I was looking for your recipe for kathal biriyani. You mention Yakhni in step 14 - where you are calling the kathal as yakhni. Just recently I had looked for what yakhni was as it was being used by a Pakistani chef for making puloa. From what I found, and according to this site... http://www.indiacurry.com/faqterms/whatyakhni.htm - yakhni seems to be the stock that is used to cook the pulao or biriyani. Are you using it here in that sense?

love

shalu

Hello Shalu

You are right, strictly speaking, Yakhni is a meat sauce/stock, not the whole meat thing for the biryani. When I first learnt to make biryanies, I learnt to call the meat cooked in gravy for it as Yakhni. I still see some cooks refer to it as Yakhni. Later on, as I learnt the correct meaning of it courtesy of Google, I corrected it in my biryani recipe, but this one got left out! I find the green jack-fruit so rarely here in UK that I rarely get a chance to make it/revisit it. I have revisited the recipe and made a few other corrections too. Thanks for pointing it out.

PS

If you find it in any other biryani/biriyani recipe, do not hesitate to write back.