Key ingredients for Yakhni Pulao Shahjahani
How to make Garam Masala
How to make Ghee
Ingredients to make Yakhni Pulao Shahjahani
- 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
- Äµ 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
Steps to make Yakhni Pulao Shahjahani
- Soak saffron strands in lukewarm milk and set aside.
- In a bowl mix almond paste, yogurt, half of ginger-garlic paste, half of coriander powder, half of garam masala, salt, peppercorns and chopped green chilies. Combine well and add meat pieces, coat well with masala’s and spices. Cover and re
- Bring 6-8 cups of water to boil and add above marinated meat pieces. Cook till meat turns soft and tender. Carefully using muslin cloth or strainer separate and collect the stock.
- To temper the stock:
- Take a heavy bottom cooking vessel, add 1 tbsp. of ghee and fry 2 cloves, peppercorns and 3 tbsp. of finely sliced onions. Fry till onions turn nice golden. Pour this on the above made stock and cover for 2 minutes. This is called ‘Yakhni’.
- Par boil rice in above made yakhni, by adding remaining ginger-garlic paste, salt, cloves, cardamom and cinnamon.
- Take another heavy bottom cooking vessel and generously grease it with ghee at the bottom. Add reserved meat pieces and sprinkle pinch of garam masala. Top it with rice. Spread to cover meat layer.
- Add in remaining ghee and lemon juice along with saffron and milk in which it was getting soaked.
- Top it with rice. Spread to cover meat layer. Spread fresh minced coriander and mint leaves. Leave this to cool on dum for 20-25 minutes. Once done serve warm with raita.
My Tip: 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.