Yakhni Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

  • For Yakhni:
  • carrot - 100 gm, sliced
  • onion, chopped - 1/2 cup
  • water - 4 cups
  • bay leaves 2
  • black pepper corns - 1/2 tsp
  • salt - 1 tsp
  • For pulao:
  • basmathi rice - 2 cup
  • soya chunks - 1 cup
  • paneer - 100 gm
  • cloves, cinnamon, cardamom 4 each
  • mace 2 blades
  • poppy seeds - 1 tsp
  • sha jeera - 1/2 tsp
  • pepper corns - 1/2 tsp
  • chilli powder - 1 tsp
  • ginger 3 cm, chopped
  • garlic 6 flakes
  • chopped green chillies 2
  • mint and coriander leaves - 1/2 cup each, chopped
  • ghee or oil - 4 tbsp
  • Salt to taste

How to Make Yakhni Pulao

  • For Yakhni:
  • Combine all the ingredients and simmer for 15 minutes.
  • Strain after 10 minutes.
  • Reserve the stock.
  • For Pulao:
  • Soak Soya chunks in boiling hot water for 15 minutes.
  • Drain, cool and squeeze out the water.
  • Powder cloves, cinnamon, cardamom, mace, poppy seeds and pepper corns together.
  • Wash the rice. Drain well.
  • Measure the cooled vegetable stock.
  • Add water if needed to make it 4 cups.
  • Pour it over the rice.
  • Let it soak for 15-20 minutes.
  • Meanwhile, heat ghee or oil in a kadai, fry 1/3 of onion slices till dark brown, drain on kitchen paper and keep aside for garnish. Add the remaining onions to the kadai and fry till light brown.
  • Add ginger, garlic and green chillies. Fry for 2 minutes.
  • Add the powdered spices, shah jeera, and chilli powder and Soya chunks.
  • Fry till the chunks are browned.
  • Add the rice with the stock. Cook covered on slow flame till the rice is done and moisture is absorbed.
  • Leave undisturbed for 10 minutes and then mix gently.
  • Transfer to a serving plate.
  • Garnish with fried onions, grated paneer, mint and coriander leaves.

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