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.