Follow me on Amara Recipes- Facebook

Friday, December 25, 2015

Yakhni Pulao - Vegetarian version

Yakhni means soup or stock. So, Yakhni Pulao is made with vegetable stock or chicken stock if you are making the Chicken version.
Vegetable stock brings the flavor to the recipe. I love making my own stock as they are no preservatives but you can use the store bought one.

Preparation Time: 10 minutes 
Cook Time: 25 minutes 
Serves : 4-5


To be powdered ( Masala):
Cloves /Laung : 5
Green Cardamom/ Elachi: 4
Cinnamon: 2" stick 
Fennel seeds/ saunf : 1 tsp 
Coriander seeds: 1 tbsp 
Shahi jeera: 1 tsp 

To make stock: 
Cauliflower, beans, potatoes, Carrots, peas: 2 cups 
Water : 5 cups
Bay leaves: 2
Salt : 1/2 tsp 

For Pulao:

Ghee : 3 tbsp 
Basmati Rice: 1 sliced thinly
Ginger garlic paste: 1 tbsp 
Green chilies: 6 slit
Bay leaves : 2

Carrot : 2 small cut in rounds
Beans : 1/2 cup cut in 1" pieces
Green peas : 1/2 cup
Full fat Curd/Yogurt: 1 cup beaten
Vegetable Stock: 4 cups 
Mint leaves: 1/2 cup chopped 
Cilantro/coriander leaves: 1/2 cup chopped 
Salt to taste 
Cashews : 2 tbsp fried to garnish 

Take all the ingredients listed to make the stock, cook over high heat for 10 minutes stirring occasionally. Bring it to a boil, simmer and cook for 30 minutes.

Take all the ingredients listed to make masala powder and dry roast them for 3 minutes. Let them cool and grind into a coarse paste.
Heat oil in a vessel and add onions, bay leaves, green chilies and sauté until onions are soft and translucent. (Don't let them brown) add ginger garlic paste and fry for 30 seconds. 
Add the powdered masala and mix well. Add veggies and cook for 2 minutes. 
Add rice, toss well and fry for 2 minutes.
Add curd, vegetable stock, half of mint and cilantro mix gently and bring it to a boil.
Simmer the stove, cover lid and cook for 15 minutes or until rice is done.
Let it rest for 10 minutes before opening the lid.
Garnish with cashews, rest of cilantro and mint. Fluffy it up with a fork.
Serve hot with gravy or raita.

No comments:

Post a Comment