Veg Yakhni Pulao |vegetarian yakhni pulav - aromatic rice pilaf

This is a super tasty,classic & royal rice  dish is a gift from the Mughals to the world cuisine. It gets its name from the Yakhni (meat stock) it is cooked in. I like to serve Yakhni Pulao with just a simple vegetable raita  OR punjabi kadi with papad & pickle 

 The dish gets it's name from the word yakhni or Meat Stock (since we are preparing veg yakhni pulao in this case vegetable & spices stock). I have made Non veg version & vegetarian version of the yakhni pulao.both are equally tasty but I  prefer the vegetarian version since I like veg more than nonveg . Will post the non veg version soon.

Here, the vegetables are simmered in water along with aromatic spices to make a thin Shorba or broth. Eventually, the broth is strained and the rice is cooked in the broth along with vegetables or paneer (cheese) and sometimes Soya chunks too. This method of cooking the rice ensures that all the flavours of the spices are well absorbed and this in turn, is responsible for the unique tasting and aromatic pulao /pilaf .

Its again a nawabi recipe made with a lot of care and attention like the biryani.Each grain of rice perfectly separated,veggie stock be perfectly cooked,yes it needs lots of patience & perfection,also the  flavours of this pilaf get aggravated with homemade yakhani. Slippery ribbons of caramelised onions in every mouthful.I got this recipe from my hyderabadi neighbour.

A dish worth trying once the result is amazing.

Ingredients:

A. Spices for bouquet garni ( masala potli)
3-4 strands of mace
1 tbsp coriander seeds/dhania
1/2 tbsp caraway seeds/shah jeera
3 cloves/laung /lavang 
2 inch cinnamon/dalchini
2 star anise (badiyan phool/star flower)
1/2 tbsp chopped ginger garlic
1 badi elaichi (black cardamom)

B. Veg Yakhni: 

1 cups chopped  mixed vegetable  like potato, carrots, beans, peas (Use veggies of your choice)
3 cups water
salt

C. Pulao:

 3 or 4 tbsp ghee
1 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 (dalchini)
3-4 green cardamom (green velchi)
3 cloves
1 cup curd/yogurt
1 bayleaf (tej patta)

D Garnishing :
1 medium onion, thinly sliced and fried till brown( birista )
1/4 cup chopped mint leaves - fried
1/4 cup fried cashew nuts /almonds

Method:

1 For bouquet garni take all the ingredients mentioned in A & B above  for the yakhni in any thin cloth & tie a knot on the  cloth  with the spices inside it.

2.Next add 3 cups of water, bouquet garni  add the chopped veggies and salt & cook till the veggies are par boiled ( till they are half done.)


3.Remove the potli by squeezing  and discard away the spices.
4.Next strain the stock/yakhni through a strainer (galna) and keep the half cooked veggies aside. 


5.Now lets prepare the Pulao:
6.Heat ghee in a pan. add the caraway seeds and fry till they sizzle. Next add  cinnamon, green cardamom ,cloves & saute for 1 minute.

 

8. Add the sliced onions and fry them till they are browned. Now mix the the ginger garlic paste.
9. Fry till the raw smell of the ginger garlic disappears. Now add the half cooked veggies and mix well for 2 minutes.
10.Add the drained basmati rice and mix the rice with the veggies.Now add curd & mix well
11.Pour 2 cups of the broth/yakhni. Add little  salt as we have already added salt to the yakhni.
12.Mix well and cover with a tight lid & cook for 10-15 minutes on dum.
13 Garnish with fried onions, fried mint leaves and fried cashew nuts.
14. Serve hot with mixed veg raita , punjabi kadi with papad & pickle .

Tip :
Add stock according to your rice, as it depends on the quality of rice & also on soaking time.

I use following ratio (1 cup rice : 11/2 cup stock).  If the rice is not cooked after step 12 then add little stock & cook on dum for 10 minutes.