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    Mausoleum of Shad-e (or Shadi) Mulk Aga in Shah e Zinda, Samarqand

    Mausoleum of Mahmud Pahlavon in Khiva, Uzbekistan

    The tomb of Baba Rukn al-Din Shirazi, Takht-i Fulad, Isfahan, Iran

    The Summer Mosque of the Arc in Khiva, Uzbekistan

    Shrine of Sheikh Zainuddin Bobo in Tashkent, Uzbekistan

    The Madrasas ( educational institutions) of Ulugh Beg

    The Madrasas ( educational institutions) of Ulugh Beg

    Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

    Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

    AkshayVat in Allahabad/ Prayagraj

    AkshayVat in Allahabad/ Prayagraj

    Helical stepwell in Pavagadh area of Gujarat

    Islam Khoja ensemble in Khiva,Uzbekistan

    Mysore Silk and Tipu Sultan

    Mysore Silk and Tipu Sultan

    Lord Buddha statue in Chandigarh Museum

    Akbar’s Inscription in The Ranakpur Jain Temple

    Neelkanth Temple in Kumbhalgarh

    Neelkanth Temple in Kumbhalgarh

    Vijai Stambh in Chittorgarh Fort

    The importance of River Yamuna in Vrindavan

    The importance of River Yamuna in Vrindavan

    Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

    Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

    Shri Niwas or the House of Mirrors in Jaipur’s City Palace

    Shri Niwas or the House of Mirrors in Jaipur’s City Palace

    Kanishka statue in Mathura museum

    Kanishka statue in Mathura museum

    Shahji ka Mandir, Vrindavan

    Shahji ka Mandir, Vrindavan

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      Mausoleum of Shad-e (or Shadi) Mulk Aga in Shah e Zinda, Samarqand

      Mausoleum of Mahmud Pahlavon in Khiva, Uzbekistan

      The tomb of Baba Rukn al-Din Shirazi, Takht-i Fulad, Isfahan, Iran

      The Summer Mosque of the Arc in Khiva, Uzbekistan

      Shrine of Sheikh Zainuddin Bobo in Tashkent, Uzbekistan

      The Madrasas ( educational institutions) of Ulugh Beg

      The Madrasas ( educational institutions) of Ulugh Beg

      Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

      Dargah of Sheikh Raju Qattal in Khuldabad, Maharashtra

      AkshayVat in Allahabad/ Prayagraj

      AkshayVat in Allahabad/ Prayagraj

      Helical stepwell in Pavagadh area of Gujarat

      Islam Khoja ensemble in Khiva,Uzbekistan

      Mysore Silk and Tipu Sultan

      Mysore Silk and Tipu Sultan

      Lord Buddha statue in Chandigarh Museum

      Akbar’s Inscription in The Ranakpur Jain Temple

      Neelkanth Temple in Kumbhalgarh

      Neelkanth Temple in Kumbhalgarh

      Vijai Stambh in Chittorgarh Fort

      The importance of River Yamuna in Vrindavan

      The importance of River Yamuna in Vrindavan

      Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

      Tajuddin Baba of Nagpur or Shahenshah-e Haft-e Aqleem Hazrat Baba Tajuddin

      Shri Niwas or the House of Mirrors in Jaipur’s City Palace

      Shri Niwas or the House of Mirrors in Jaipur’s City Palace

      Kanishka statue in Mathura museum

      Kanishka statue in Mathura museum

      Shahji ka Mandir, Vrindavan

      Shahji ka Mandir, Vrindavan

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      Yakhni Pulao

      inFood and Recipes
      0

      Yakhni pulao finds a mention in Ain e Akbari. It is of Persian origins but honed to perfection in the kitchens of the Awadh Nawabs.

      Method

      For #Yakhni stock
      1 p Ginger
      5 cloves garlic chopped
      2 Onion chopped
      2 Big cardamom
      2 small cardamom
      Few Pepper corn,cloves
      1 tbsp (Saunf)
      1 tbsp Whole coriander
      4-5 cups water

      240 gms meat ( chicken or mutton)
      250 gms basmati previously soaked
      1 onion sliced
      1/2 cup dahi well beated
      1 pc ginger chopped finely
      Few tez patta, laung, pepper
      Oil

      Method
      1. The above ingredients for stock should be tied up in a fine muslin cloth
      In pressure cooker Put 250 gm meat in 4 cups water, salt to taste


      2. Pressure cook the meat for 15-20 min.
      If using chicken then dont pressure cook

      3. Strain meat and keep the stock.
      asideTake out muslin bag and squeeze out all the juice from it.


      4. Slice one onion finely.
      Dice a piece of ginger.
      Take 1/2 cup of beaten curd& tez patta, laung and peepercorn

      5. Fry onion golden brown and take out and set aside for garnish. Add the chopped ginger, tez patta, laung& pepper

      6. Add the mutton/chicken puece and fry till moisture evaporates.

      7. Add previously soaked basmati rice ( at least an hour) and fry tilk its coated with oul. Add the stock.

      8. Stock should be double of rice
      Eg. 2 cups rice
      4 cups stock
      250 gm meat means 250 gm rice too


      9. Simmer on low flame till rice is done.
      10. serve hot with garnish of fried onions. I dont add colour but you can add that after its cooked.

      We usually serve it with Dahi phulki and kababs

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      Rana Safvi

      Come, explore and fall in love the Beauties of Delhi (Dilli ki Ranaiya’n) and the World with me, Rana Safvi

      I have a masters in medieval history from the prestigious Centre for Advanced Studies, Dept. of History, AMU. A firm believer in our Ganga Jamuni Tehzeeb, I am passionate about gaining and sharing knowledge and these days I am doing it via the social media platform.

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