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Photo of Yakhni Pulao Shahjahani by Lubna Karim at BetterButter
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Yakhni Pulao Shahjahani

Jul-27-2015
Lubna Karim
15 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Yakhni Pulao Shahjahani RECIPE

A Royal Feast From The Kitchen's Of Mughal's

Recipe Tags

  • Non-veg
  • Dinner Party
  • Mughlai
  • Main Dish

Ingredients Serving: 4

  1. 1 kg Lamb meat pieces
  2. 1 kg Basmati Rice washed and soaked in water for ½ hr.
  3. 200gm. ghee
  4. 2 tbsp. almond paste
  5. 200gm. yoghurt/Curd
  6. 3 sticks cinnamon
  7. 2 tbsp. coriander powder
  8. 2 tbsp. Garam masala
  9. 5 cloves
  10. 1 tbsp. peppercorns
  11. 5 Green cardamoms
  12. 3 onions finely sliced
  13. 3 tbsp. lemon juice
  14. ĵ kg ginger-Garlic paste
  15. 1 generous pinch of saffron/Kesar
  16. 2 tbsp. lukewarm milk
  17. 2 tbsp. fresh coriander leaves minced
  18. 1 tbsp. fresh mint leaves minced
  19. salt

Instructions

  1. Soak saffron strands in lukewarm milk and set aside.
  2. 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
  3. 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.
  4. To temper the stock:
  5. 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’.
  6. Par boil rice in above made yakhni, by adding remaining ginger-garlic paste, salt, cloves, cardamom and cinnamon.
  7. 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.
  8. Add in remaining ghee and lemon juice along with saffron and milk in which it was getting soaked.
  9. 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.

Reviews (5)  

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Sufian Ali
May-02-2017
Sufian Ali   May-02-2017

Lalita Thaldi
Jul-05-2016
Lalita Thaldi   Jul-05-2016

plz clear step 2. how much time required to marinate meat?

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