Lucknow/Awadhi Recipes : Yakhni Pulao

Lucknow/Awadhi Recipes : Yakhni Pulao

Put the whole garam masala in a muslin cloth and tie it into a bag. Add the mutton, two glasses of water, the muslin bag, ginger, garlic, whole onion, and salt to taste, in a pressure cooker. Cook it till the mutton is 70 per cent cooked. Remove the mutton in a separate dish and let the stock stay in the cooker.

Yakhni pulav is a rice dish and one of the favorites among rice lovers. The recipe involves rice flavoured with spicy mutton and curd. You will need mutton cut into 1"/2" pieces, basmati rice and curd apart from all the spices.

Which is the best recipe for yakhni pulao?

Yakhni Pulao is a Kashmiri recipe made using rice, chicken and a lot of Indian spices that is full of essence and flavours. This rice recipe is a flavourful option to serve as a party recipe and even as a family dinner. 3250 ratings.

Which is the better biryani Lucknow or Awadhi?

The Lucknowi Mutton Biryani recipe or the Awabhi biryani recipeis also know as the “pulao” and is supposed to be a more refined version. It is also supposed to be quite delicate to the palate.It is prepared in a different way as compared to the other Biryanis prepared in the other states of India.

What foods are served at Awadhi Festival in Lucknow?

There is always a variety of saalans, such as mutton or chicken qorma, aloo gosht, shab degh, nahari or methi machli ka shorba. Dry meat dishes on the menu can include mutton raan, seekh pasanda or mutton stew.

What's the difference between biryani and yakhni pulav?

Whereas in the biryani, first of all there are layers of rice and meat. And we semi cook the rice (boil the rice) before the layer. Biryanis are often Dum and has the flavoured and cooked rice. While in yakhni pulav recipe, the rice is uncooked and just soaked in water.

Best Yakhni Pulao Recipe (Mutton Pulao)

Mint-coriander chutney to go with rice pulao, an Awadhi recipe. This recipe comes from Lucknow kitchens. It goes well with Awadhi cuisine, especially the biryani and kababs. It is a great accompaniment with snacks like samosa, pakora, spring roll, and staple rice dishes like khichri and pulao. Ingredients for making green mint-coriander chutney:

Wash rice till you get clear water, soak for minimum 2 hrs before cooking. Wash chicken pieces nicely and then marinate them with curd, 1 tsp lemon juice, red chili powder, turmeric, coriander powder and some salt. Keep the chicken marinade for about 45 mins before cooking.

In preparing lucknowi style of biryani the meat is stewed with spices, browned onion, curd and then mixed with rice. As the meat is almost cooked the layering with rice happens. As the meat is not fried in any fat the purists of lucknow call it Awadhi Pulao and not Biryani.

Boil the rice in double the amount of water and remove from fire and drain till it is half done. Step 2 Marinate the mutton. For mutton marination, to half kg mutton, add ginger-garlic paste, turmeric and chilli powder. Then add cashew nut paste, garam masala, curd and whisk it.

Yakhni pulao is one of the authentic recipe from one of the royal cuisines of India, Awadhi Cuisine. Yakhni pulao is famous in north India as well as other countries like Pakistan, Iran, Afghanistan where yakhni pulao is cooked in different style with many aromatic spices.

Lucknowi Mutton Biriyani or Mutton Pulao

Yakhni pulao is a famous Awadhi dish from north India. Lucknow, the state capital of Uttar Pradesh, is the birthplace of Awadhi cuisine. The diversity of awadh cuisine is reflected in the ingredients utilized, which include mutton, paneer, ghee, and rich spices like as cardamom and saffron.

Yakhni style of cooking is a Kashmiri invention. If you did not already know, yakhni is basically a broth prepared using meat and spice. Yakhni Pulao is cooking rice in this very flavorful broth. In India, Yakhni Pulao is mostly cooked with basmati rice. Beyond doubt, the Indian market is filled with fake basmati rice.

Among the most famous dishes of Awadhi cuisine are Dum Biryani, Yakhni Pulao and Galawati Kebab. Lucknow is also popular across the food world for its rich and spicy Awadhi curries. But these curries wouldn’t be quite as mouth-watering if it weren’t for their accompaniment Sheermal – a mildly sweet, tandoori, flatbread garnished with saffron.

Lucknowi Gosht Korma. Farrukh Shadab INGREDIENTS. STEPS 1 of 7. In a heavy bottom pan or handi, heat ghee and oil. Add finely sliced onion and fry until golden brown and crisp.Do not over brown them as it might give the bitter to korma. In a blender, add all the dry roasted ingredients and brown onions, blend it to make a smooth paste.

Awadhi biryani follows the yakhni method of preparing the meat and the stock. It takes time around one hour to cook a pot of yakhni. I usually follow that method, but there are times when I was too pressed for time, for such situation this recipe is shortcut method. If you want to go yakhni way, here is the link to know- how to prepare yakhni.

Yakhni Pulav Recipe

Awadhi Grilled Chicken with Mashed Cauliflower and Potatoes. For Chicken : • chicken drumstick • fresh cream • whole spices powder (cinnamon, green cardamom, black cardamon, nutmeg, black peppecorns) • chickpea flour • MSG • Salt • turmeric. 30 minutes. 1 serving. chakhleinsta.

But yakhni pulao is made in almost the same manner and now restaurateurs and street vendors engage in long, futile debates over the right title. Similarly, an elaborate pulao preparation in a single pot is the same as Hyderabad’s kacchi biryani method.

Awadhi cuisine (Hindi: अवधी भोजन, Urdu: اودھی کھانا ‎) is from the city of Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India.The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes.

Explore S P Singh's board "Biryani, Pulao, Rice etc." on Pinterest. See more ideas about biryani, indian food recipes, biryani recipe.

Pulao is originally a Persian dish in which rice is boiled with meat and spices. It was introduced by the Mughals in India. Yakhni, meaning stock, was a later innovation by the cooks, during the Nawabi rule in Awadh, in which rice was cooked with mutton or chicken. As per Sharar Lucknow had seven popular varities of pulao.

Awadhi Vegetarian Recipes

Wash and soak basamati rice in water for an hour. In the broad pan boil, water, 1/4 cup of milk along with saffron, cinnamon stick, cardamom pod and bay leaf and pinch of salt. Drain the soaking rice and add to the boiling mixture. Boil till the rice is about 90% done and fluffy. Drain the water and using a fork gently separate the grains.

Lucknow/Awadhi Recipes : Yakhni Pulao. Awadhi Yakhni Pulao. Armenian Rice. Even if you do not like rice, you will love this recipe! It has bacon, almonds, rice, sauteed onions, and the flavors go perfectly together! Pappu Biyyam / Pabbiyyam / Chana dal Rice.

My comfort food, therefore, is aloo ka salan, arhar dal, baingan or aloo bhurta, dahi phulki, yakhni pulao etc. Soorkhi urad ki dal Within Awadhi, I would say Jaunpur region has had a slightly deeper influence on my cooking, since my mother is from Jaunpur.

The Biryani from Lucknow is also know as the “pulao” and is supposed to be a more refined version. Its prepared in a different way as compared to the Biryanis prepared in the other states of India. A major difference is using “Yakhni” which is a rich mutton stock. Its also supposed to be quite delicate to the palate.

Biryanis, will including an Awadhi chicken biryani, with saffron, rose water, screw pine essence, and a ‘perfume’ made with the roots of several flowers and seeds alongside a new ‘safed’, or white rish dish made with 16-hour simmered lamb stock also known as a yakhni pulao.

Authentic Awadhi Lucknowi Food

6. In another cooking pot bring water to boil and add 3 tablespoon of salt, 6 cloves, 4 green cardamom, 1 tbsp of lemon juice and add 1/4 of the yakhni or the strained stock. Once the water comes to a boil, drain the rice and add to the pot, cook until 3/4 done. 7. Drain the rice in a collander and layer it on the mutton broth.

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. Rice Recipes Indian Food Recipes Chicken Recipes Dinner Recipes Cooking Recipes Chicken Biryani Recipe In Oven Indian Foods Indian Snacks Savoury Recipes.

Daawat-E-Awadh. Posted by thebongtrippers on July 15, 2018. July 15, 2018. Lucknow, capital of the erstwhile Awadh region, also an artistic and cultural hub and seat of power for the Nawabs. Over the centuries, it has also attained widespread fame for its food and style of cooking. Lucknow is identified by Awadhi cuisine.

For a Lucknow biryani, the meat is cooked in water with spices. The resulting stock (yakhni) is used to cook the rice. Both the cooked (pukki) elements, rice and meat, are then layered together in a deep pot, sealed and baked, (the dum pukht method). This is a quite different technique from other biryanis which will feature in this book.

Awadhi cuisine (Hindi: अवधी भोजन, Urdu: اودھی کھانا ‎) is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India.The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes.

Mint-coriander chutney to go with rice pulao, an Awadhi recipe

On Saturday,Chef Shamsher Ahmed Hashmi,senior sous chef of Kangan Restaurant,Westin,prepared some deliciously authentic Awadhi recipes like Ghost Yakhni Pulao,Murg Dohri Kofta and Saffron Pulao.

This is a classic Pakistani recipe that everyone (even the fussy kids) will love! Aromatic flavours all come together in this Chicken Pilau / Pulao for the finest dinner! Pinterest. Today.

Awadhi Mutton Pulao Biryani A Lucknow special Mutton Biryani flavored with kewara. Awadhi murg dum biryani The Ethnic special murg biryani from awadh region. Kashmiri mrgh yakhni pulao - A Kashmiri delicacy. Nizami tarkari biryani Long grain basmati rice cooked slowly with fresh seasonal vegetables and a delicate mixture of traditional spices.

How to make mutton masala gravy. Heat a pressure cooker, add vegetable oil to it, let the oil gets hot. Add the whole garam masala to the hot oil. Let the spices splutter, then add finely chopped onion to the cooker. Fry the onion till gets soft and golden brown in colour, then add the tomato-green chilli paste to the pan.

Dastarkhwan-e-Awadh. The only book, available on the cuisine of this region, "Dastarkhwan-e-Awadh" describes the history and cultural roots of the Awadh cuisine of a bygone era of gracious living. The Nawabs of Awadh were renowned for their extravagance and patronage of the best courtesans, craftsmen and cooks.

Awadhi / Lucknowi Biriyani

Naimat Khana: Food From Lucknow Homes, Lucknow: See 7 unbiased reviews of Naimat Khana: Food From Lucknow Homes, rated 4.5 of 5 on Tripadvisor and ranked #122 of 1,401 restaurants in Lucknow.

The Sham E Awadh-Writings on Lucknow mentions and I quote "Abdul Halim Sharar describes a host of wondrous pulao, among them the Moti (pearl) pulao, named for its topping of tiny, lustrous balls fashioned from egg yolks, that had been beaten with gold and silver, stuffed into the gullet of a chicken, tied into rounds and cooked".

Yakhni Pulao is a crowing glory of Awadhi cuisine from northern state of Uttar Pradesh in India. Many claim that this recipe is the best version of the famous meat Biryani but the jury is still out, given the numerous versions of Biryani that exist in India.

Explore the Indian city of Lucknow, whose streets are alive with smoke and flame In Lucknow, meat takes centre stage. A kebab isn’t a simple skewer but a melt-in-the-mouth dish with noble origins; buffalo is slow-cooked overnight, ready for breakfast, while the perfect biryani can reduce a restaurant to silence.

Pulao is a single-pot dish: meat and rice are simmered in a liquid until the liquid is absorbed. However, some other writers, such as Holly Shaffer (based on her observations in Lucknow), R. K. Saxena and Sangeeta Bhatnagar have reported pulao recipes in which the rice and meat are cooked separately and then mixed before the dum cooking.


Rivaayat invites you to experience the magnificence of the royal kitchens of Awadh as he recreates treasured Indian classics like the Kakori Kebab, Gosht Yakhni Pulao, Zafrani Nehari and Baqakhani. Izzat Husain is known for taking Awadhi cuisine across the globe.