Dinner
Homemade Vegetable Yakhni Pulao Recipe
If you enjoy Homemade Vegetable Yakhni Pulao Recipe cuisine, this Dinner recipe is worth trying at home....
⏱️
20 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 teaspoon Ajwain (Carom seeds)
- 1 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Fennel seeds (Saunf)
- 3 Cloves (Laung)
- 4 Cardamom (Elaichi) Pods/Seeds
- 2 inch Cinnamon Stick (Dalchini)
- 2 to 3 Whole Black Peppercorns
- 2 cups Vegetable stock - or water
- 2 cups Basmati rice
- 1 Onion - finely chopped
- 1 inch Ginger - grated
- 4 cloves Garlic - grated
- 2 Green Chillies - slit
- 1 Bay leaf (tej patta)
- 1 Carrot (Gajjar) - thinly sliced
- 1 cup Cauliflower (gobi) - cut into florets
- 1/2 cup Green beans (French Beans) - thinly sliced
- 1/2 cup Green peas (Matar)
- 1 cup Curd (Dahi / Yogurt) - whisked
- 1/2 cup Mint Leaves (Pudina) - finely chopped
- Salt - to taste
- 4 tablespoon Ghee
- 1/4 cup Caramelized onions
- Mint Leaves (Pudina) - for garnish
- 1 teaspoon Ghee
- 1 tablespoon Cashew nuts
- 1 tablespoon Raisins
Instructions
1
To begin making the veggie Yakhni Pulao method, first arid-fry all the spices including shahi jeera, coriander seeds, fennel seeds, cloves, cardamom, cinnamon stick and whole black peppercorns in a small wok over medium scalding up.
2
This will take about 4 to 5 moments.Once roasted, make a coarse dusting masala condiment and keep aside.Prepare the caramelized onions for accentuate.
3
scalding up a wok with some fat.
4
mix in the thinly sliced onions and scalding up till it turns brown in colour.
5
Keep it aside.In another small wok, mix in a tablespoon of ghee and arid-fry the cashewnuts over medium scalding up until golden brown and crisp.
6
Once golden brown, mix in the raisins and saute for a few moments and turn off the scalding up.
7
Keep this aside for accentuate.The final step is to scalding up the rice with the stock and vegetables.In a large coulis wok over medium scalding up, mix in 3 tablespoons of ghee.
8
mix in the onions, ginger, garlic, green chilies, bay leaf and saute until the onions soften and you get good aromas.mix in the masala condiment dusting masala condiment incorporate, the finely sliced vegetables and the rice.
9
mix gently for a few moments until you can see the rice is well coated with the spices.After a few moments, mix in the veggie stock/aqua and the yogurt.
10
mix in the seasoning and the finely sliced mint leaves.
11
mix gently well to combine.
12
Bring the Yakhni Pulao to a brisk bubble.Once it comes to a brisk bubble, turn the scalding up to low, seal the wok and scalding up the pulao until all the rice is absorbed.
13
The rice should be of grainy texture.Once all the aqua is absorbed, turn off the scalding up.
14
Allow the Yakhni Pulao to rest for 10 moments before you can mix gently.After 10 moments, open, mix in the finely sliced coriander leaves and give it a mix gently with a large fork and fluff up the rice.Transfer to a serving dish, accentuate with the caramelised onions, cashew nuts and mint leaves.offer the Yakhni Pulao method along with Paneer Tikka Masala, Punjabi Dal Tadka and Phulka for a special weekend dinner.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Dinner
Dinner
Diet
Vegetarian
Vegetarian
Total Time
65 mins
65 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
45 minsTotal Time
65 minsMaster Chef
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