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    Home » Blogging Marathon » Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao)

    Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao)

    Published: Sep 29, 2013 · Modified: Dec 19, 2019 by Pavani · Leave a Comment

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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.

    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

    Ingredients

    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

    Instructions

    • 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.

    Notes

    I served with a spicy paneer gravy curry and onion raita.
    Logo courtesy : Preeti
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32.
    Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
    A for Aava Pettina Aratikaya Kura
    B for Bagara Baingan
    C for Chimmiri
    D for Dosakaya Pachadi
    E for Erra Gummadikaya Pulusu
    F for Firni
    G for Gongura Pulihora
    H for Haleem/ Vegetarian Haleem
    I for Iguru/ Vankaya-Senagapappu Iguru
    J for Jonna Pindi Kudumulu
    K for Kakarakaya Podi Kura
    L for Lauju/ Laskora (Kobbari Lauju)
    M for Menthi kura Pappu
    N for Nuvvulu-Mamidikaya Pachadi
    O for Onion Pachadi
    P for Pindi Miriyam
    Q for Qabooli Biryani
    R for Ragi-Barley Sankati
    S for Sheer Qurma
    T for Thelega Pindi Kura
    U for Upma-Pesarattu
    V for Veg Dum Biryani
    W for Wadiyala Pulusu
    X for Xperience Hyderabadi Irani Samosa & Chai
    X for Xperience Hyderabadi Irani Samosa & Chai
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Manjula Bharath

      September 29, 2013 at 10:53 pm

      Yakhani puloa looks super inviting and very very healthy one as we the veg stock for it 🙂 looks super yummy dear !!

      Reply
    2. Srivalli

      September 30, 2013 at 8:22 am

      This pulao has been on my list for a while...such a beautifully prepared dish Pavani...good choice!

      Reply
    3. Priya Suresh

      September 30, 2013 at 9:02 am

      Yakhni pulao looks fantabulous and both pulao and gravy makes me hungry..

      Reply
    4. Nivedhanams Sowmya

      September 30, 2013 at 9:26 am

      both the pulao and the paneer dish looks awesome!! truly delicious!!Sowmya

      Reply
    5. Harini-Jaya Rupanagudi

      September 30, 2013 at 9:22 pm

      Very clever selection of Y, Pavani. This pulao is certainly very flavorful.

      Reply
    6. vaishali sabnani

      October 01, 2013 at 10:42 am

      Super Pulao..and my eyes cant stop gazing at that creamy paneer too.

      Reply
    7. preeti garg

      October 01, 2013 at 4:55 pm

      amazing platter with combo of pulao and paneer... tasty

      Reply
    8. Sandhya Karandikar

      October 01, 2013 at 4:57 pm

      Pulao and gravy best combo meal ever.

      Reply
    9. Sapana Behl

      October 01, 2013 at 5:23 pm

      Yakhni pulav with paneer gravy looks yummy !

      Reply
    10. Global Tastes & Travels Inc.

      October 02, 2013 at 4:57 am

      what a flavorful pulao

      Reply
    11. Global Tastes & Travels Inc.

      October 02, 2013 at 4:57 am

      what a flavorful pulao

      Reply
    12. Rajani S

      October 09, 2013 at 11:22 am

      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..

      Reply
    13. Archana Potdar

      October 10, 2013 at 3:49 pm

      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.

      Reply
    14. veena krishnakumar

      October 24, 2013 at 3:44 am

      That is a wonderful pulav...Didn't know it was hyderabadi though:-)

      Reply
    15. Paaka Shaale

      November 06, 2013 at 12:43 pm

      The rice dish looks wonderful. Thanks for the mention. You made my day 🙂

      Reply
    16. mehak kashish

      December 20, 2013 at 5:03 am

      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

      Reply

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