vegetable yakhni pulao recipe, how to make veg yakhni pulao recipe

vegetable-yakhni-pulao

yakhni pulao is amongst the top ten rice dishes of mine, obviously the first being a hyderabadi veg biryani and the easy veg pulao recipe in pressure cooker.

mom makes awesome yakhni pulao, but its made with chicken back at home. before turning to vegetarianism, i have had mom’s yakhni pulao and it used to be great. i would only eat the rice and not the chicken and my folks use to think i have gone crazy.

i have made a vegetarian version of the yakhni pulao. along with the veggies, you could make it more wholeseome by adding soya chunks, tofu or paneer.

vegetable-yakhni-pulao

yakhni pulao is a nawabi recipe made with a lot of care and attention like the biryani. a little here and there and your yakhni pulao may become a not so good pulao :-(

the rice grains have to be separate and yet cooked. the veggies also should be tender and not mishmashed. yes this recipe demands perfection.

ready veg yakhni pulao

as they say practice makes a man…. or a woman perfect. i tried making yakhni pulao many times. something or the other would go wrong. most of the times the rice would always be over cooked. the taste was alright but the texture was not so nice.

finally after some practice, now i can make a better yakhni pulao. much better, both taste wise and texture wise than what i have done before. try this one at home as its much different than a regular pulao.

vegetable yakhni pulao

its called as yakhni pulao as the rice is cooked in yakhni which means “soup” or “stock”.  the stock is made first by cooking the meat with the spices. this is a veg version. so obviously, i have made the yakhni with the veggies and spices.

the veggies are half cooked. the yakhni or stock is strained and added to the rice along with the half cooked veggies and then cooked on dum till the rice is done.

the result of cooking in this manner, is that the rice absorbs all the flavors of the yakhni and what you get and taste is an aromatic flavorful rice pulao.

the veggies are cooked in water and a bouquet garni made of spices. the spices are kept in a muslin cloth and then tied tightly. this small bundle of the spices is called bouquet garni.

spices for bouquet garni for yakhni pulao

the bouquet garni is kept with the veggies, water & salt and the whole mixture is allowed to cook till the veggies are half done. the bouquet garni is squeezed and discarded. the stock is strained and the veggies are kept aside.

half cooked veggies for yakhni pulao

later the veggies, stock and rice are cooked on dum. its better to use basmati rice for this pilaf recipe. for best results soak the basmati rice in water for about 30 minutes. drain it before adding it to the veggies and yogurt.

soaked rice for yakhni pulao

i have used 5 cups of water to make the yakhni pulao. so that i don’t need to add extra water later to the rice in case its needed. and if at all any extra yakhni remains, it can be gulped as a soup.

veg yakhni pulao recipe

i have garnished the yakhni  pulao with fried onions, mint leaves and cashews. you could just garnish with fried onions also known as birista.

do try this aromatic and healthy yakhni pulao at home. the yakhni pulao is best served with an onion tomato raita or cucumber raita. you can also serve it with a veg curry of your choice.

vegetable yakhni pulao recipe

if you are looking for more pulao recipes then do check vegetable pulao, kashmiri pulao, mix veg pulao, asian style veg pulao, choliya pulao and chana pulao.

vegetable yakhni pulao recipe below:

vegetable yakhni pulao
 
PREP TIME
COOK TIME
TOTAL TIME
 
vegetarian version of fragrant yakhni pulao from hyderabadi cuisine.
AUTHOR:
RECIPE TYPE: main
CUISINE: hyderabadi
SERVES: 4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the bouquet garni:
  • 3-4 strands of mace
  • 1 tbsp coriander seeds/dhania
  • ½ tbsp caraway seeds/shah jeera
  • 3 cloves/laung
  • 2 inch cinnamon/dalchini
  • ¼ tsp nutmeg/jaiphal
  • ½ tbsp chopped ginger garlic
For the Veg Yakhni:
  • 2 cups chopped veggies like cauliflower, carrots, beans, peas
  • 5 cups water
  • salt
For the Pulao:
  • 3 or 4 tbsp ghee
  • 2 cups basmati rice, soaked for 30 minutes
  • 1 tsp caraway seeds/shah jeera
  • 1 tsp ginger garlic paste (optional)
  • 1 medium sized onion, sliced
  • 1 inch cinnamon
  • 3-4 green cardamom
  • 3 cloves
  • 1 cup curd/yogurt
For the Garnish:
  • 1 small onion, thinly sliced and fried - also known as birista
  • ½ cup chopped mint leaves - fried
  • ½ cup fried cashew nuts (optional)
INSTRUCTIONS
To make the bouqet garni:
  1. take all the ingredients mentioned above for the yakhni in a muslin cloth. Tie the muslin cloth securely with the spices inside it. this is the bouquet garni.
Preparing the yakhni:
  1. heat 5 cups of water. add the chopped veggies and salt.
  2. cook the veggies till they are half done.
  3. squeeze the bouquet garni and discard away the spices.
  4. through a strainer strain the stock/yakhni and keep the veggies aside.
Preparing the Pulao:
  1. heat ghee in a pan.
  2. add the caraway seeds and fry till they sizzle.
  3. add the sliced onions and fry them till they are browned.
  4. add the other whole spices - cloves, cinnamon, cardamom along with the ginger garlic paste.
  5. fry for a minute or till the raw smell of the ginger garlic disappears.
  6. now add the half cooked veggies and curd.
  7. mix everything.
  8. add the drained basmati rice and mix the rice with the spices and curd.
  9. now pour 4 cups of the broth/yakhni.
  10. add salt if required. we have already added salt to the yakhni. keep this in mind before adding the salt.
  11. mix well and cover with a tight lid.
  12. cook for 15-20 minutes on dum.
  13. garnish yakhni pulao with fried onions, fried mint leaves and fried cashew nuts.
  14. serve veg yakhni pulao hot with onion raita or with onion mint kuchumber.
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.
NUTRITION INFORMATION
SERVING SIZE: 4




{ 34 Responses }

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  1. sonia says

    Hi Dasana, I lately discovered your web site and tried few dishes, most of them turned perfect, apart from this yakni pulao. My Rice grains were not separated at all , they got mushy. So I was lil disappointed.. I followed exact same procedure as yrs , but don’t know what went wrong , can u please reply

    • says

      for 2 cups of rice, 4 cups of the yakhni stock is added while cooking. the soaked rice has to drained and then added to the tempering. i think the curd must have had a lot of water content. thats why the rice must have become mushy. next time when you prepare, reduce the amount of yakhni stock to 3 to 3.5 cups. depending on the quality of rice too, some rice grains cook faster and some don’t. the water quantity also need to be changed with the quality of rice. i use organic basmati rice and they require more water for cooking. the same thing does not happen with the other brands of basmati.

  2. Shilpa says

    Hi dassana,
    Yesterday i referred this recipe and made it and it really came out as a fab…. My husband jst loved it and me too… Thanks for posting….

  3. Rhana says

    Hi Dassana,

    I was wondering, for the yakhni, when you say cook the veggies until they are half done, how long would that be? I am sorry for such a simple question but I worry about over or undercooking the veggies. The veggies I had in mind would be beans, green peas, potatoes, cauliflower and chickpeas. They all have different cook times more or less, right? So how long would you recommend I cook these together in the water until they are half cooked? and How much salt would be a reasonable amount for 2 cups of veggies in the Yakhni Furthermore, should I be boiling the veggies or cooking on medium heat? Lastly, since canned chickpeas are already cooked, do you think its a bad idea for me to be using them in this recipe? Thank you so much in advance!

    • says

      cauliflower, potatoes, beans, peas will get cooked at more or less the same time. it will take approx 15-20 minutes for them to get half cooked on a high flame. when you bite into the vegetables, there should be a crunch but also some softness.

      chickpeas will take a lot of time. if adding soaked chickpeas, then cook them first separately. otherwise avoid them. you can use canned chickpeas. but then you have to add them when you add the rice.

      just cover and simmer the veggies till they are half cooked. for 2 cups of veggies approx 1 tsp salt is enough for the whole recipe… however salt preferences differ with each individual. what i would suggest is add 1/2 tsp salt when the veggies are cooking. when you add the rice, stock etc… taste the stock.. and add more salt as per your taste preferences. just add some like 1/4 tsp and stir. taste.. if not enough salt, then add a bit more… stir and taste again…

  4. suhani says

    hi Dassana..i tried yakhni pulav yesterday and it turned out to be superb..the flavours of the khara masala really blend well..too aromatic and flavourful..

  5. Meeta says

    Dear Dassana, i tried veg yakhni pulao and it was awesome..ditto look alike as in your pics..Ur experience is saving our time wrt hit & trial..thank you so much. now i am confident of cooking veg hyd dum biryani, south indian mushroom biryani and veg yakni pulao…it has boosted my confidence level…we had a get together at frnds place and i cooked south indian mushroom biryani as time was short…everybody was praising and i humbly pass on the credit to the real deserver i.e you..

    you are doing a great job for the people like me who has little idea of cooking skills…

    with love, meeta.

    • says

      thanks a lot meeta. you again made my day :-)

      i do cook indian food well, but i also have a lot of disasters when baking cakes and pastries. i also have my hit and trial experience often while baking.

  6. Meeta says

    Dear Dassana, Is their an option to save the receipes with all pics in PDF format? So that i can add the same in my cookbook. Sometimes the internet gives problem, so better to save…

    with love, meeta.

    • says

      dear meeta, currently the posts cannot be saved in the pdf format. you can save them in html format or as webpage. right click on the page as then click on save as option. i will find to out if there is any way pdf format can be saved. i will let you know if this is possible.

      • Meeta says

        Dear Dassana, you can check at raks kitchen.. the pdf option and the print option both are available..

        bye tc, meeta..

  7. says

    Hello Dassana,

    The yakhni pulao looks yummy.. Will definately try it. I have also noted the kerala sambhar recipe and would like to try on this weekend along with dosa. Do visit my blog supriyajm.blogspot.com and do give your inputs.

  8. says

    i hear you about the perfection.. my rice also inevitably gets overcooked or mashed.. these pictures though are so perfect.. each individual long grain, and perfectly brown cashews and a light seen of oil and the spices.. though i dont think hubbs will notice any difference even if my pulao looks this gorgeous.. but i need to get this right!

  9. says

    Really interesting recipe! I make rice dishes all the time, with all kinds of pulav variations and it’s always good to have one more recipe! This looks really flavorful but not loaded with too many spices. Thank you for the recipe.

  10. Katie Lelinwalla says

    Excellent recipe. Can’t wait to try it out. Thanks for sending great recipes that are simple & easy to prepare. Can’t wait to get more delicious recipes from you. So long.