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.
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,
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.
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.
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.
I served with a spicy paneer gravy curry and onion raita.