Yakhini Pulao is a pulao from the Awadhi Cuisine, the pulao is made with meat but I have opted for the vegetarian version and it is delicious.
For our regular BM this year we had A to Z series where I picked the theme Pick One State and Make Three Dishes. We are ending the series this month and for today we have the alphabet Y.
Y for Yakhini Pulao! Well, I had also thought of Yoghurt Kebabs, but somehow Yakini Pulao sounded more appropriate. Both the dishes are from Awadhi Cuisine. Anyways this is the dish that I made at the last minute. This month has been very hectic with preparing Diwali hampers. Even though it is every year routine, but it definitely gets hectic.
Coming back to the Yakhini Pulao, this is a simple pulao, which gets its flavour from the whole spices, curd and the stock in which the pulao is cooked. Since it is a vegetarian version, I used vegetable stock, and I followed the Hebbars Kitchen recipe. The recipe is simple, but the pulao is very flavorful. One can serve it with raita or perhaps a dal. Frankly speaking, I like to relish my pulao’s without any accompaniments, so that I can get the true flavours of the rice.
So let’s get on with the recipe.
Recipe Source: Hebbar’s Kitchen
21/2 cups water
1/2 carrot, chopped
1/4 potato, cubed
8-10 cauliflower florets
1/2 onion, petals
5-6 french beans, chopped
1 tsp salt
1 tbsp ghee
1 bay leaf
2 pods cardamom
1 tsp cumin
½ tsp fennel
½ tsp pepper
1 onion, finely chopped
1 tsp ginger garlic paste
¼ cup curd
1 green chilli, slit
1 cup basmati rice, soaked 30 minutes
2 tbsp fried onion
2 tbsp coriander, finely chopped
Add 21/2 cups water to a pot and add all vegetables mentioned under the vegetable stock.
Boil the vegetables and let them cook till half done.
Drain and reserve the water from the vegetables.
Wash and soak the rice for 30 minutes.
Heat a tbsp ghee in a pan and sauté bay leaf, cloves, cinnamon, cardamom, cumin and pepper.
Add the finely chopped onion and sauté till the raw smell disappears.
Add ginger-garlic paste and sauté for 2-3 minutes.
Add all the boil vegetables, sauté till they are well coated with ghee.
Simmer the flame and add curd. Mix well.
Add 2 cups of the vegetable stock that we reserved after boiling vegetables.
Also, add a slit green chilly.
Let the water boil and then add the soaked rice, fried onion and coriander leaves.
Cook on full flame till the rice is 80% done, then simmer and place the rice under dum till done.
Alternatively, you can pressure cook the rice for 2 whistles on medium flame.