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Blogging Marathon# 32: Letter Y

Theme: A-Z Vegetarian Dishes of Andhra Pradesh

Dish: Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao)

Letter Y means we are almost close to the finish line, that is we are almost at the end of the month long marathon. Y was a little find a dish for and as I was discussing with my mom, she said make something with ‘Yam‘. Yam in India means Kanda (Telugu) or Suran (Hindi). But Yam in US is a variety of sweet potato. Because of all this ambiguity, I wanted to make something else.

Once I found this recipe for Yakhni Pulao, my search ended. Yakhni means ‘Stock’. Traditionally Yakhni Pulao is made with stock made with meat, but I used vegatables to make stock. Recipe adapted from Veg Recipes of India and Paaka Shaale.

This is a mild tasting rice dish and needs to be served with a spicy gravy curry on the side. A simple onion raita will also go very well.

Print Recipe
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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16 thoughts on “Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao)”

  1. Oh Now I knw why one of the blogs had sweet potatoes under yam! I have seen this recipe before, didn’t know it was Hydrabadi cuisine..

  2. Yakhani is Hydrabadi. Sorry but somehow I never made the connection. I wanted to make this for my FIL’s birthday tomorrow till I remembered his swinging sugar levels. So maybe I will try it some other time. This is tempting me and the meat stock always put me off.

  3. attractive piece of information, I had come to know about your blog from my friend arjun, ahmedabad,i have read atleast eleven posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i’m already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards, dosakaya pachadi

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