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.