Yakhni Pulao Recipe (Vegetarian)
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
3
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Calories
526 kcal
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Course
Main Course
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Cuisine
Indian
Yakhni Pulao Recipe (Vegetarian)
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This Yakhni Pulao is a delicious vegetarian version of rice based pilaf featuring basmati rice, vegetable stock, mixed veggies, spices and herbs from the Hyderabadi cuisine.
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Ingredients
For bouquet garni
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- ½ tablespoon fennel seeds
- 1 inch ginger - crushed
- 5 to 6 garlic cloves - small to medium, crushed
For yakhni or stock
- 1.5 cups chopped veggies - mix of cauliflower, carrots, french beans
- ½ cup green peas - fresh or frozen
- 5 cups water
- salt as required
For yakhni pulao
- 2 tablespoons ghee
- 1 cup basmati rice - soaked in water for 20 to 30 minutes
- 2 to 3 small tej patta
- ½ cup thinly sliced onions or 1 medium-sized onion
- 3 green cardamoms
- 1 inch cinnamon
- 1 black cardamom
- 4 to 5 black peppercorns
- 3 cloves
- 3 tablespoons curd (yogurt)
- salt as required
For garnish
- ⅓ cup thinly sliced onions or 1 small-sized onion
- 2 tablespoons chopped coriander leaves or mint leaves
- 12 to 15 cashews - optional
- 1 tablespoon ghee
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Instructions
Making bouqet garni
- Take the coriander seeds, fennel seeds, cumin seeds and crushed ginger+garlic in a muslin cloth. Place them in the center.
- Tie the muslin cloth securely with the spices and ginger, garlic inside it. This is the bouquet garni.
Making yakhni (stock)
- Heat water to a gentle boil in a pan or pot on medium heat. Add the mixed chopped veggies, green peas and salt as required. Also place the bouquet garni in the pan or pot.
- Cover the pan and cook the veggies till they are half-done or half-cooked on medium-low to medium heat. Take into account the cooking time of 10 to 12 minutes. The vegetables are not boiled here but cooked gently on a medium-low to medium heat.
- Through a strainer strain the stock or yakhni in a bowl and set the half-cooked veggies aside.
- When warm or cool, squeeze the bouquet garni over the bowl containing the stock to extract as much as flavors from the spices. Open the muslin and discard the spices.
- Measure 2 cups of the stock and set it aside. You can use the remaining veg stock to make soup, dal or any gravy dish.
Making yakhni pulao
- Rinse basmati rice very well in water. Then soak the basmati rice in water for 20 to 30 minutes.
- Later drain the water and set the soaked rice aside.
- Heat ghee in a pan and let it melt.
- Add the whole spices - cloves, cinnamon, cardamom, bay leaves, black cardamom and peppercorns. Fry till they are fragrant for a few seconds.
- Add sliced onions. Stirring often, fry the onions until they are browned.
- Add the soaked basmati rice. Stir and mix the basmati rice well. Sauté gently on a low heat for 1 to 2 minutes.
- Now add the half-cooked veggies and 2 cups of the broth or yakhni. Add salt if needed. Note that we have already added salt to the yakhni. Keep this in mind before adding the salt.
- Add curd (yogurt) and mix well.
- Cover pan with a tight- fitting lid.
- Cook for 15 to 20 minutes on dum on a low heat.
- Later open the pan. If the rice appears not be completely cooked and the mixture looks dry, simply add in a few splashes of some warm yakhni or broth to the rice. Gently stir with a fork. Cover tightly and cook for a few minutes more.
- If there is some stock in the pulao, then do not add any extra veg stock. Simply cover the pan and cook further for some more minutes.
Garnishing
- Take one tablespoon ghee or oil in a pan. Add ⅓ cup thinly sliced onions.
- Once the onions changes to light brown color, you can add some cashews and continue to sauté with the onions. Sauté till the onion becomes golden brown.
- When serving, garnish yakhni pulao with crispy golden onions and cashew nuts. Sprinkle some chopped coriander or mint leaves.
- Serve veg yakhni pulao hot or warm with onion raita or with onion mint kuchumber.
Nutrition Information
Show Details
Calories
526kcal
(26%)
Carbohydrates
78g
(26%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
41mg
(14%)
Sodium
859mg
(36%)
Potassium
567mg
(16%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
4861IU
(97%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
25mg
(28%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
10µg
Calcium
150mg
(15%)
Vitamin B9 (Folate)
59µg
Iron
4mg
(22%)
Magnesium
94mg
Phosphorus
247mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 78g | 26% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 41mg | 14% |
| Sodium | 859mg | 36% |
| Potassium | 567mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 4861IU | 97% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 25mg | 28% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 10µg | |
| Calcium | 150mg | 15% |
| Vitamin B9 (Folate) | 59µg | |
| Iron | 4mg | 22% |
| Magnesium | 94mg | 24% |
| Phosphorus | 247mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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