Vegetable Yakhni Pulao Recipe

Step 1: To begin making the Vegetable Yakhni Pulao Recipe, first roast all the spices including shahi jeera, coriander seeds, fennel seeds, cloves, cardamom, cinnamon stick and whole black peppercorns in a small pan over medium heat

Step 2: This will take about 4 to 5 minutes

Step 3: Once roasted, make a coarse powder and keep aside

Step 4: Prepare the caramelized onions for garnish

Step 5: Heat a pan with some oil

Step 6: Add the thinly sliced onions and cook till it turns brown in colour

Step 7: Keep it aside

Step 8: In another small pan, add a tablespoon of ghee and roast the cashewnuts over medium heat until golden brown and crisp

Step 9: Once golden brown, add the raisins and saute for a few minutes and turn off the heat

Step 10: Keep this aside for garnish

Step 11: The final step is to cook the rice with the stock and vegetables

Step 12: In a large sauce pan over medium heat, add 3 tablespoons of ghee

Step 13: Add the onions, ginger, garlic, green chilies, bay leaf and saute until the onions soften and you get good aromas

Step 14: Add the spice powder mix, the chopped vegetables and the rice

Step 15: Stir for a few minutes until you can see the rice is well coated with the spices

Step 16: After a few minutes, add the vegetable stock/water and the yogurt

Step 17: Add the salt and the chopped mint leaves

Step 18: Stir well to combine

Step 19: Bring the Yakhni Pulao to a brisk boil

Step 20: Once it comes to a brisk boil, turn the heat to low, cover the pan and cook the pulao until all the rice is absorbed

Step 21: The rice should be of grainy texture

Step 22: Once all the water is absorbed, turn off the heat

Step 23: Allow the Yakhni Pulao to rest for 10 minutes before you can stir

Step 24: After 10 minutes, open, add the chopped coriander leaves and give it a stir with a large fork and fluff up the rice

Step 25: Transfer to a serving dish, garnish with the caramelised onions, cashew nuts and mint leaves

Step 26: Serve the Yakhni Pulao Recipe along with Paneer Tikka Masala, Punjabi Dal Tadka and Phulka for a special weekend dinner