Huzoor Pasand Pulao (Pilaf)

The famous Mughlai recipe popular in northern India.
Fairly difficult

Huzoor Pasand Pulao (Pilaf)
Preparation time
Cooking time
Waiting time 10m


For 4 Person(s)


  • 3 cup(s) basmati rice
  • 120 grams ghee (butter or oil will also work)
  • 1 kilo(s) boneless lamb meet, cut in cubes
  • 3 onions, finely sliced
  • 4 cup(s) plain yogurt
  • 4 garlic cloves, ground
  • 1 inch piece of ginger, grated
  • 1 teaspoon(s) chili pepper powder
  • 6 cloves
  • 6 green cardamoms
  • 1.5 teaspoon(s) saffron
  • 0.25 cup(s) blanched, slivered almonds
  • 0.25 cup(s) blanched, slivered pistachios
  • 0.5 cup(s) resins

Huzoor Pasand Pulao (Pilaf) Directions

  1. Clean, wash and soak the rice in cold water for half an hour, then drain and keep aside.  
  2. Heat ghee in the pressure cooker, add onion and the lamb meat and fry on low heat until brown.  
  3. Add curd (yogurt), garlic, ginger, cloves, cardamoms, salt and pepper.  
  4. Stir well for 4-5 minutes, close and place on medium heat. When the steam escapes from the vent tube, place vent weight and pressure cook for 13-15 minutes. Remove pressure cooker and cool, open and put back on the stove.  
  5. Add rice, dissolved saffron in 2 tbsp. boiled water and 4 1/2 cups of water, close cooker.
  6. When the steam escapes from the vent tube (on high heat), put vent weight in place and pressure cook for 1 minute.  
  7. Cool cooker, and add fried raisins, almonds and pistachios.
  8. Toss lightly and keep on low flame with lid removed for 1-2 minutes.