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Yakhni Pulao

Author: Pavani
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Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Course: Main Course
Cuisine: hyderabadi
Servings: 4 serving


For the Stock:

  • 5 cups Water
  • 1 Carrot - small, chopped
  • 1 Onion - small, chopped
  • 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


  • 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.
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