Food & Drink Magazine

Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao)

By Pavani @napavani
Blogging Marathon# 32: Letter Y
Theme: A-Z Vegetarian Dishes of Andhra Pradesh
Dish: Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao)
Letter Y means we are almost close to the finish line, that is we are almost at the end of the month long marathon. Y was a little find a dish for and as I was discussing with my mom, she said make something with 'Yam'. Yam in India means Kanda (Telugu) or Suran (Hindi). But Yam in US is a variety of sweet potato. Because of all this ambiguity, I wanted to make something else.
Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao) Once I found this recipe for Yakhni Pulao, my search ended. Yakhni means 'Stock'. Traditionally Yakhni Pulao is made with stock made with meat, but I used vegatables to make stock. Recipe adapted from Veg Recipes of India and Paaka Shaale.
Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao) This is a mild tasting rice dish and needs to be served with a spicy gravy curry on the side. A simple onion raita will also go very well.
Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao) Ingredients:
For the Stock:
Water - 5cups
Carrot - 1 small, chopped
Onion - 1 small, chopped
Shahjeera - 1tsp
Coriander seeds - 1tbsp
Cloves - 3
Elaichi - 3
Cinnamon stick - 2" piece
For the Rice:
Basmati Rice - 2cups
Onion - 1small, finey chopped
Carrot - 1 medium, thinly sliced
Cauliflower - 1cup, cut into florets
Green Beans - ½cup, thinly sliced
Green Peas - ½cup
Ginger-garlic paste - 1tsp
Yogurt - 1cup, whisked well
Salt - to taste
Other Ingredients:
Onion - 1 medium, thinly sliced
Mint - ½cup, finely chopped
Cilantro - ½cup, finely chopped
  • Make the Stock: Put shahjeera, coriander seeds, cloves, elaichi and cinnamon stick in a cheesecloth and form a small bouquet. Combine all the ingredients under 'Stock' along with the bouquet in a medium sauce pan. Bring the mixture to a boil and simmer on medium flame for 10~12 minutes. Drain the veggies and reserve the stock,
  • Make Caramelized Onions: Heat 2tbsp oil and fry the thinly sliced onions until browned around the edges and slightly caramelized. Set aside until ready to use.
  • Make the Rice: In a heavy bottomed pan; heat 3tbsp oil and add the onions and saute until translucent. Add ginger-garlic paste and cook for 1 minute. Then add the chopped veggies and cook covered until they turn tender, about 5~7minutes.
  • Add the whisked yogurt and mix well. Add 4cups of stock, bring the mixture to a boil, cover and simmer on medium-low flame until the water is evaporated and the rice is tender. Add more water if rice is not cooked. Turn off the heat and set aside covered for 5~10minutes, before serving.
Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao) I served with a spicy paneer gravy curry and onion raita.
Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao) Logo courtesy : Preeti Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32. Previously on A-Z Vegetarian Dishes of Andhra Pradesh:
A for Aava Pettina Aratikaya Kura
B for Bagara Baingan
C for Chimmiri
D for Dosakaya Pachadi
E for Erra Gummadikaya Pulusu
F for Firni
G for Gongura Pulihora
H for Haleem/ Vegetarian Haleem
I for Iguru/ Vankaya-Senagapappu Iguru
J for Jonna Pindi Kudumulu K for Kakarakaya Podi Kura L for Lauju/ Laskora (Kobbari Lauju) M for Menthi kura Pappu N for Nuvvulu-Mamidikaya Pachadi O for Onion Pachadi P for Pindi Miriyam Q for Qabooli Biryani R for Ragi-Barley Sankati S for Sheer Qurma T for Thelega Pindi Kura U for Upma-Pesarattu V for Veg Dum Biryani W for Wadiyala Pulusu X for Xperience Hyderabadi Irani Samosa & Chai Signature

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