Yakhni Pulao-Amma's recipe

Amma's recipes have always been a hit in our amateur kitchen. 

When I got married to Vishal, I had absolutely no knowledge or interest in cooking. My only experiments were in the oven where I would occasionally bake my Mum's cake recipe. The one that I love to call Comfort cake because that is one recipe I love to fall to which always yields the best and the most yummiest cake. 

Coming back to my non-cooking days, (you see I always get carried away when it comes to Baking) I was presented a handwritten register by my very sweet Amma (mother-in-law) who wrote down some selected recipes. That register has some simple and easy recipes which comes out exceedingly well. Amma had written a note of encouragement for me where she asked me to enjoy cooking and not be afraid of it as cooking is no rocket science. These lines have lived with me through all these years and encourage me to experiment and enjoy cooking/baking. 

Amma has such a treasure of simple, tried and tested recipes that often me and Vishal call her up for suggestions. Her simple instructions and easy to follow steps yield a winner recipe each time. So when we received a call from Zee Khana Khazana, Ab har koi chef, we simply called up Amma and asked her for a recipe with rice. Yakhni Pulao was thus experimented in our kitchen which, if I may say so, was lip smacking good in our maiden attempt.

We did enjoy 3-4 attempts of the recipe before we had to appear for the show and each time relished this simple and such flavourful dish.

Yakhni is basically a word for the flavourful stock that is prepared from meat which is then used to cook the rice. The usage of fennel seeds which is predominant in Kashmiri cuisine brings out an aromatic and delicious dish. The tender meat pieces along with the stock enriched rice makes a beautiful and delicious pair. 

Ingredients - Equal amount of rice and mutton is to be used.

• 500gms of Mutton (preferably chest portions having little fat or from front raan or combination of both)
• 500 gms of rice (Basmati rice)
• 1 inch ginger
• 7 garlic cloves
• 4 tbsp coriander seeds
• 3 tbsp of fennel seeds
• Onion 4 Medium 1 Finely diced and three sliced (to fry and garnish)
• Mint Leaves (to garnish)
• Ghee 4 tbsp
• Dalchini 1” (Cinnamon stick)
• Bay leaf (Tez patta) 2 medium size
• 5 green cardamoms
• Zeera 1 tsp
• 2 whole dry red chilies
• Salt to taste

Procedure

Wash mutton pieces well.

Soak rice in water for about half an hour.

In a pan fry the sliced onions and keep it aside on a paper napkin (to be used to garnish at the end)

In a pressure cooker take water little over 1 liter and put mutton pieces in. Put salt to taste (about 2-3tbsp)

Roughly crush and break garlic and ginger using a knife

Run Coriander seeds and fennel seeds in a mixer for three to four seconds to roughly break the seeds and release the flavor.

Mix the crushed Ginger & Garlic with the roughly blended coriander and fennel seeds and tie them in a muslin cloth.

Place the muslin cloth in the pressure cooker with mutton.

After one whistle over high flame simmer and let it cook for another 10-12 min.

Strain and retain the water.

Remove the muslin cloth.

In another pressure cooker put 4 tbsp of ghee and heat.

Put the combined Zeera, Bay Leaf, Daalchini, green cardamoms, dry red chilies for few seconds till they release their flavor.

Put finely diced onions and stir till the onions just about caramelizes.

Put in the mutton cooked in the pressure cooker earlier and mix gently for a couple of minutes.

Put in the rice which was soaked in water.

Gently fold the rice and the mutton pieces together.

Pour in the retained liquid from the pressure cooker cooked with mutton earlier. Ensure that the stock liquid is twice as much as the rice quantity.

Close the lid and after the first whistle simmer and cook for 5 minutes.

Let the pressure cooker rest till the remaining steam escapes in due time.

Serve in a dish of your choice and garnish with fried onions and mint leaves.

Happy indulging

Amrita

From letters to blogging - Our love story on Zee Khana Khazana

Year : 1998

Place : The iconic-St. Paul's Cathedral, Calcutta

Two schoolgirls after attending a fair which was held opposite St Paul's Cathedral decided to visit the cathedral to fulfill their long standing wish of seeing a church from inside. Little did they know that the church has timings and is not open for public throughout the day. It was the winters of 1998, the day was about to set and darkness had started to descend upon Earth when these girls were literally drawn to a beautiful chorus which was being sung by a group of young boys and girls sitting on the cathedral staircase. These two girls, me and my friend Priya were introduced to this young group who happened to be part of the church's youth team. We were warmly greeted by their entire team and it was there that Vishal and me exchanged out first hellos. 

We were invited by them next Saturday to get to see the church from inside and it was from that day onwards that I remember this extremely amiable, helpful, courteous boy called Vishal Tupper. After that very soon I had to go to Mangalore to study my Bachelor of Physiotherapy and Vishal and I exchanged our addresses and began our pen friendship. The lonely days of hostel life used to get livened up with his letters. Slowly we started understanding each other to call ourselves best friends. He discussed his girl friends with me and I my lonely hostel life. This continued 4 years and then suddenly one day I get a letter from Vishal where he expresses his likeness towards me.  The initial reaction was a big no. I reasoned how could he even think like that. We had too many differences. I tried to make him understand and advised him to move on with life. But knowing the kind of person he is made me fall in love with him. I still knew in my heart it was a useless battle, my parents would never agree. After all we are Sikh and he a Christian. It was truly mission impossible. 

Well, years went by, I was back to my city, Calcutta, working in a hospital still unsure of our future but very sure of my choice in him. With a lot of courage, I disclosed my likeness for Vishal to my parents who were obviously taken aback. I was explained the differences and the problems I will have to face and that it is not the custom of our family. 

Years went by, and my parents like all other parents were looking for a suitable match for me. Now if you believe in God, and you know what it is to put your trust and believe that he will set things right, you will understand what happened next. 

My friend Afsana from Mumbai called up my mother and suggested to get Vishal and me married. This was obviously answered by another No. Then my mother in law, my Amma called up and talked to my father and convinced him to meet up with them. They came from Allahabad to have a word with my parents and that is exactly where God changed hearts. I was made to go to the kitchen to make tea (filmi style) and with a thudding heart, unsure of what is going on in that room, I managed to hear voices which were discussing our marriage date. I was astonished at what was happening. This is certainly not what I expected. I was expecting more arguments, more 'this does not happen in our families'...etc God really changed hearts. Our marriage date was decided upon 14 Feb which also happens to be my In-laws marriage anniversary. 

Sikh marriages are usually kept on a Sunday because our rituals take place daytime and hence it is easier for people to attend on a holiday. That year, in 2010, 14 Feb happened to be a Sunday! 

The entry shoot

Exchange of greetings

Vishal and I have been of the opinion that there is always more to discover in each other and that marriage does not end knowing one other. After marriage we discovered our common passion for cooking and experimenting. Soon we were blessed with an angel, our daughter Vaanya. Now a full time homemaker, I had more time to experiment and innovate dishes. We decided to start a blog to share our passion and our experiments with the world and in turn learn more about cooking/baking. 

Sweet'n'Savoury continues to be that extension of our love where we keep sharing our new found passion. 

The cameras at work

Recently we were invited by team Zee Khana Khazana to be a part of their famous show Ab har koi chef where along with one of our favourite recipe, handed down by Amma, we discussed our love journey with Chef Gautam Mehrishi. 

With loads of anxiety we reached Mumbai with our 3 year old daughter Vaanya and were greeted ever so warmly with their entire production team. It was an experience which will remain special in our hearts for a long time. Every little detail was handled so professionally from the makeup, the lights, the set, the numerous cameras and the best part was the way they made us feel  comfortable. Meeting in person with chef Gautam Mehrishi and cooking along side was an amazing experience and he made us feel very relaxed and helped us at each stage. The surprise question answer round had us in splits where me and Vishal had to answer things regarding each other.

Chef Gautam Mehrishi-humble and helpful

Non stop fun on the set

I wish I could personally thank each person on the set from the cook backstage who took care of everything to the various cameramen who were capturing each angle, from the make up people to the people who took care that everything looked good on screen. 

Make up room

Harshad Potdar-the creative director in a pensive mood

Me and Vishal feel extremely humbled to have been a part of this show not only because of its popularity but because of the experience we took back meeting and being a part of such a passionate team. Ab har koi chef is a show that I have personally followed very closely from the time it started with Chef Jolly and it is a show which is followed by both my Mother and my Amma and by millions of other people. The hard work that the production team puts can not be really described in few words. We feel really amazing to connect with such wonderful people who are humble and very patient. 

Chef waiting for the shoot to begin

Lights, Camera, Action!

The team that came to our house for the home shoot equally bowled us over with their hard work and patience. The nitty gritty's that they take care of while shooting goes unappreciated on screen. The 3-4 minute video showing the contestant at home requires an entire day's shoot and buckets of sweat (literally)

Shooting at our home

The team that visited our house

Our show will be telecasted on 29 September, 2014 at 10:30 am on Zee Khana Khazana and we anxiously await it. 

From those years of exchanging letters to blogging together, our love for each other continues to grow each day. We feel blessed to have our parents on our side who keep showering us with endless love and wishes and we also feel blessed to have our little angel Vaanya in our lives who continues to teach us about unconditional love. 

Vaanya entertaining herself with themocol at the shoot

Receiving certificate of participation

and the gift!

Our heartfelt thanks to the entire unit of Ab har koi chef, Zee khana Khazana. Thank you for giving us memories to cherish for a lifetime. 
Our recipe Yakhni Pulao can be viewed here. 

Thank you all for supporting us

Amrita and Vishal