Vegetable Yakhni Pulao Recipe

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Prep Time 15 Minutes

Cooking Time 35 Minutes

Servings 4-5

Rating

Vegetable Yakhni Pulao is a light, delicious rice dish that is cooked with various veggies, rice ad seasoned with different rich spices. This aromatic dish is a wholemeal for lunch or dinner and it can be served with any side dish of your choice. Try this awesome and tasty dish for this Ramadan.

Ingredients

Spices to be powdered

1 teaspoonShahi jeera (Caraway)
1 tablespoonCoriander seeds
1 teaspoonFennel seeds (Saunf)
3Cloves
4Cardamom (Pods /Seeds)
2 inchCinnamon Stick
2 to 3Whole Black Peppercorns

For the Rice

2 cupsVegetable stock/ Water
2 cupsBasmati rice
1Onion, finely chopped
1 inchGinger, grated
4 clovesGarlic, grated
2Green Chilies, slit
1Bay leaf (tej patta)
1Carrot, thinly sliced
1 cupCauliflower (gobi), cut into florets
1/2 cupGreen beans (French Beans), thinly sliced
1/2 cupGreen peas (Matar)
1 cupYogurt (Curd), whisked
1/2 cupMint Leaves (Pudina), finely chopped
saltto taste
4 tablespoonGhee

For Garnishing

1/4 cupCaramelized onions
Mint Leaves (Pudina)for garnish
1 teaspoonGhee
10-15Cashew nuts
10-15Raisins

Directions

For the spice powder

In a pan add shahi jeera, coriander seeds, fennel seeds, cloves, cardamon, cinnamon, black peppercorn and dry roast it on a low flame, once done and blend to a coarse powder and keep it aside.

For the caramelized Onions

In a deep pan add oil and add onions and fry till caramelized and keep it aside for garnishing.

For The Vegetable Stock

In a deep pan, add enough water and add gobi, carrot, beans, peas and salt and once done, drain the water from the vegetable and keep the vegetable aside and also the drain water (stock ) aide for the later use.

How To Proceed

In a small pan, add a tablespoon of ghee and roast the cashew nuts on a medium flame until golden brown and crisp and once golden brown, add the raisins and fry for a few minutes and turn off the flame, drain on an tissue paper and keep this aside for garnishing.
In a large saucepan on a medium flame, add 3 tablespoons of ghee and add the onions, ginger, garlic, green chilies, bay leaf and until the onions soft.
Add the blended spice powder mix it nicely and then add all the boiled vegetables and the rice and fry for a few minutes until the rice gets well coated with the spices.
Add the vegetable stock and the yogurt and also add the salt and the chopped mint leaves and mix it nicely and cover it with a lid and cook on a low flame for 10 min or until the rice is cooked and the water is dried
After 10 minutes, open the lid and add the chopped coriander leaves and mix it nicely and switch off the flame and transfer to a serving dish, garnish with the caramelized onions, cashew nuts and mint leaves.
Serve it with any raita of your choice.

By Meghna Nath