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Yakhni Pulao Yum
Yakhni Pulao
Course main course
Cuisine hyderabadi
Prep Time
45 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
For the Stock:
  • 5 cups Water
  • 1 Carrot – small, chopped
  • 1 Onion – small, chopped
  • 1 tsp Shahjeera
  • 1 tbsp Coriander seeds
  • 3 Cloves
  • 3 Elaichi
  • 2 Cinnamon ” stick
For the Rice:
  • 2 cups Basmati Rice
  • 1 Onion – small, finey chopped
  • 1 Carrot – medium, thinly sliced
  • 1 cup Cauliflower – , cut into florets
  • ½ cup Green Beans – thinly sliced
  • ½ cup Green Peas
  • 1 tsp Ginger-garlic paste
  • 1 cup Yogurt – whisked well
  • to taste Salt
Other Ingredients:
  • 1 Onion – medium, thinly sliced
  • ½ cup Mint – finely chopped
  • ½ cup Cilantro – finely chopped
Course main course
Cuisine hyderabadi
Prep Time 45 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For the Stock:
  • 5 cups Water
  • 1 Carrot – small, chopped
  • 1 Onion – small, chopped
  • 1 tsp Shahjeera
  • 1 tbsp Coriander seeds
  • 3 Cloves
  • 3 Elaichi
  • 2 Cinnamon ” stick
For the Rice:
  • 2 cups Basmati Rice
  • 1 Onion – small, finey chopped
  • 1 Carrot – medium, thinly sliced
  • 1 cup Cauliflower – , cut into florets
  • ½ cup Green Beans – thinly sliced
  • ½ cup Green Peas
  • 1 tsp Ginger-garlic paste
  • 1 cup Yogurt – whisked well
  • to taste Salt
Other Ingredients:
  • 1 Onion – medium, thinly sliced
  • ½ cup Mint – finely chopped
  • ½ cup Cilantro – finely chopped
Yakhni Pulao
Instructions
  1. Make the Stock: Put shahjeera, coriander seeds, cloves, elaichi and cinnamon stick in a cheesecloth and form a small bouquet. Combine all the ingredients under ‘Stock’ along with the bouquet in a medium sauce pan. Bring the mixture to a boil and simmer on medium flame for 10~12 minutes. Drain the veggies and reserve the stock,
  2. Make Caramelized Onions: Heat 2tbsp oil and fry the thinly sliced onions until browned around the edges and slightly caramelized. Set aside until ready to use.
  3. Make the Rice: In a heavy bottomed pan; heat 3tbsp oil and add the onions and saute until translucent. Add ginger-garlic paste and cook for 1 minute. Then add the chopped veggies and cook covered until they turn tender, about 5~7minutes.
  4. Add the whisked yogurt and mix well. Add 4cups of stock, bring the mixture to a boil, cover and simmer on medium-low flame until the water is evaporated and the rice is tender. Add more water if rice is not cooked. Turn off the heat and set aside covered for 5~10minutes, before serving.
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