YAKHNI PULAO ~ Pakistan

Mutton, 1 inch pieces 500 grams
Basmati rice 1½ cups
Salt to taste
Fennel powder (saunf) 1 tablespoon
Dry ginger powder (soonth) ½ tablespoon
Cloves 3-4
Black peppercorns 2-3
Cinnamon 2-inch stick
Bay leaf 1
Green cardamom powder ¼ teaspoon
Ghee 4 tablespoons
Caraway seeds (shahi jeera) 1½ teaspoons
Asafoetida a pinch
Green chillies, stemmed 3
Mutton stock 3 cups
Yogurt 1 cup

1. Soak rice in three cups of water for half an hour. Drain and set aside.

2. Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns,
cinnamon, bay leaves and green cardamom powder. Leave to marinate for about half an hour.

3. Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds. Add the marinated mutton and sauté for two to three minutes. Add salt and whole green chillies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.

4. In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform.

5. Add drained rice and mix well. Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done.

6. Serve hot.

KATHAL KI BIRYANI ~ Pakistan

Raw jackfruit (kathal) ½ kilogram
Rice, soaked and drained 1½ cups
Salt to taste
Green cardamoms 4
Black cardamoms 3
Cloves 3
Cinnamon 2 one inch sticks
Oil to deep fry
Onions, thinly sliced 4 medium
Pure ghee 3 tablespoons
Caraway seeds (shahi jeera) ½ teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Turmeric powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 2 teaspoons
Red chilli powder 2 teaspoons
Tomatoes, chopped 3 medium
Yogurt, whisked 1½ cups
Fresh coriander leaves, finely chopped 1 small bunch
Saffron 5-6 strands
Milk 2 tablespoons
Garam masala powder 1 teaspoon
Fresh mint leaves, hand torn 1 small bunch
Kewra water 1 tablespoon


1. Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain.

2. Parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again.

3. Heat sufficient oil in a kadai and deep-fry jackfruit cubes. Remove and place on an absorbent paper and set aside. In the same oil deep-fry half of the onions till golden brown and crisp. Remove and place on an absorbent paper and set aside.

4. In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté. Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves.

5. Dissolve saffron in lukewarm milk and set aside.

6. Preheat the oven to 200 C

7. Take a large bowl, arrange half of the jackfruit mixture. Over this spread a layer of half the rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water. Arrange the rest of the jackfruit mixture. Cover with the remaining rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven C for about twenty to twenty five minutes at 200 C

8. Serve hot with a raita of your choice.

GATTE KA PULAO ~ Pakistan

For gattas

Gram flour (besan) 1 cup
Turmeric powder ½ teaspoon
Red chilli powder ½ teaspoon
Salt to taste
Soda bicarbonate a pinch
Cumin seeds ½ teaspoon
Ginger, chopped ½ inch piece
Yogurt 2 tablespoons
Fresh mint leaves chopped 7-8
Oil to deep fry

For rice

Basmati rice, soaked 1½ cups
Ghee 4 tablespoons
Bay leaves 2
Cloves 5-6
Green cardamoms 3
Black cardamoms 2
Cinnamon 2-inch stick
Ginger paste 3 teaspoons
Salt to taste
Garam masala powder 2 teaspoons
Roasted cumin powder 1 teaspoon
Green peas, shelled 1 cup

1. Mix gram flour, turmeric powder, red chilli powder, salt, soda bicarbonate, cumin seeds, ginger, yogurt and mint leaves. Add a little water to make stiff dough. Divide into six equal parts and roll into cylindrical shape. Cut into two inch pieces.

2. Cook in two cups of boiling water for ten to fifteen minutes. Drain. Let the gattas cool a bit.

3. Heat ghee in a deep pan. Add bay leaves, cloves, green cardamoms, slightly opened black
cardamoms, cinnamon, ginger paste and sauté for a minute. Add drained rice and continue to sauté.

4. Heat sufficient oil in a kadai and deep fry the boiled gattas. Drain and add to the rice.

5. Add salt, garam masala powder, roasted cumin powder and mix. Add three cups of water and bring to a boil. Add green peas and mix. Reduce heat, cover and cook till done.

CHICKEN BIRYANI ~ Pakistan

600 grams Boneless chicken,1 inch pieces
1½ cups Basmati rice, boiled
Cooking Oil, to deep fry
1-inch Cinnamon stick
2 Bay leaves
5-6 Cloves
1 tsp Cumin seeds
3-4 Green cardamoms
2 medium Onions, sliced
3 Green chillies, slit
¼ tsp Turmeric powder
2 medium Tomatoes, chopped
Salt to taste
1½ tbsp Ginger-garlic paste
½ tsp Red chilli powder
1 cup Thick yogurt
3 medium Onions, sliced and fried brown
½ tsp Garam masala powder
1 inch Ginger, cut into thin strips
a few sprigs Fresh mint leaves, torn
a few sprigs Fresh coriander leaves, torn
½ cup Milk
a few drops Rose water
4 Eggs, boiled and sliced


1. Heat oil; add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.

2. Add onions and sauté. Add green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix.

3. Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions.

4. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves.

5. Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes.

6. Garnish with the egg slices and serve hot.