Yakhni Pulao Shahjahani

Indulge in the royal flavors of Yakhni Pulao Shahjahani, (Mutton Yakhni Pulao) a dish fit for kings! This Mughlai delicacy combines tender meat, flavorful broth, fragrant rice, and aromatic spices. It create a meal that’s both rich in flavor and easy to make. Get ready to treat yourself to a taste of royalty with every bite!

More Pulao Recipes For You – Peas Pulao, Pudina Pulao, Chana Pulao, Mixed Beans Veg Pulao, Jeera-Tomato Pulao, Vegetable Pulao, Mung-Methi Pulao, Persian Lubia Pulao

About This Recipe

I believe that cooking Biryani and Pulao is an art, with a fair share of science and math involved. It’s not something you can master overnight. It takes years of experience to create a truly delectable pulao or biryani. I consider biryani and pulao as a gastronomic adventure, a beautiful combination of colors and spices. The vibrant hues of the dish draw you in, while the spices create a symphony of flavors on your palate.

Today’s yakhni pulao is simple main course recipe packed with spices, aroma, and flavor. It’s one of my favorite one-pot meals for the weekend. Spicy, aromatic, flavorful, soulful, and satisfying. If you’re on the hunt for an easy and delicious mutton biryani or pulao recipe to celebrate Bakra Eid? Then, look no further than this aromatic Mutton Yakhni Pulao – Yakhni Pulao Shahjahani

Mutton Yakhni Pulao is a delightful dish that combines tender mutton, fragrant basmati rice, and aromatic spices to create a flavorful and comforting meal. Originating from the Mughal cuisine, this dish is known for its rich broth, infused with the essence of meat and spices, which imparts a unique depth of flavor to the rice.

What Is Yakhni?

Yakhni is a flavorful broth or stock used in various South Asian and Central Asian cuisines, particularly in Mughlai and Kashmiri cuisine. It is typically made by simmering meat (such as chicken, lamb, or beef) along with aromatic spices, herbs, and sometimes vegetables in water.

The process of making yakhni involves slow cooking the ingredients over low heat for an extended period. This allows the flavors of the meat and spices to infuse into the liquid. Resulting in a rich and aromatic broth that forms the base of many dishes, including pulao, biryani, and soups.

The delicate flavor and aroma of Yakhni come from the combination of ingredients used in its preparation. It adds depth and complexity to dishes, enhancing their overall taste and texture. The health benefits of yakhni stem from the rich nutrients extracted from the meat and spices during the cooking process.

What Is Pulao?

Pulao, also known as pilaf or pilau, is a flavorful and aromatic rice dish that is enjoyed across various cultures and regions. It’s a versatile dish and we can make it with a variety of ingredients, making it suitable for vegetarians, meat lovers, and everyone in between.

The base of pulao is typically long-grain rice, such as Basmati rice, which is known for its fragrance and fluffiness. Additional ingredients often include vegetables like carrots, peas, and potatoes, as well as protein sources like chicken, lamb, beef, or shrimp. Aromatic spices like cumin, cloves, cardamom, cinnamon, and bay leaves add distinct flavor to pulao.

There are countless variations of pulao, each with its unique combination of ingredients and flavors. Vegetable pulao, for example, is a vegetarian version with a medley of vegetables and aromatic spices. Chicken pulao features tender chicken pieces cooked with rice and spices. While lamb pulao highlights the rich flavor of lamb meat. Seafood pulao incorporates shrimp or fish for a delicious maritime twist.

Why The Name Shahjahani?

The name “Shahjahani” in “Yakhni Pulao Shahjahani” likely refers to the Mughal Emperor Shah Jahan. He was the ruler of Mughal Empire from 1628 to 1658. During his reign, there was a flourishing of arts, culture, and cuisine in the Mughal courts. Many dishes, including various pulao and biryani recipes, came into existence during that period.

Yakhni Pulao Shahjahani is a name in homage to the rich culinary heritage of the Mughal era. The name signifying the opulence and sophistication of Mughlai cuisine associated with the royal courts of Shah Jahan. The use of “Shahjahani” in the name suggests that this particular recipe may have been influenced by or developed during his reign. Or it could simply be a way to evoke the grandeur and elegance associated with the Mughal dynasty.

I came across yakhni pulao shahjahani recipe, while browsing through Nuskha-e-Shahjahani. Nuskha-e-Shahjahani by Salma Hussain is not just a book but a gastronomic journey into the royal kitchen of the Mughal Emperor. This book unveils the mystique of the royal kitchen of Shahjahan.

Yakhni Pulao Shahjahani

Travel through time with Yakhni Pulao Shahjahani, a dish that bridges the culinary heritage of the past with the flavors of today! Originating from the royal kitchens of the Mughal Empire, this timeless delicacy offers a glimpse into the opulent feasts of Mughal Era. With its rich blend of tender meat, fragrant rice, rich broth and aromatic spices, this pulao is a tantalizing feast for the senses. With each bite, experience the essence of history and the comfort of tradition, making it a true “time travel dish“.

The Legacy of Mughal Cuisine

Mughal cuisine is famous for its rich and sophisticated flavors, showing the cultural mix and cooking skills of the Mughal Empire. It blends Persian, Turkish, and Indian cooking styles, known for complex tastes, top-quality ingredients, and careful cooking methods. Yakhni Pulao Shahjahani is a perfect example of this legacy, giving a taste of the luxurious meals enjoyed by Mughal royalty.

The Essence of Yakhni Pulao Shahjahani

At the heart of Yakhni Pulao Shahjahani lies its rich and aromatic broth, known as “yakhni” (mutton stock | broth). This flavorful broth serves as the foundation for cooking the Basmati rice, allowing it to absorb the essence of the spices and the succulent flavors of the meat.

Step into the lavish world of Mughal cuisine with Yakhni Pulao Shahjahani, a dish that exudes the grandeur and sophistication of the royal kitchens. Whether enjoyed as a centerpiece for a festive celebration or as a comforting meal for a special occasion, this dish promises to delight the senses and leave a lasting impression.

V. Imp Tip: We do not use red chili powder in this recipe. The heat and spice is all from the garam masala only. This Yakhni Mutton Pulao calls for special garam masala. Detailed recipe of garam masala is in recipe box notes section below. Please follow this yakhni pulao garam masala recipe for best results.

Serving Suggestions

This Yakhni Mutton Pulao is indeed a flavorful one-pot meal that stands strong on its own. However, if you’re serving it at a party or celebration and want to elevate the dining experience, consider these additional accompaniments:

Mirchi ka Salan – Fresh green chilies are simmered in a luscious gravy infused with aromatic spices, peanuts, and tamarind. Fiery flavors that will leave you craving for more.

Dahi ki Chutney | Onion Raita | Perugu Pachadi is a classic, cooling, and refreshing side dish commonly accompanying biryani and pulao.

Bagare Baingan – Authentic Hyderabadi Bagare Baingan Recipe is thick, smooth, spicy and tangy gravy based vegetarian (vegan) curry.

Gongura Chicken – This dish packs a punch with its bold combination of spicy Guntur chilies, tangy Gongura leaves, and tender chicken. 

Borhani – Burhani | Borhani is a thick, frothy, herby and spicy savory drink. Made with yogurt (doi | curd), cumin, ginger, mustard, green chili and mint leaves.

Dalcha – You can pair this pulao with mutton dalcha or with simple kaddu ka dalcha. The one in the picture below is mutton dalcha.

Yield: 6

Yakhni Pulao Shahjahani Recipe

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Indulge your senses in the aromatic delight of our Yakhni Pulao Shahjahani | Mutton Yakhni Pulao ! Made with tender mutton pieces, fragrant Basmati rice, rich broth and a blend of aromatic spices, it's a symphony of flavors that will leave you craving for more. With each bite, experience the essence of history and the comfort of tradition, making it a true "time travel dish".

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 30 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1 kg Mutton, biryani cut pieces
• 1 kg Basmati Rice, washed and soaked in water for ½ hr.
• 200 gm. Ghee
• 2 tbsp. Almond paste
• 200 gm. Yoghurt | Curd
• 3 sticks Cinnamon
• 2 tbsp. Coriander powder
• 2 tbsp. Garam Masala
• 5 Cloves
• 1 tbsp. Peppercorns
• 5 Green Cardamoms
• 1 Onion, finely sliced
• 4 Lemon slices
• 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

Instructions

How To Make Yakhni Pulao Shahjahani

• Mix lukewarm milk and Saffron. Set this aside.
• Marinate meat pieces with almond paste, yoghurt, ginger-garlic paste, coriander powder, garam masala and salt.
• Cover with a plastic foil and leave it in the fridge for 1-2 hours or overnight. Leave overnight for best results.
• Take out meat from the fridge and then add 2 litres of water and cook till meat becomes soft.
• You can even pressure cook till meat turns soft. Mutton Yakhni (mutton stock) is ready.

NOTE: Do not over cook meat. Meat should be soft. As we cook meat along with rice, the meat will turn tender further.

• Using a sieve or muslin cloth, separate meat and stock. Set these aside.
• Measure the stock using the cup, in which you measured basmati rice. Set this aside.
• In a heavy bottom cooking vessel, add ghee and fry sliced onions until nice golden brown.
• To this add meat pieces, which we separated from the stock (yakhni).  
• Stir till brown spots starts to appear on the mutton pieces. Stir gently to avoid tearing of mutton pieces.  
• Now to this add soaked basmati rice, lemon slices, coriander leaves and mint leaves.
• Gently stir all the ingredients. Now add yakhni (mutton stock). Adjust the consistency of yakhni by adding water, if needed.

NOTE: For basmati, I always follow 1:2 ratio. For one cup of basmati, I use 2 cups of water. First add yakhi and if needed only add water.

• Bring this to boil. Check for salt and adjust accordingly.
• Now add saffron soaked in milk. Stir.
• Leave this to cook on dum by sealing the lid with foil or cloth and placing the weight on
  top.
• Cook on low flame for 25-30 minutes.
• Turn off the flame and leave it on stove for 10-15 minutes.
• Carefully open the lid and by gently fluffing the rice, mix the pulao.
• Remove in a serving bowl or plate and garnish with fresh coriander or mint leaves and serve.
• Serve hot with raita or any side dish of your choice.
• Add your 'love' to make this Yakhni Pulao Shahjahani taste 'YUMMY'.

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 grind 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 10 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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 1015Total Fat: 64gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 143mgSodium: 1041mgCarbohydrates: 87gFiber: 6gSugar: 12gProtein: 26g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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