Yakuti Pulao Recipe | Ruby-Colored Mughal Rice from Shah Jahan’s Dastarkhwan

Yakuti Pulao – a name that gleams like a gem from the pages of history. During the reign of Mughal Emperor Shah Jahan, the dastarkhwan (royal dining spread) was a stunning spectacle of colours, aromas, and exquisite flavours. Even humble ingredients were elevated to regal heights—paneer, koftas, and pulaos were often prepared in seven different colours, showcasing the culinary grandeur of the empire.

Among these opulent creations was the visually striking Yakuti Pulao. Half of the rice was cooked in fresh pomegranate juice, turning it a deep ruby red, while the other half was simmered in aromatic water. These two were then gently layered and blended with vegetables, fruits, dry fruits, and a heavenly mix of Mughal spices.

According to noted historian Salma Yusuf Husain, this royal rice dish was named Yakuti—meaning "ruby" in Persian—a true jewel on the emperor’s table.

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 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.

 

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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

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Yakuti Pulao isn’t just a dish—it’s a culinary heirloom from the golden age of the Mughals, where food was not only nourishment but an artistic expression of royalty and refinement. The vibrant contrast of ruby-red and white rice, mingled with fruits, nuts, and spices, reflects the same grandeur and elegance that once graced Shah Jahan’s imperial table. Recreating this dish today is like tasting a fragment of history—a timeless celebration of colour, culture, and cuisine.

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