Yakuti Pulao /Ruby Pulao- The Mughal Feast: Recipe from the Kitchen of Emperor Shah Jahan

  Yakuti Pulao:-   When Mughal Emperor Shah Jahan was the ruler , his dastarkhwan was a riot of   colors and flavours. Panner used to be o...

 Yakuti Pulao:-  When Mughal Emperor Shah Jahan was the ruler , his dastarkhwan was a riot of  colors and flavours. Panner used to be of seven different colors, so was kofta and Pulao. For instance, they used to cook half the rice in fresh pomegranate juice and other half in water.  These two varieties were laer mixed with vegetables, fruits, ddry fruits with heavenly use of spices. This Pulao is caleed Yakuti Pulao. Yakuti means Ruby in Persian- According famous historian Salma Yusuf Husain.

 

 Ingredients-:

1.      Dehradun Rice- 700 gram

2.      Soybean chunk-100 gram (soaked overnight then chopped)

3.      Cashew Nut-1/2 cup

4.      Almond-1/2 cup

5.      Raisin-1/2 cup

6.      Pistaso-1/2 cup

7.      Pomegranate- 2 big

8.      Garam Masala Powder- 3/4  Tablespoon

9.      Ghee-1/2 cup

10.   Oil -1/2 cup

11.   Black Pepper powder- 3 Tablespoon

12.   Lemon Juice-1/2 cup

13.   Cinnamon Stick- 1- 1 inch  

14.   Cloves-6

15.   Black Cardamom -4

16.   Green Cardamom-6

17.   Bay Leaf -3

18.   Salt and Sugar as Per taste.

 

 

Method-:

1.      Peel off the Pomegranates –keep handful of them for garnishing and make juice from the remaining amount.

2.      Soak the half amount of rice in Pomegranate juice over night or 5/6 hours

3.      Take a pan add 2 table spoon of ghee and heated well add the chopped soya chunks, black pepper powder and lemon juice and cook for 5/6 minutes on low to medium flame.

4.      Now take add another pan add 1 tablespoon ghee 3 table spoon oil and let it heat well.

5.      Add 2 cloves 3 green cardamoms in the pan after that add all the dry fruits. Fry on low flame for 6 to 8 minutes.

6.      Now add the fried soya chunk with the dry fruits and stir well and  add

salt and sugar  and cook it for 5 minutes on low flame.

7.      Take two deep breath pans. In one pan cook the rice with pomegranate juice with required amount of water. And in another one cook the other half. Both the rice must be 90% cooked not fully cooked.

8.      Take a deep breath hundi or pot. Add remaining amount of ghee and oil. Let it hit well. Add bay leaves and 1 teaspoon sugar and all the remaining whole spices.

9.      Cook for 2/3 minutes

10.   Now we make layers of 3 items.

11.   Make first layer with white rice.

12.   Then add the fried dry fruit  &soya mixed.

13.   After that red rice.

14.   Continue the process till all item are finished.

15.   Sprinkle sugar, salt, garam masala powder, 1 tablespoon ghee.

16.   Cover it and cook for 10minutes on low flame.

17.   Now off the gas , check the seasoning and sprinkle the remaining pomegranate seeds and serve