Yakhini Pulao
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.
Ingredients
Vegetable Stock
- 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
Pulao
- 1 tbsp ghee
- 1 bay leaf
- 5 cloves
- 1- inch cinnamon
- 2 pods cardamom
- 1 tsp cumin
- 1/2 tsp fennel
- 1/2 tsp pepper
- 1 onion finely chopped
- 1 tsp ginger garlic paste
- 1/4 cup curd
- 1 green chilli slit
- 1 cup basmati rice soaked 30 minutes
- 2 tbsp fried onion
- 2 tbsp Coriander finely chopped
Instructions
Vegetable Stock
- 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.
Pulao
- 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.
