North Indian RecipesDinnerVegetarian

Vegetable Yakhni Pulao Recipe

Name: Vegetable Yakhni Pulao Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: North Indian Recipes
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

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🇮🇳

Calories

1145kcal

Estimated Cost

₹675-825

Carbs155g

Protein80g

Fats23g

Servings Scaler

Instructions

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

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Recipe Source: archanaskitchen.com

North Indian RecipesDinnerVegetarian

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🇮🇳

Cook Time1h 5m

Calories

1145kcal

Est. Cost₹675-₹825

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

155g(54%)

Protein

80g(28%)

Fats

23g(18%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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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