Yakhni Pulao Recipe

Time and servings

Prep time	15 min
Cook time	30 min
Total time	45 min
Serves	4 servings

Nutrition

Per servings.

Nutrient	Amount
Calories	668 kcal
Carbohydrates	110 g
Protein	18 g
Fat	19 g
Saturated fat	2 g
Sodium	2534 mg
Potassium	890 mg
Fiber	8 g
Sugar	11 g
Vitamin A	5012 IU
Vitamin C	153 mg
Calcium	188 mg
Iron	5 mg

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About

Yakhni Pulao traces its roots to Muslim cooks from Lucknow and regions of present-day Pakistan. They perfected a method that steeps rice in a clear aromatic stock called yakhni. That approach creates a fragrant rice dish that looks inviting on any table. It also bridges biryani and pulao by using stock-driven flavour with gentle grain handling. In this vegetarian version, you build depth with a well-seasoned vegetable stock. Basmati rice gives long, separate grains and a light bite. Generous minced garlic perfumes the pot and lifts the savoury notes. Whole spices like cinnamon, bay, and cloves warm the stock without overpowering it. Finally, the kitchen fills with aroma as the steam carries the spice and garlic. Begin by simmering onions, herbs, and spices to extract a clear stock. Strain the pot and measure liquid to match the rice for proper texture. Toast rinsed basmati briefly in ghee to add a nutty layer. Then, pour in the hot stock and cook over gentle heat until the grains are set. Rest the pot so trapped steam finishes the centre without clumping. Add small portions of carrots, peas, or beans if you want colour and keep quantities limited. Skip large handfuls of raisins because extra sweetness can shift the dish away from savoury. Serve the pulao hot with simple raita for a cool contrast. Salan or dal fry tadka turns the plate into a complete meal. Fun Fact:

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Ingredients

• 2 tbsp oil
• 2 tbsp cashew
• 2 tbsp almonds
• 2 tbsp raisins
• 2 bay leaf
• 1 inch cinnamon
• 1 tsp pepper
• 1 tsp fennel
• ½ javetri
• ½ tsp cloves
• 1 tsp cumin
• 1 onion (sliced)
• 1 inch ginger (grated)
• 5 cloves garlic (finely chopped)
• 6 chilli (slit)
• 5 beans (chopped)
• 1 carrot (chopped)
• 3 tbsp peas
• 1 potato (cubed)
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp garam masala
• ½ cup curd
• 3 cup veg stock
• 2 tsp salt
• 1½ cup basmati rice (soaked)
• 3 tbsp coriander (finely chopped)

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Instructions

1. Firstly, in a large kadai, heat 2 tbsp oil and add 2 tbsp cashews, 2 tbsp almonds and 2 tbsp raisins.
2. Roast till the nuts turn golden brown. Keep aside.
3. Now add 1 onion, 1 inch of ginger, 5 cloves of garlic, and 6 chilli and sauté until the onions turn golden brown.
4. Further add 5 beans, 1 carrot, 3 tbsp peas, 1 potato, ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp garam masala.
5. Sauté on a low flame till the spices turn aromatic.
6. Now add ½ cup curd and cook till the oil separates from the sides.
7. Add 3 cups of veg stock, 2 tsp salt, and bring to a boil.
8. Further add 1½ cups of basmati rice and mix gently.
9. Cover and simmer for 20 minutes, or until the rice is tender and cooked through.
10. Also, add 3 tbsp of coriander, fried nuts, and mix gently without breaking the rice.
11. Finally, enjoy Yakhni Pulao Recipe with raita.

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Step-by-step

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Video

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Tips

Yakhni Pulao cooks basmati in a clear aromatic vegetable stock. As a result, the rice tastes fragrant and gently spiced.

1. Veg Stock: Simmer onions, garlic, herbs, and whole spices, then strain for a clean yakhni.
2. Rice Choices: Rinse the basmati rice thoroughly until the water runs clear, then soak it for 20 minutes.
3. Vegetables: Add small amounts of carrots or peas so grains stay loose.
4. Dry Fruits Choice: Limit raisins to a few pieces to keep the dish savoury.
5. Resting: Rest 10 minutes off the heat, then fluff and garnish with fried onions and herbs.

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Notes

• Firstly, be sure to add vegetable stock to make the pulao both nutritious and flavorful.
• Also, adding curd gives sourness and richness to the pilaf.
• Additionally, cook on a low flame or pressure cook for 2 whistles.
• Finally, Yakhni Pulao Recipe tastes great when served slightly spicy.