Veg Yakhni Pulao Recipe

Cooking Directions

• STEP 1.Wash and soak the basmati rice for 30 minutes. Drain and set aside.
• STEP 2.In a large pot, heat ghee or oil and add whole spices like cinnamon, cardamom, cloves, and bay leaves. Sauté for a minute until fragrant.
• STEP 3.Add sliced onions and cook until golden brown. Then add ginger-garlic paste and sauté for another minute.
• STEP 4.Add mixed vegetables like carrots, peas, and beans. Sauté for a few minutes until slightly tender.
• STEP 5.Add the soaked rice and mix well with the vegetables. Pour in vegetable broth and bring it to a boil.
• STEP 6.Reduce the heat to low, cover the pot, and let the pulao simmer for about 15-20 minutes or until the rice is cooked and the flavors are well absorbed.
• STEP 7.Once done, fluff the rice with a fork and garnish with fresh coriander leaves. Serve hot with raita or yogurt on the side.

Cooking Tips

• Soaking the rice helps in achieving fluffy and separate grains.
• You can customize the vegetables according to your preference.
• For a richer flavor, you can add saffron strands soaked in warm milk to the pulao before simmering.

Storage and Serving

• Veg Yakhni Pulao is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pulao in a microwave or on the stovetop with a little water to retain its moisture.