white and the other use saffron colour. Mix half the sliced, fine onions into the cooked rice. If you wish you can boil the rice in water along with the spices and drain it when cooked or cook it in the spices till the water has evaporated.
2. Wash the mutton and allow it to marinate in salt and the ginger-garlic paste.
3. Keep the boiled eggs ready.
4. Take the minced mutton and place it in a large thali. Add finely chopped onions, two tablespoons coriander, mint, finely chopped green chillies, fennel powder, curd, three raw eggs and ginger-garlic paste. Soak the bread in a small basin of water for five minutes. Then squeeze the bread between both your hands and add it to the mince mixture and mix it well with your hands. Taste for salt. Make small sized meat balls after dipping your hands in water. You should get 20-25 kababs out of this mixture. Take a kadhai and half fill it with oil. Place on high heat and when the oil starts smoking, lower the flame and add five to six kababs at a time in the oil. Stir the oil and fry till the kababs are brown. Set aside.
5. In a vessel place two chopped onions along with half a cup ghee. Cook till pink and soft and then add the ground masalas. Stir and when the masala is cooked, toss in the mutton and fry till red. Add water and the saffron and cook in the pressure cooker till tender.
6. Boil and skin the almonds and cut into fine slivers and fry in a little ghee along with the raisins. Set aside.
7. Take a large vessel and grease it with ghee. Then place a layer of white rice at the bottom. Cover with a layer of mutton gravy and half the kababs, apricots and fried onions. Repeat this till all the mutton, kababs, white and yellow rice are over. The last layer should be of saffron rice. Top the rice with quartered eggs, and the fried raisins and almonds. Cover firmly with a lid and foil and place over a very low heat for half an hour before serving.
Serve with dhansakh dal or an onion kachumber.