Vegetable Yakhni Pulao Recipe
A vegetarian North Indian Recipes recipe with ajwain (carom seeds), coriander (dhania) seeds, fennel seeds (saunf). Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Vegetable Yakhni Pulao Recipe, first roast all the spices including shahi jeera, coriander seeds, fennel seeds, cloves, cardamom, cinnamon stick and whole black peppercorns in a small pan over medium heat
coriander (dhania) seeds(1 tablespoon)fennel seeds (saunf)(1 teaspoon)cloves (laung)(3)cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(2)to 3 whole black peppercorns(2)vegetable stock - or water(2 cups)cloves garlic - grated(4) - 2
This will take about 4 to 5 minutes
- 3
Once roasted, make a coarse powder and keep aside
- 4
Prepare the caramelized onions for garnish
onion - finely chopped(1)caramelized onions(1/4 cup)mint leaves (pudina) - for garnish - 5
Heat a pan with some oil
- 6
Add the thinly sliced onions and cook till it turns brown in colour
onion - finely chopped(1)carrot (gajjar) - thinly sliced(1)green beans (french beans) - thinly sliced(1/2 cup)caramelized onions(1/4 cup) - 7
Keep it aside
- 8
In another small pan, add a tablespoon of ghee and roast the cashewnuts over medium heat until golden brown and crisp
ghee(4 tablespoon)ghee(1 teaspoon)cashew nuts(1 tablespoon) - 9
Once golden brown, add the raisins and saute for a few minutes and turn off the heat
raisins(1 tablespoon) - 10
Keep this aside for garnish
mint leaves (pudina) - for garnish - 11
The final step is to cook the rice with the stock and vegetables
vegetable stock - or water(2 cups)basmati rice(2 cups) - 12
In a large sauce pan over medium heat, add 3 tablespoons of ghee
ghee(4 tablespoon)ghee(1 teaspoon) - 13
Add the onions, ginger, garlic, green chilies, bay leaf and saute until the onions soften and you get good aromas
onion - finely chopped(1)inch ginger - grated(1)cloves garlic - grated(4)green chillies - slit(2)bay leaf (tej patta)(1)green beans (french beans) - thinly sliced(1/2 cup)green peas (matar)(1/2 cup)caramelized onions(1/4 cup) - 14
Add the spice powder mix, the chopped vegetables and the rice
vegetable stock - or water(2 cups)basmati rice(2 cups)onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup) - 15
Stir for a few minutes until you can see the rice is well coated with the spices
basmati rice(2 cups) - 16
After a few minutes, add the vegetable stock/water and the yogurt
vegetable stock - or water(2 cups) - 17
Add the salt and the chopped mint leaves
onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup)salt - to tastemint leaves (pudina) - for garnish - 18
Stir well to combine
- 19
Bring the Yakhni Pulao to a brisk boil
- 20
Once it comes to a brisk boil, turn the heat to low, cover the pan and cook the pulao until all the rice is absorbed
basmati rice(2 cups) - 21
The rice should be of grainy texture
basmati rice(2 cups) - 22
Once all the water is absorbed, turn off the heat
vegetable stock - or water(2 cups) - 23
Allow the Yakhni Pulao to rest for 10 minutes before you can stir
- 24
After 10 minutes, open, add the chopped coriander leaves and give it a stir with a large fork and fluff up the rice
coriander (dhania) seeds(1 tablespoon)basmati rice(2 cups)onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup)mint leaves (pudina) - for garnish - 25
Transfer to a serving dish, garnish with the caramelised onions, cashew nuts and mint leaves
onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup)caramelized onions(1/4 cup)mint leaves (pudina) - for garnishcashew nuts(1 tablespoon) - 26
Serve the Yakhni Pulao Recipe along with Paneer Tikka Masala, Punjabi Dal Tadka and Phulka for a special weekend dinner
Nutrition Facts
Per serving
Rate this recipe
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Vegetable Yakhni Pulao Recipe
A vegetarian North Indian Recipes recipe with ajwain (carom seeds), coriander (dhania) seeds, fennel seeds (saunf). Ready in 1h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
26 steps- 1
To begin making the Vegetable Yakhni Pulao Recipe, first roast all the spices including shahi jeera, coriander seeds, fennel seeds, cloves, cardamom, cinnamon stick and whole black peppercorns in a small pan over medium heat
coriander (dhania) seeds(1 tablespoon)fennel seeds (saunf)(1 teaspoon)cloves (laung)(3)cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(2)to 3 whole black peppercorns(2)vegetable stock - or water(2 cups)cloves garlic - grated(4) - 2
This will take about 4 to 5 minutes
- 3
Once roasted, make a coarse powder and keep aside
- 4
Prepare the caramelized onions for garnish
onion - finely chopped(1)caramelized onions(1/4 cup)mint leaves (pudina) - for garnish - 5
Heat a pan with some oil
- 6
Add the thinly sliced onions and cook till it turns brown in colour
onion - finely chopped(1)carrot (gajjar) - thinly sliced(1)green beans (french beans) - thinly sliced(1/2 cup)caramelized onions(1/4 cup) - 7
Keep it aside
- 8
In another small pan, add a tablespoon of ghee and roast the cashewnuts over medium heat until golden brown and crisp
ghee(4 tablespoon)ghee(1 teaspoon)cashew nuts(1 tablespoon) - 9
Once golden brown, add the raisins and saute for a few minutes and turn off the heat
raisins(1 tablespoon) - 10
Keep this aside for garnish
mint leaves (pudina) - for garnish - 11
The final step is to cook the rice with the stock and vegetables
vegetable stock - or water(2 cups)basmati rice(2 cups) - 12
In a large sauce pan over medium heat, add 3 tablespoons of ghee
ghee(4 tablespoon)ghee(1 teaspoon) - 13
Add the onions, ginger, garlic, green chilies, bay leaf and saute until the onions soften and you get good aromas
onion - finely chopped(1)inch ginger - grated(1)cloves garlic - grated(4)green chillies - slit(2)bay leaf (tej patta)(1)green beans (french beans) - thinly sliced(1/2 cup)green peas (matar)(1/2 cup)caramelized onions(1/4 cup) - 14
Add the spice powder mix, the chopped vegetables and the rice
vegetable stock - or water(2 cups)basmati rice(2 cups)onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup) - 15
Stir for a few minutes until you can see the rice is well coated with the spices
basmati rice(2 cups) - 16
After a few minutes, add the vegetable stock/water and the yogurt
vegetable stock - or water(2 cups) - 17
Add the salt and the chopped mint leaves
onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup)salt - to tastemint leaves (pudina) - for garnish - 18
Stir well to combine
- 19
Bring the Yakhni Pulao to a brisk boil
- 20
Once it comes to a brisk boil, turn the heat to low, cover the pan and cook the pulao until all the rice is absorbed
basmati rice(2 cups) - 21
The rice should be of grainy texture
basmati rice(2 cups) - 22
Once all the water is absorbed, turn off the heat
vegetable stock - or water(2 cups) - 23
Allow the Yakhni Pulao to rest for 10 minutes before you can stir
- 24
After 10 minutes, open, add the chopped coriander leaves and give it a stir with a large fork and fluff up the rice
coriander (dhania) seeds(1 tablespoon)basmati rice(2 cups)onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup)mint leaves (pudina) - for garnish - 25
Transfer to a serving dish, garnish with the caramelised onions, cashew nuts and mint leaves
onion - finely chopped(1)mint leaves (pudina) - finely chopped(1/2 cup)caramelized onions(1/4 cup)mint leaves (pudina) - for garnishcashew nuts(1 tablespoon) - 26
Serve the Yakhni Pulao Recipe along with Paneer Tikka Masala, Punjabi Dal Tadka and Phulka for a special weekend dinner
About this recipe
A vegetarian North Indian Recipes recipe with ajwain (carom seeds), coriander (dhania) seeds, fennel seeds (saunf). Ready in 1h 5m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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