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
Signature

15 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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  14. attractive piece of information, I had come to know about your blog from my friend arjun, ahmedabad,i have read atleast eleven posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards,
    dosakaya pachadi

    ReplyDelete

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