Vegetable Yakhni Pulao Recipe
Vegetable Yakhni Pulao is a flavorful, aromatic North Indian dish made by cooking basmati rice with a blend of whole spices, fresh vegetables, and tangy yogurt, all infused with vegetable stock to create a rich, savory taste. It’s an ideal dish for a festive dinner or a special occasion. This delicious pulao pairs wonderfully with vegetarian curries like Paneer Tikka Masala or Punjabi Dal Tadka.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ajwain (Carom seeds) | 1 teaspoon |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cloves (Laung) | 3 whole |
| Cardamom (Elaichi) Pods | 4 |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Whole Black Peppercorns | 2-3 |
| Vegetable Stock (or Water) | 2 cups |
| Basmati Rice | 2 cups |
| Onion (finely chopped) | 1 medium-sized |
| Ginger (grated) | 1 inch |
| Garlic (grated) | 4 cloves |
| Green Chilies (slit) | 2 |
| Bay Leaf (Tej Patta) | 1 |
| Carrot (thinly sliced) | 1 medium-sized |
| Cauliflower (cut into florets) | 1 cup |
| Green Beans (thinly sliced) | 1/2 cup |
| Green Peas (Matar) | 1/2 cup |
| Yogurt (whisked) | 1 cup |
| Mint Leaves (finely chopped) | 1/2 cup |
| Salt | to taste |
| Ghee | 4 tablespoons |
| Caramelized Onions | 1/4 cup |
| Fresh Mint Leaves (for garnish) | a handful |
| Ghee (for roasting nuts) | 1 teaspoon |
| Cashew Nuts | 1 tablespoon |
| Raisins | 1 tablespoon |
Preparation Time
20 minutes
Cooking Time
45 minutes
Total Time
65 minutes
Servings
4 servings
Cuisine
North Indian
Course
Main Course (Dinner)
Diet
Vegetarian
Instructions
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Roast the Spices: In a small pan over medium heat, roast the ajwain, coriander seeds, fennel seeds, cloves, cardamom pods, cinnamon stick, and black peppercorns for about 4-5 minutes until fragrant. Once roasted, grind them into a coarse powder and set aside.
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Caramelize the Onions: In another pan, heat a little oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they turn golden brown. Remove from heat and set aside.
-
Prepare Nuts and Raisins: In a small pan, heat 1 teaspoon of ghee over medium heat. Add the cashew nuts and roast until golden brown. Then, add the raisins and sauté for a few minutes. Remove from heat and set aside for garnish.
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Cook the Pulao: In a large saucepan, heat 3 tablespoons of ghee over medium heat. Add the chopped onions, grated ginger, garlic, slit green chilies, and bay leaf. Sauté until the onions become soft and aromatic.
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Add Spices and Vegetables: Stir in the ground spice powder, followed by the chopped vegetables, and the basmati rice. Stir well for a few minutes, ensuring the rice is well coated with the spices.
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Add Liquid and Cook: Add the vegetable stock (or water), yogurt, salt, and chopped mint leaves to the rice mixture. Stir to combine. Bring the mixture to a brisk boil.
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Simmer the Rice: Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the pulao cook for about 15-20 minutes, or until all the water is absorbed and the rice is cooked through. The rice should remain fluffy and grainy.
-
Rest and Fluff: Turn off the heat and let the pulao rest, covered, for 10 minutes. After resting, gently fluff the rice using a fork to separate the grains.
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Garnish and Serve: Transfer the cooked pulao to a serving dish and garnish with caramelized onions, roasted cashew nuts, raisins, and fresh mint leaves. Serve hot.
Serving Suggestion: Serve the Vegetable Yakhni Pulao alongside Paneer Tikka Masala, Punjabi Dal Tadka, and Phulka for a delightful and wholesome North Indian dinner.
This Vegetable Yakhni Pulao is an ultimate comfort food, offering a fragrant and flavorful experience with every bite. Its delicate blend of spices and fresh vegetables makes it an ideal dish for any occasion, whether it’s a family meal or a special celebration.
