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42 Comments

  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

  2. 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 😉5 stars

  3. 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

    1. 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.

  4. 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….

      1. 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!

  5. 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!

    1. 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…

  6. 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..

    1. 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 🙂

  7. 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.

    1. 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.

  8. 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.

    1. 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.

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

        bye tc, meeta..

        1. 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.

  9. 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.

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

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

  12. 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!

  13. 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!!!!!

  14. 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.

  15. 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.