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

5 from 2 votes

vegetable yakhni pulao recipe with step by step photos. 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.

yakhni pulao recipe

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

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.

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.

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.

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.

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.

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 or can be added to gravies, curries, dals, parathas etc.

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

yakhni pulao recipe

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.

if you are looking for more rice recipes then do check:

vegetable yakhni pulao recipe card below:

vegetable yakhni pulao recipe
5 from 2 votes
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vegetable yakhni pulao recipe

yakhni pulao recipe - vegetarian version of fragrant yakhni pulao from hyderabadi cuisine.

course main course
cuisine hyderabadi
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

for the bouquet garni:

  • 1 tablespoon coriander seeds (sabut dhania)
  • 1 teaspoon cumin seeds (jeera)
  • ½ tablespoon fennel seeds (saunf)
  • 1 inch ginger + 5 to 6 small to medium garlic cloves, crushed

for vegetable yakhni:

  • 1.5 cups chopped veggies like cauliflower, carrots, french beans, peas
  • ½ cup green peas, fresh or frozen
  • 5 cups water
  • salt as required

for veg yakhni pulao:

  • 2 tablespoons ghee
  • 1 cup basmati rice, soaked in water for 30 minutes
  • 2 to 3 small tej patta
  • 1 medium sized onion, thinly sliced or ⅓ cup sliced onions
  • 3 green cardamoms (choti elaichi)
  • 1 inch cinnamon (dalchini)
  • 1 black cardamom (badi elaichi)
  • 4 to 5 black peppers (kalimirch)
  • 3 cloves (lavang)
  • 3 tablespoons fresh curd (yogurt or dahi)
  • salt as required

for the garnish:

  • 1 small sized onion, thinly sliced or or ⅓ cup sliced onions
  • 2 tablespoons chopped coriander or mint leaves
  • 12 to 15 cashews (optional)
  • 1 tablespoon ghee

how to make recipe

making bouqet garni:

  1. take coriander seeds, fennel seeds, cumin seeds and crushed ginger+garlic in a muslin cloth.

  2. tie the muslin cloth securely with the spices inside it. this is the bouquet garni.

making vegetable yakhni (veg stock):

  1. heat 5 cups of water. add 1.5 cup mixed chopped veggies, green peas and salt as required.

  2. also place the bouquet garni in the pan along with the veggies. 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.
  5. strain and take 2 cups stock. remaining veg stock can be added to any soup, dal or gravy dish.

making vegetable yakhni pulao:

  1. rinse 1 cup basmati rice. then soak the basmati rice in water for 30 minutes.

  2. heat 2 tablespoons ghee in a pan.

  3. add the other whole spices - cloves, cinnamon, cardamom, bay leaves, black cardamom and peppercorns. fry till they are fragrant.

  4. add sliced onion. fry the onion till they are browned.

  5. add the soaked and drained basmati rice. stir the basmati rice well.

  6. now add the half cooked veggies and 2 to 2.25 cups of the broth (yakhni). add salt if required. we have already added salt to the yakhni. keep this in mind before adding the salt.

  7. add curd (yogurt). mix well.

  8. cover with a tight lid. i have wrapped the lid with a cotton cloth or kitchen napkin to cook yakhni pulao on dum. 

  9. cook for 15 to 20 minutes on dum on a low flame.

  10. later open the pan. if the rice appears not be completely cooked and the mixture looks dry, just add some warm yakhni/broth to the rice. gently stir with a fork. cover tightly and cook yakhni pulao for a few minutes more.

  11. if there is some stock in the pulao, then do not add any extra veg stock. just cover the pan and cook yakhni pulao further for some more minutes. 

garnishing yakhni pulao:

  1. take one tablespoon ghee or oil in a pan. add ⅓ cup thinly sliced onions.

  2. once the onion changes to light brown color. you can add some cashews and fry with the onion. fry till the onion becomes golden brown.

  3. garnish yakhni pulao with fried onions and fried cashew nuts and some chopped coriander or mint leaves. 

  4. serve veg yakhni pulao hot with onion raita or with onion mint kuchumber.

how to make vegetable yakhni pulao recipe:

making bouqet garni:

1. take 1 tablespoon coriander seeds (sabut dhania), ½ tablespoon fennel seeds (saunf), 1 teaspoon cumin seeds (jeera) and 1 inch ginger + 5 to 6 small to medium garlic cloves (crushed) in a muslin cloth.

yakhni pulao recipe

2. tie the muslin cloth securely with the spices inside it. this is the bouquet garni.

yakhni pulao recipe

making vegetable yakhni (veg stock):

3. heat 5 cups of water.

yakhni pulao recipe

4. add 1.5 cup mixed chopped veggies like french beans, carrots, cauliflower and potatoes. also add ½ cup of green peas (matar) along with the bouquet garni. add salt as required.

yakhni pulao recipe

5. cover with a lid.

yakhni pulao recipe

6. cook the veggies till they are half done.

yakhni pulao recipe

7. squeeze the bouquet garni and discard away the spices. through a strainer strain the stock/yakhni and keep the veggies aside.

yakhni pulao recipe

8. also keep the vegetable stock aside. from this vegetable stock measure 2 cups and keep aside. the remaining veg stock, you can refrigerate and add it too soups, dals, curries, rice dishes, parathas, rotis etc.

yakhni pulao recipe

making vegetable yakhni pulao:

9. rinse 1 cup basmati rice and then soak the rice in water for 30 minutes. after 30 minutes drain all the water and keep the rice aside.

yakhni pulao recipe

10. heat 2 tablespoons ghee in a pan.

yakhni pulao recipe

11. add 2 to 3 small tej patta (indian bay leaf), 3 green cardamoms (choti elaichi), 1 inch cinnamon stick (dalchini), 1 black cardamom (badi elaichi), 4 to 5 black pepper (kalimirch) and 3 cloves (lavang). fry spices till they are fragrant.

yakhni pulao recipe

12. then add 1 medium sized sliced onion.

13. fry the onions till they are golden.

yakhni pulao recipe

14. add the soaked and drained basmati rice.

yakhni pulao recipe

15. stir the basmati rice well.

yakhni pulao recipe

16. now add the half cooked veggies and 2 to 2.25 cups of the veg stock/yakhni. add salt if required. we have already added salt to the yakhni. keep this in mind before adding the salt.

yakhni pulao recipe

17. add 3 tablespoons fresh curd (yogurt or dahi).

yakhni pulao recipe

18. mix well.

yakhni pulao recipe

19. cover with a tight lid. i have wrapped the lid with a moist cotton cloth or kitchen napkin to cook yakhni pulao on dum. cook for 15 to 20 minutes on dum on a low flame.

yakhni pulao recipe

20. later open the pan. if the rice appears not be completely cooked and the mixture looks dry, just add some warm yakhni/broth to the rice. gently stir with a fork. cover tightly and cook yakhni pulao for a few minutes more. if there is some stock in the pulao, then do not add any extra veg stock. just cover the pan and cook further for some more minutes.

yakhni pulao recipe

garnish for veg yakhni pulao:

21. take one tablespoon ghee or oil in a pan. add 1 small sized onion, sliced thinly.

yakhni pulao recipe

22. once the onion changes to light brown color. you can add ½ cup cashews and fry with the onion.

yakhni pulao recipe

23. fry till the onion becomes golden brown.

yakhni pulao recipe

24. garnish veg yakhni pulao with fried onions, fried cashew nuts and some chopped coriander or mint leaves. serve vegetable yakhni pulao hot with onion raita or with onion kuchumber.

yakhni pulao recipe

About

dassana amit
i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos.

i am passionate about cooking from childhood and learnt cooking from my elders. a home science degree course further enhanced my cooking and baking skills professionally along with an internship in a five star hotel. i am trained both in mainstream indian as well as international cuisines.

all the 1800 recipes posted on blog are tried and tested and made healthy wherever possible. the recipes are detailed and with step by step pictures that will easily help you to make delicious and tasty vegetarian food.



42 thoughts on “vegetable yakhni pulao recipe, how to make veg yakhni pulao recipe

  1. Love all your recipes. Have tried quite a few and they have turned out beautifully. Thanks a ton for all the lovely recipes and keep posting. Love the small small tips that you give and even substitutes in case some ingredient is not available. Will definitely try this Yakni Biryani

    • welcome patsy. glad to know that you like the recipes and the way they are explained. thanks for your positive feedback.

  2. Superb recipe…!! Thank you ☺

    • thankyou ramya 🙂

  3. Awesome recipe!!! Thanks a ton Dassana ☺

    • welcome ramya 🙂

  4. dear dassana amit,
    am a caterer n hav tried most of ur north indian recipes n thy all have come very gud while cooking including ur biryani n yakni pulav…tnx for all your wonderful dishes n keep posting new ones 😉

    • welcome nitesh. glad to know this.

  5. 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

    • 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.

  6. 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….

    • welcome shilpa

      • I have not made it yet,but seeing the pics and the procedure I really hope it will turn out to be as fantastic as other dishes of yours.
        Thanks for keeping us updated about various gastronomical affairs
        Will love to see some more unique dishes from your end
        Keep going!

        • thanks katrina

  7. 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!

    • 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…

  8. 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..

    • dear suhani, i always appreciate your gesture – firstly making the recipe and then taking the time to comment on the recipe post. hugs to you 🙂

  9. 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.

    • 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.

  10. 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.

    • 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.

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

        bye tc, meeta..

        • alright meeta. i will do that. i am following rak’s blog through fb, but never seen any pdf option on her blog… anyways i will check.

  11. 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.

    • thanks supriya. will visit your blog next. do try and let me know the feedback.

  12. I made Yakhni Pulao to day as per your recipe. It turned out too good…thanks a lot.

    • good to know sachu….

  13. Can we get some more Rajasthani dishes recipes,Daal baati,churma,kath,ker sangre ki bhaji etc.
    thankyou.

    • yes usha. will post when i make the dal baati and churma at home.

  14. Love the new recipes you keep posting. I look forward to reading every single one of them. Thank you. Chitra

    • thanks chitra.

  15. 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!

  16. i like diferent dishes of rice. thank you for giving such a nice dish.

    • thanks and welcome anita

  17. One more rice dish added to my recipe lists :)…. looks really nice and the veggies, stock and rice cooked together on dum surely will make this pilaf an excellant combo with great flavor!!!!!

    • thanks anamika. it is a flavorful, aromatic and a tasty pilaf.

  18. it sounds very tasty – cannot wait to try

    jai shri krishna

    thanks

    • thanks latika.

  19. 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.

  20. 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.

    • thanks katie…..

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