Cook's Hideout: Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao)

September 29, 2013

Yakhni Pulao (Hyderabadi Vegetable Yakhni Pulao)

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

Method:
  • 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.

Logo courtesy : Preeti
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
S for Sheer Qurma
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14 comments:

  1. Yakhani puloa looks super inviting and very very healthy one as we the veg stock for it :) looks super yummy dear !!

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  2. This pulao has been on my list for a while...such a beautifully prepared dish Pavani...good choice!

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  3. Yakhni pulao looks fantabulous and both pulao and gravy makes me hungry..

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  4. both the pulao and the paneer dish looks awesome!! truly delicious!!

    Sowmya

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  5. Very clever selection of Y, Pavani. This pulao is certainly very flavorful.

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  6. Super Pulao..and my eyes cant stop gazing at that creamy paneer too.

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  7. amazing platter with combo of pulao and paneer... tasty

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  8. Pulao and gravy best combo meal ever.

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  9. Yakhni pulav with paneer gravy looks yummy !

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  10. Oh Now I knw why one of the blogs had sweet potatoes under yam! I have seen this recipe before, didn't know it was Hydrabadi cuisine..

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  11. Yakhani is Hydrabadi. Sorry but somehow I never made the connection. I wanted to make this for my FIL's birthday tomorrow till I remembered his swinging sugar levels. So maybe I will try it some other time. This is tempting me and the meat stock always put me off.

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  12. That is a wonderful pulav...Didn't know it was hyderabadi though:-)

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  13. The rice dish looks wonderful. Thanks for the mention. You made my day :)

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