SUBZ YAKHNI PULAO

  Yakhni Pulao is a Kashmiri recipe made using rice, chicken and lot of spices that is full of essence.Yakhni Pulao is amongst the top ten rice dishes and obviously Hydrabadi Veg Biryani. But here I am sharing Yakhni Pulao with vegetables and not with chicken. This rice recipe is flavorful option to serve as a party recipe.  Along with veggies, you can make it more wholesome by adding soya chunks, tofu or pnaeer. Yakhni pulao is Nawabi recipe made with lot of care and attention like Biryani. The rice grains have to be separate and yet cooked. The veggies should be tender. I have tried this Yakhni Pulao for the very first time and it came out fantastic, both taste wise and texture wise than what I have expected.  Try out this yummy Veggie Yakhni Pulao  recipe as a lunch or dinner on special occasions like kids birthday parties or kitty parties…!!!!

  Enjoy …happy cooking..!!!

INGREDIENTS:

For the bouquet garni:

3-4 strands Mace

1 tablespoon Coriander Seeds

½ tablespoon Shah Jeera

3 no Cloves

2 inch Cinnamon

¼ teaspoon Nutmeg

½ tablespoon Chopped Ginger Garlic

For the Veg Yakhni:

2 Cups Chopped Veggies [cauliflower, carrots, beans, peas]

5 Cups Water

Salt to taste

For the Pulao:

3-4 tablespoon Clarified Buteer/Ghee

2 Cups Basmati Rice, soaked for 30 minutes

1 teaspoon Shah Jeera

1 teaspoon Ginger-Garlic Paste

1 no sliced medium sized Onion

1 inch Cinnamon

3-4 no Green Cardamom

3 no Cloves

1 Cup Yogurt

For the Garnish:

1 Cup Brown Onion

½ Cup Mint

½ Cup Fried Cashew nuts

METHOD:
STEP 1 - Before starting the main procedure wash the rice under running water.

STEP 2 - Soak for about 30 minutes.

STEP 3 - Fry the sliced onion till golden brown.

STEP 4 - Fry the halved cashew nuts and keep them aside. 

To make the bouquet garni:

STEP 1 – Take all the ingredients mentioned above for the Yakhni in a muslin cloth.

STEP 2 – Tie the muslin cloth securely with the spices inside it.

STEP 3 – This is the bouquet garni.

Preparing the Yakhni:

STEP 1 – Heat 5 cups of water. Add the chopped veggies and salt.

STEP 2 – Add to it, the bouquet garni and boil.

 Bring it to boil till the veggies are half done.

STEP 3 – Squeeze the bouquet garni and discard away the spices.

STEP 4 – Through a strainer strain the stock/ Yakhni and keep the veggies aside.

STEP 5 - Keep the broth /yakhni aside. We are going to use this only for cooking the rice.

Preparing the Pulao:

STEP 1 – Heat the ghee in a pan.

STEP 2 – Add the caraway seeds and fry till they sizzle. Add the other whole spices like cloves, cinnamon, cardamom along with the ginger garlic paste.

STEP 3 – Add the sliced onions and fry them till they are browned.

STEP 4 – Fry for a minute or till the raw smell of ginger garlic disappears.

STEP 5 – Now add the half cooked veggies and curd.

STEP 6 – Mix everything.

STEP 7 – Add drained basmati rice and mix the rice with the spices.

STEP 8 – Now pour 4 cups of the broth/ Yakhni.

STEP 9 – Add the salt if required. We have already added salt to the Yakhni. Keep this in mind before adding the salt.

STEP 10 – Mix well and cover with a tight lid.

STEP 11 – Cook for 15-20 minutes on dum. Your yakhni pulao is ready to serve.

STEP 12 – Garnish Yakhni pulao with fried onions, fried mint leaves, and fried cashew nuts.

 Serve veg Yakhni pulao hot with onion Raita or with onion mint Kachumber.

NOTES: *If the rice appears not to be completely cooked, just add some warm Yakhni/ broth to the rice.

               *Stir gently with a fork. Cover tightly and cook for a few minutes more.