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.

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.

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.

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.

I served with a spicy paneer gravy curry and onion raita.

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