Yakhni Pulao Recipe
vegetarian version of fragrant yakhni pulao from hyderabadi cuisine.
Servings Prep Time
4people 20min
Cook Time
20min
Servings Prep Time
4people 20min
Cook Time
20min
Ingredients
For the bouquet garni:
For the Veg Yakhni:
For the Pulao:
For the Garnish:
Instructions
To make the bouqet garni:
  1. take all the ingredients mentioned above for the yakhni in a muslin cloth. Tie the muslin cloth securely with the spices inside it. this is the bouquet garni.
Preparing the yakhni:
  1. heat 5 cups of water. add the chopped veggies and salt.
  2. cook the veggies till they are half done.
  3. squeeze the bouquet garni and discard away the spices.
  4. through a strainer strain the stock/yakhni and keep the veggies aside.
Preparing the Pulao:
  1. heat ghee in a pan.
  2. add the caraway seeds and fry till they sizzle.
  3. add the sliced onions and fry them till they are browned.
  4. add the other whole spices – cloves, cinnamon, cardamom along with the ginger garlic paste.
  5. fry for a minute or till the raw smell of the ginger garlic disappears.
  6. now add the half cooked veggies and curd.
  7. mix everything.
  8. add the drained basmati rice and mix the rice with the spices and curd.
  9. now pour 4 cups of the broth/yakhni.
  10. add salt if required. we have already added salt to the yakhni. keep this in mind before adding the salt.
  11. mix well and cover with a tight lid.
  12. cook for 15-20 minutes on dum.
  13. garnish yakhni pulao with fried onions, fried mint leaves and fried cashew nuts.
  14. serve veg yakhni pulao hot with onion raita or with onion mint kuchumber.
Recipe Notes

if the rice appears not to be completely cooked, just add some warm yakhni/broth to the rice. stir gently with a fork. cover tightly and cook for a few minutes more.