Vegetable Yakhni Pulao Recipe
Introduction
The origins of Yakhni Pulao trace their roots back to Persia and were brought to India by the Mughal emperors. This aromatic rice dish is a delightful blend of spices, vegetables, and yogurt, which not only elevates the flavor but also gives the dish a rich, fragrant texture. The key to the unique taste of Yakhni Pulao lies in the careful balance of freshly roasted spices and the subtlety of yogurt, making this a perfect vegetarian option for a grand dinner.
This recipe offers a beautiful way to incorporate seasonal vegetables like carrots, cauliflower, green beans, and peas, while also offering a medley of aromatic spices that transform a simple rice dish into a masterpiece.
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Spices to be powdered | |
| Ajwain (Carom seeds) | 1 tsp |
| Coriander (Dhania) Seeds | 1 tbsp |
| Fennel seeds (Saunf) | 1 tsp |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods/Seeds | 4 |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Whole Black Peppercorns | 2-3 |
| For the Rice | |
| Vegetable stock (or water) | 2 cups |
| Basmati rice | 2 cups |
| Onion, finely chopped | 1 |
| Ginger, grated | 1-inch piece |
| Garlic, grated | 4 cloves |
| Green Chillies, slit | 2 |
| Bay leaf (Tej Patta) | 1 |
| Carrot (Gajjar), thinly sliced | 1 |
| Cauliflower (Gobi), cut into florets | 1 cup |
| Green beans (French Beans), thinly sliced | ยฝ cup |
| Green peas (Matar) | ยฝ cup |
| Curd (Dahi/Yogurt), whisked | 1 cup |
| Mint leaves (Pudina), finely chopped | ยฝ cup |
| Salt, to taste | – |
| Ghee | 4 tbsp |
| For Garnishing | |
| Caramelized onions | ยผ cup |
| Mint leaves (Pudina), for garnish | A handful |
| Ghee | 1 tsp |
| Cashew nuts | 1 tbsp |
| Sultana Raisins | 1 tbsp |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Instructions
-
Roasting the Spices:
Begin by roasting the powdered spices in a small pan over medium heat. Add Ajwain (Carom seeds), Coriander Seeds, Fennel Seeds, Cloves, Cardamom, Cinnamon Stick, and Black Peppercorns. Roast them for about 4-5 minutes until the spices release their aromatic fragrance. Once roasted, transfer them to a spice grinder or mortar and pestle and grind them to a coarse powder. Set the spice powder aside. -
Preparing the Caramelized Onions:
In a separate pan, heat some oil or ghee over medium heat. Add thinly sliced onions and cook them until they turn golden brown and crisp. Remove from heat and set aside. This will be used for garnishing the pulao later. -
Roasting Cashews and Raisins:
In another small pan, add 1 tablespoon of ghee and heat it over medium heat. Add cashew nuts and roast them until they become golden brown and crisp. Once done, toss in the raisins and sautรฉ them for a few minutes until they puff up slightly. Remove from the heat and set aside. -
Cooking the Rice:
Now, in a large saucepan, heat 3 tablespoons of ghee over medium heat. Add the chopped onion, grated ginger, grated garlic, and slit green chilies. Sautรฉ them until the onions soften and you begin to get a delightful aroma. Add the bay leaf and stir briefly. -
Incorporating the Spice Mix:
Add the spice powder you prepared earlier to the saucepan. Stir everything together to allow the spices to coat the onions and garlic evenly. After a couple of minutes, add the chopped vegetables (carrot, cauliflower, green beans, peas) and basmati rice. Stir the mixture gently so that the rice gets evenly coated with the spices and vegetables. -
Simmering the Pulao:
Pour in the vegetable stock (or water) and whisked yogurt into the pan. Season with salt and add the chopped mint leaves. Stir well to combine all the ingredients. Bring the mixture to a brisk boil. -
Cooking the Pulao:
Once it comes to a boil, lower the heat to a simmer. Cover the pan with a tight-fitting lid and let the pulao cook for about 20-25 minutes, or until the rice has absorbed all the liquid and the grains are separate and fluffy. -
Resting the Pulao:
Once the rice has cooked and the water is absorbed, turn off the heat and let the pulao rest for 10 minutes. This resting time allows the flavors to meld together and helps the rice to set. -
Fluffing the Rice:
After 10 minutes, gently fluff the rice using a fork to separate the grains. This will ensure the rice remains light and airy. -
Garnishing and Serving:
Transfer the pulao to a serving dish. Garnish with the caramelized onions, roasted cashew nuts, and fresh mint leaves. Serve hot and enjoy the aromatic and flavorful Vegetable Yakhni Pulao!
Serving Suggestions
Serve this fragrant Vegetable Yakhni Pulao alongside some rich curries like Paneer Tikka Masala or Punjabi Dal Tadka, and pair it with soft Phulka (Indian flatbread) for a complete and satisfying dinner. This dish also pairs wonderfully with cooling Raita or a refreshing salad on the side.
Nutritional Information (Approximate Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 230 kcal |
| Protein | 5g |
| Carbohydrates | 35g |
| Fiber | 3g |
| Sugars | 6g |
| Fat | 9g |
| Saturated Fat | 2g |
| Sodium | 400mg |
| Potassium | 250mg |
| Vitamin A | 400IU |
| Vitamin C | 15mg |
| Calcium | 30mg |
| Iron | 2mg |
Tips for the Perfect Yakhni Pulao
- Use Fresh Spices: For the best aroma and flavor, always use freshly roasted and ground spices. This adds an authentic taste to the pulao.
- Donโt Overcook the Rice: Ensure that the rice is cooked to a fluffy, separate texture. Overcooking can result in mushy rice.
- Vegetable Variations: Feel free to experiment with other seasonal vegetables like peas, potatoes, or even mushrooms for added variety.
- Ghee: Using ghee instead of regular oil enhances the richness and fragrance of the pulao. If you’re looking for a lighter option, you can reduce the amount of ghee used.
Enjoy this hearty, flavorful, and aromatic Vegetable Yakhni Pulao as a main course for a delicious dinner!
