Name: Vegetables Yakhni Pulao Recipe
Total time: 30 min
Yield: 4
Cuisine: Indian

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Marmite Vs. Vegemite; Know The Difference

Try These Healthy Swaps For Commonly Used Pantry Ingredients

Pidesi Breads: How Turkey Eats During Ramadan

Summer Special Maharashtrian Kairichi Dal Salad Recipe

Thalassery Biryani: A Classic Dish With Rich History From Kerala

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Traditionaly yakhni pulao made with mutton but here is twist and i make it with vegetables. Really it's so tasty and yummy and perfect recipe for lunch time.

How to make Vegetables Yakhni Pulao Recipe

Uzma Shouab

Crawler

Indian

<p>Traditionaly yakhni pulao made with mutton but here is twist and i make it with vegetables. Really it's so tasty and yummy and perfect recipe for lunch time.</p>

bowl soaked basmati rice

bowl mix vegetables cut in chunks

For Yakhni Potli, fennel seeds

cumin seeds

corriender seeds

garlic cloves

ginger cut in pieses

Other ingredients for yakhni, bay leaf

Cinnamon

Star anise

black cardamom

green cardamom

black pepper corn

strings mace

Cloves

tsp salt

For tempting, cumin seeds

shahi jeera

bay leaf

big size onion cut in julien

ginger paste

garlic paste

curd

green chillies cut in half

kashmiri chilli cut in 3 to 4 pieses

fennel powder

black pepper powder

Milk

desi ghee

Adjust salt according

Fresh chopped corriender

1 bowl mix vegetables cut in chunks(carrot, cauliflower and capsicum) add some green peas.

step 1

To make yakhani potli, in muslin cloth, take 1 tsp fennel seeds.

step 2

step 3

step 4

step 5

step 6

step 7

1 bay leaf, 1 cinnamon, 2green and 1 black cardamom, 1star anise, 4 cloves 3 string mace, 8 black peper.

step 8

Take some water in a pot add yakhni whole garam masala.

step 9

step 10

step 11

step 12

Mix well, cover it and wait to half cook.

step 13

step 14

step 15

Take 1 tsp cumin and 1 tsp shahi jeera, 1 bay leaf and 1 cinnamon stick.

step 16

Heat 2 tbsp desi ghee in cooking pot, add cumin, shahi jeera, bay leaf and cinnamon.

step 17

Now add 1 big size onion julien wait to light brown in colour.

step 18

When done keep out some strings for last step.

step 19

Now add 1 tsp ginger and 1 tsp garlic paste.

step 20

step 21

step 22

step 23

step 24

3 green chillies cut in half and 1 kashmiri mirch cut in 3 to 4 pieses.

step 25

step 26

step 27

step 28

step 29

step 30

Now add half cook vegetables yakhni masala.

step 31

step 32

step 33

step 34

Wait for boil now cover it for cook rice on low flame.

step 35

step 36

Now add caramalized onion and chopped corriender over the top.

step 37

Now vegetables yakhni pulao is ready to serve.

step 38

Transfer in serving plate garnish with onion and corriender now vegetable yakhni pulao is ready.

step 39

Better Butter