Name: Yakhni Pulao With Vegetables Recipe
Total time: 40 min
Yield: 2
Cuisine: Andhra

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This is a vegetarian version of fragrant yakhni pulao from the hyderabadi cuisine. 

How to make Yakhni Pulao With Vegetables Recipe

Dassana Amit

Crawler

Andhra

<p>This is a vegetarian version of fragrant yakhni pulao from the hyderabadi cuisine. </p>

Coriander seeds

Cumin seeds

Fennel seeds

Ginger + 5 to Small to medium garlic cloves,  crushed

Chopped veggies like cauliflower,  carrots,  french beans,  peas

Green peas,  fresh or frozen

Water

Salt as required

Ghee

Basmati rice,  soaked in water for 30 minutes

Small tej patta

Medium sized onion,  thinly sliced sliced onions

Green cardamoms

Cinnamon

Black cardamom

Black peppers

Cloves

Curd

small sized onion,  thinly sliced or sliced onions

Chopped coriander or mint leaves

Cashews

Take coriander seeds, fennel seeds, cumin seeds and crushed ginger+garlic in a muslin cloth.

step 1

Tie the muslin cloth securely with the spices inside it. This is the bouquet garni.

step 2

Heat 5 cups of water. Add 1. 5 cup mixed chopped veggies, green peas and salt as required.

step 3

Also place the bouquet garni in the pan along with the veggies. Cook the veggies till they are half done.

step 4

Squeeze the bouquet garni and discard away the spices.

step 5

Through a strainer strain the stock/yakhni and keep the veggies aside.

step 6

Strain and take 2 cups stock. Remaining veg stock can be added to any soup, dal or gravy dish.

step 7

Rinse 1 cup basmati rice. Then soak the basmati rice in water for 30 minutes.

step 8

step 9

Add the other whole spices-cloves, cinnamon, cardamom, bay leaves, black cardamom and peppercorns. Fry till they are fragrant.

step 10

Add sliced onion. Fry the onion till they are browned.

step 11

Add the soaked and drained basmati rice. Stir the basmati rice well.

step 12

Now add the half cooked veggies and 2 to 2. 25 cups of the broth (yakhni). Add salt if required. We have already added salt to the yakhni. Keep this in mind before adding the salt.

step 13

step 14

Cover with a tight lid. I have wrapped the lid with a cotton cloth or kitchen napkin to cook the pulao on dum.

step 15

Cook for 15 to 20 minutes on dum on a low flame.

step 16

Later open the pan. If the rice appears not be completely cooked and the mixture looks dry, just add some warm yakhni/broth to the rice. Gently stir with a fork. Cover tightly and cook for a few minutes more.

step 17

If there is some stock in the pulao, then do not add any extra veg stock. Just cover the pan and cook further for some more minutes.

step 18

Take one tablespoon ghee or oil in a pan. Add cup thinly sliced onions.

step 19

Once the onion changes to light brown color. You can add some cashews and fry with the onion. Fry till the onion becomes golden brown.

step 20

Garnish the pulao with fried onions and fried cashew nuts and some chopped coriander or mint leaves.

step 21

Serve veg yakhni pulao hot with onion raita or with onion mint kuchumber.

step 22

Veg Recipes of India