Google+ Yummy Food: Yakhni Pulao Shahjahani - A Royal Feast From The Kitchen's Of Mughal's

Sunday, January 22, 2012

Yakhni Pulao Shahjahani - A Royal Feast From The Kitchen's Of Mughal's

According to me cooking Biryani/Pulao is an art….with fair part of science and maths. You just can’t master it in a day or two. Over the years you get experience in making a delectable pulao. I call Biryani a gastronomically adventure…..a beautiful combination of colours and spices….colours that attract you towards the food….where as spices play drum roll on your palate. I don’t know why but thee is something magical about the Biryani which is made in weddings. Only two things drag me towards wedding functions……Bride and Biryani. However the girl may be but with wedding outfit and shy blush she looks gorgeous and however the wedding be…Biryani always rocks at weddings.

I purely don’t know what the good reason is behind a yum biryani in weddings…but I feel may because you are in the company of loved ones…friends, family and relatives…playing, pranking, chit-chatting,…..or may be because rice is cooked to perfection on slow coal fire or may be because experts do it….whatever may be the thing….Biryani in weddings is something everyone looks for and talks about….

There are more than 26 varieties of biryanis made in India. Do you read that? Yeah, to name a few…There is Hyderabadi Biryani, Awadhi Biryani, Bombay Biryani, Sindhi Biryani, Calcutta Biryani. There are two methods in making Biryani namely Katchi Biryani and Pakki Biryani. Katchi Biryani, where the meat is marinated in curd and then steamed with rice….whereas in Pakki Biryani, meat is cooked with all the accompanying spices and then the rice is simmered with the resultant gravy. The one I made here is one of the simple form of lamb meat biryani. It’s spiceful, aromatic, flavoursome, simple and gratifying. One of my favourite weekend one pot meal.

Yakhni Pulao Shahjahani

YAKHNI PULAO SHAHJAHANI:

Adapated from Nuskha-e-Shahjahani

INGREDIENTS:

  • 1 kg Lamb meat pieces
  • 1 kg Basmati Rice, washed and soaked in water for ½ hr.
  • 200gm. Ghee
  • 2 tbsp. Almond paste
  • 200gm. Yoghurt/Curd
  • 3 sticks Cinnamon
  • 2 tbsp. Coriander powder
  • 2 tbsp. Garam Masala
  • 5 Cloves
  • 1 tbsp. Peppercorns
  • 5 Green Cardamoms
  • 3 Onions, finely sliced
  • 3 tbsp. Lemon juice
  • ¼ kg Ginger-Garlic paste
  • 1 generous pinch of Saffron/Kesar
  • 2 tbsp. lukewarm milk
  • 2 tbsp. fresh Coriander leaves, minced
  • 1 tbsp. fresh Mint leaves, minced
  • Salt

Yakhni Pulao Shahjahani

PREPARATION:

  • Mix lukewarm milk and Saffron and set aside.
  • Marinate meat pieces with almond paste, yoghurt, half of ginger-garlic paste, half of coriander powder, half of garam masala and salt. Cover with a plastic foil and leave it in the fridge for 1-2 hours.
  • Take out meat from the fridge and then add 5-6 glasses of water and cook till meat becomes tender. You can even Pressure cook till meat becomes tender. Then using a strainer or muslin cloth separate the stock.
  • In a heavy bottom cooking vessel, add 1 tbsp. ghee and to this add 2 cloves, peppercorns and 3 tbsp. of finely sliced onions and fry till onions turn nice golden. Add this temper to the stock and set aside. This tempered stock is called ‘Yakhni’.
  • Now par boil in the above stock by adding remaining ginger-garlic paste, salt, cloves, cardamom, cinnamon and set aside.
  • Take a heavy bottom cooking vessel, and add little ghee to the bottom of the vessel, now add reserved meat pieces with garam masala and spread rice. Pour remaining ghee on top along with lemon juice and saffron soaked milk. Add fresh minced coriander and mint leaves. Cook on dum for 20-25 minutes.
  • Serve hot with dahi ki chutney, dalcha, ambadae ki bhaji, or any side dish or u r choice.
  • Last but not least add your 'love' to make the dish 'YUMMY'.


Yakhni Pulao Shahjahani

HOW TO COOK ON DUM?

Dum literally means ‘breath’. This process involves maturing of prepared dish after the completion of the cooking process. The vessel is sealed as tightly as possible either by foil, or cloth or tight dough (made with wheat flour, salt and water) or with a heavy stone or weight. After doing so the vessel is placed on the very slow fire. In weddings or functions, if cooking for a large number of people, few coals are also placed on the lid so that the recipe cooks uniformly. This process allows the individual flavour of the dish to blend to give there own unique flavour. The vessel should be opened only before serving.

Yakhni Pulao Shahjahani

NOTES:

GARAM MASALA:

I used 6 cloves, 6 green cardamom, 1 bay leaf, 1 star anise, 1 black cardamom, 1 nutmeg, 1 mace, 2 2 inch pieces of cinnamon. I dry roasted these ingredients in a non-stick heavy bottom pan until they are lightly warm. Cooled and grounded to make a fine powder. Store this in air-tight container or zip-lock bag until use.

ABOUT SAFFRON & MILK:

When adding Saffron strands to milk, just rub your palms to heat up and then gently rub saffron strands in your hands and drop them in lukewarm milk. This gives nice aroma to the recipe.

ALMOND PASTE:

Soak 6 almonds in warm (not hot) water for 30 minutes. Peel the skin and dry roast a bit on a non-stick pan and grind to smooth paste by adding little milk or cream.

Yakhni Pulao Shahjahani

TIPS:

You can add more layers if using a small vessel, just remember a layer of ghee, then meat, then rice, then ghee, meat, rice…..follow and then add coriander, mint, lemon and saffron.

Before serving, using a fork, just scrape the rice gently. Top with almond flakes, fresh coriander and mint. Or you can even add fried onions.

Here is a picture of Gohst aur Kaddu Ka Dalcha - Tender Lamb Bones Cooked with Bottle gourd in tangy tomato-tamarind based gravy.

Gohst aur Kaddu Ka Dalcha

Linking this royal biryani to Royal Feast- Biryani at Kaarasaaram.

NEXT ON YUMMY FOOD:

My very first love letter.......do visit again to know more...till then take care....enjoy cooking....

45 comments:

Ramya Bala said...

AAh....one of my fav combo in the pics :)))) delicious post :)

divya said...

Wow! Looks fantastic! I am drooling all over it :)

simply.food said...

Beautiful presentation , rice looks colourful and drool worthy.

Chitra said...

wow, it looks delicious. will try without meat :)

anthony stemke said...

I love biryanis, and this one looks great.

Archana said...

Finger licking delicious.

Home Cooked Oriya Food said...

You should have also added "Enjoy eating"
It was a visual feast! Lovely biryani! Yum! Yum! Yum!

Biny Anoop said...

wow fantastic looking biriyani.....yakhni is awesome

Happy Cook / Finla said...

Wowo thazt pulao looks super delicious, i can imagine the flavours, super yumm.

Aarthi said...

Awesome Recipe

Aarthi
http://yummytummy-aarthi.blogspot.com/

Ivy said...

Thanks for passing by Lubna. It's been a while for both of us. We use the word yakhni in Greek cooking as well and is something like a stew. Your pictures look wonderful and I can imagine the aromas coming from your pulao!!!

Priya said...

Super flavourful one pot meal,simply inviting..

Makes me hungry.

Valarmathi Sanjeev said...

love this one pot meal biriyani....never said no this, my fav.....looks mouthwatering and tempting.

Priti said...

Looks so yum ...yummy spread n pics

rekhas kitchen said...

OMG mouthwaterin Lubna...ummmm wish the biriyani is with veges.. and I just love dalcha what you make yummm tooooooo bad your pic.are tempting me.... he hee simply superb...

Nisa Homey said...

What you wrote about biriyani is perfectly true, and weddings and biriyani....lovely pics.

Schee Culina said...

This looks soooo royal and festive, just like its name:) Very nice indeed!

Now Serving said...

very rich and sumptuous pulao

Ambreen said...

Thanks Lubna for visiting me and for your sweet words. This Pulao sounds different & delicious! You made my mouth water :)

Cilantro said...

I love Biriyani of any kind. This is one of my favorite when I want to amke a light and flavorful Biriyani.Looks delicious!

Sukanya said...

Biryani is as gorgeous as your pics. I find kachhi biryani little difficult to master. Bookmarking it,

maha said...

Beautiful pics,looks colourful and fantastic

Raksha said...

hey this is a yummy biryani... liked the flavour.

Rahin said...

I agree 100% , its something abt the wedding food, I feel the same way too. :D

I love the book Nuskha e shahjahani but was always intimidated to try some recipes due to the qty of ghee and other details ...but now I think I am gonna try my hand at few,

the pulao n dalcha looks delicious by the way, awesome clicks,

Sukanya Ramkumar said...

Yummy plate of food. Looks so gorgeous. Nice clicks. YUM!

Angie's Recipes said...

The rice looks delish!

Hasna said...

flavorfulll...thats wat i can say..drooling here. ll try ths soon..mstly ths weekend...insha allah !!

Christy Gerald said...

Luks Divinely Delish n yumm.Fabulous Pulao Shahjahani

Hamaree Rasoi said...

26 varieties of Biryanis !! Staggering fig isn't it? Well I hope you will make atleast 2 types of biryani next month for me ;-)Loaded with flavours...biryani looks delicious. Beautifully presented...

Jay said...

ohhh...my ...wat a tasty treat...awesome presentation..;)
Tasty Appetite

Suja said...

Drooling,looks super tempting,perfectly made

Pushpa said...

Tempting and delicious biryani.

simplehomefood.com

Anh said...

Brilliant!! I would love to make this when the weather is a bit cooler here!

Umm Mymoonah said...

Truley a Royal feast, looks very delicious.

Balvinder Ubi said...

This looks delicious. Biryanis and pulaos are my weakness.

Vidhya said...

Pulao looks fit for a king.Loved your space.

Cham said...

I like yakni pulao -this one looks delicious with dalcha on the side!

Sushma Mallya said...

This looks so yummy...I love Biryani will try it with chicken:)

roses said...

Finger licking...
should try it...
rosesandgifts.com

Kiran @ KiranTarun.com said...

Yummy!! My husband would love this pulou recipe -- with lamb!!


BTW, thanks for visiting my blog :)

Veena said...

Hi Lubna....
I am here after a long gap....:)
Ur pulav looks so tempting and delicious..will surely try this recipe ...

Magic of Spice said...

What a beautiful recipe! The layers of flavor are delightful, and you photos are gorgeous!

shabnam'scuisine said...

yummmy ..

catering service in manila said...

Good food brings people together. Finger food is best suited for all occasions, it is light and people love eating it.Keep posting!

zonia

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