Recipe adapted from :vegrecipesofindia
Ingredients for the bouquet garni:
Mace -3,4
Caraway seeds-1/2 tbsp
Coriander seeds – 1 tbsp
Cloves – 2-3
Cinnamon -2 “
Nutmeg -1/4 tsp
Chopped Ginger- garlic- 1/2 tbsp
Ingredients for the veg yakhni:
Chopped vegetables – 2 cups,(cauliflower,carrot,beans,peas)
Water – 5 cups
Salt – to taste
Ingredients for the pulao:
Rice – 2 cups,soaked for 20 minutes
Ghee – 3-4 tbsp
Caraway seeds (shahi jeera)-1 tsp
Ginger-garlic paste – 1 tsp
Onion -2,sliced
Cinnamon – 1″
Cloves -2-3
Cardamom – 3-4
Curds -1 cup
For the garnish :
Onions -3-4 deep fried also known as birista
Mint leaves – 1/2 cup,fried
Cashewnuts – Handful,roasted in ghee
Raisins – handful,roasted
Bread croutons -1/2 cup (Optional)
Method for Yakhni:
- Tie all the ingredients mentioned under ‘Bouquet garni’ in a muslin cloth .
- Heat 5 cups of water in a vessel,add vegetables,salt to taste and bouquet garni.
- Cook it until half cooked,squeeze the bouquet garni and discard it.
- Strain the stock and keep it aside.
- This is vegetable Yakhni which is nothing but vegetable stock/broth.
Method for Pulao:
- Heat ghee in a pan,sizzle caraway seeds
- Add onions and fry until brown in colour.
- Add all the spices along with the ginger garlic paste and fry until the raw smell disappears.
- Add half cooked vegetables,curds and give it a mix.
- Add drained rice,4 cups of broth,salt if required and mix it well.
- Cook it on low flame without disturbing it for 15 – 20 minutes until it gets cooked.
- Garnish Yakhni Pulao with mint leaves,fried onions and cashewnuts.
- I have also added some fried bread croutons.
- Serve it hot with raita.
looks delicious………………
looks really tempting and delicious!
Delicious!!
Lovely way of presenting the recipe Sai Geetha. Will prepare it today. Thanks.
delicious pulao..
Yum yum yum !! Fried onions are totally stealing the look 🙂