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by Monika

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Lucknow/Awadhi Recipes : Yakhni Pulao

Yakhni Pulao from Lucknow and Awadh region is a one pot dish of mutton and rice, cooked together and delicately spiced, true to its Nawabi origin.

So last year, I became a part of a cookbook group which is dying now (Aparna do something), The group would pick up a cookbook every month and we would cook from it, share pictures and discuss. A little like a book club but cooking specific. I picked up a lot of interesting books as a part of that and Tehzeeb, Culinary Traditions of Awadh was one of them. The book came and for some reason got lost in a lot of my books, despite of being such a gorgeous one. So when the kitchen divas decided that this month, we will be cooking Lucknowi/Awadhi food, I thought it would be an ideal time to remove the dust from the book and get cooking, and came across this Yakhni Pulao recipe.

Yakhni Pulao

 

The book is gorgeous, has breath taking pictures of Lucknow and the royal family, weaves so many stories that will make you smile and give a glimpse of the family’s life. It’s a book I really enjoyed reading and have been cooking from it pretty often. It is meat-centric but does have some great vegetarian recipes too.

 

 

The Yakhni Pulao that I present to you today has been made from the book and its one of the few times, I have followed the recipe, almost as it is (despite reducing the amount of oil in it). I also made just half of the the original recipe. For the three of us, one kg mutton and rice just seemed a bit too much. I also marinated the mutton overnight with the spices it was supposed to cook with. Oh well! so much for following the recipe as it is. It did taste fantastically well and the taste was very very similar to the one I have eaten made by a friend’s mom.

 

Lucknow/Awadhi Recipes : Yakhni Pulao

Yakhni Pulao from Lucknow and Awadh area is a one pot dish of mutton and rice cooked together and delicately spiced true to its nawabi origin.
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 4 helping

Ingredients
  

  • 500 gm mutton
  • 500 gm basmati rice (washed and soaked for 1/2 hour)
  • 4 onions medium
  • 3 - 4 cloves garlic
  • 1/2 inch ginger
  • 1 tbsp fennel seeds
  • 1/2 tbsp cumin seeds
  • 5 - 6 black peppercorns
  • 2 cardamom black
  • 2 cardamom green
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1 tbsp yoghurt
  • 1 tbsp ghee
  • 1/2 tbsp ginger garlic paste
  • 1/2 tsp red chilli powder
  • Oil for frying

Instructions
 

  • With the help of a mortar and pestle, smash together onion, garlic and ginger roughly. Now mix this with the mutton, fennel, cumin seeds, black peppercorns, black and green cardamom, cinnamon, bay leaf, yogurt and salt. Leave it for marinate it for 4-6 hour or overnight.
  • Next morning, add water to the above and in a heavy bottom pan cook till the meat is tender.
  • Finely slice the rest of the onions. Heat oil in a kadhai and fry the onions. When they turn golden, remove them from the heat and spread them on a kitchen napkin.
  • When the meat is done, strain the pieces from the stock and store the stock for use later.
  • Heat ghee in a wide pan and add half of the fried onions, the ginger garlic paste, red chilli powder and mutton. Fry till the moisture has dried up and the pieces lightly browned.
  • Add the washed and drained rice and fry for 2-3 minutes. Now add enough stock to cover the rice about 3-4 inches above. If you are like me and like to measure water and rice ratio, for every glass of rice a little less than 2 glasses of water/stock works. If you are less on stock add some plain water.
  • Once the water starts boiling, reduce the heat and simmer till the rice is done and dry. Do no overcook.
  • Serve hot garnished with the rest of the fried onions.

Notes

 
 
This recipe is part of the endeavor to create a collection of recipes of Lucknow/Awadhi Recipes in collaboration with a few bloggers who share the same passion of cooking. All the recipes from #thekitchendivas are pinned on this Pinterest board
Other Lucknow/Awadhi recipes this week from #thekitchendivas
Mughlai Zaafrani Murgh from WhiskAffair
Tilwale Aloo from Saffron Trail
Sooji ka Halwa from FunFoodFrolic
Arbi ke Kebab from Archana’s Kitchen
 
If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!

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Comments

  1. pinksocks says

    March 16, 2015 at 12:47 pm

    I love love love yakhni pulav. Its been ages I had it :'(
    Yours looks absolutely gorgeous.

    Reply
  2. monikamanchanda says

    March 16, 2015 at 5:39 pm

    I can’t even say come home now 🙁

    and thank you

    Reply
  3. arundati says

    March 28, 2015 at 8:15 pm

    looks terrific Mons, I love yakhni pulavs and this one seems to be a winner

    Reply
  4. Ivy says

    December 26, 2020 at 5:56 am

    I ha e the book too! I absolutely love it fir the recipes and even more fir the history and stories.

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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