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vegetable yakhni pulao recipe
Course
Main Course, rice
Cuisine
Pakistani
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
2
people
Author
Priya
Ingredients
for bouquet garni :
4
nos
green cardamom
½
teaspoon
saunf /fennel seeds
½
teaspoon
coriander seeds
1
inch
cinnamon
2
no
bay leaf
vegetables and stock:
1.5-2
cups
water
salt to taste
1.5
cup
mix vegetables , chopped
1 small potato,1 small carrot , 2 tablespoon green peas and some cauliflower
for tadka/garnishing:
1
tablespoon
ghee / clarified butter
¼
cup
onions
sliced
¼
teaspoon
cumins
¼
cup
mix dryfruits
1
tablespoon
raisins
other:
½
cup
basmati rice
soaked
salt to taste
2
tablespoon
oil
½
teaspoon
cumins
1
tablespoon
ginger chili garlic paste
¼
cup
onions
chopped
4
green
cardamom
1
inch
cinnamon
1
bay leaf
1
cup
earlier prepared veg stock
½
cup
water
1
tablespoon
yogurt
Instructions
for vegetable and stock preparation:-
heat kadai.
add water and bring it to boil.
add chopped vegetables and salt.
add remaining water.
add spice bouquet garni.
cover with lid.
bring veggies to boil for 8 mins.
separate veggies and vegetable stock. keep both aside.
for tadka / garnishing:
heat ghee.
add some cumin.
when they crackle add sliced onions.
cook onions until brwon.
add dry-fruits and roast it well.
keep it aside.
for rice preparation:
heat oil in pan.
add cumins.
add cardamom,cinnamon and bay leaf.
add ginger chili garlic paste.
add onions and saute it.
add soaked rice.
add salt to taste.
add vegetable stock and water.
mix it well.cover with lid.
cook for 5 mins first.
after 5 mins, add yogurt and mix it well.
cook rice until soften.
serve hot.
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