Yakhni Pulao


For The Spice Bag 

Coriander seeds - 1 tbsp 

Cumin seeds - 1 tsp 

Fennel seeds - ½ tsp 

Ginger - 5-inch piece 

Garlic - 5 to 6 cloves 

For The Veg Stock/Yakhni 

Vegetables like potatoes, carrots, broccoli, cauliflower, etc - 1½ cups 

Peas - ½ cup 

Water - 4 to 5 cups 

Salt - as per taste 

For The Vegetable Yakhni Pulao 

Ghee - 2 tbsp 

Basmati rice - 1 cup (30 min pre-soaked) 

Bay leaves - 2 to 4 

Thinly sliced onion - 1 large 

Green cardamom - 2 to 4 

Black cardamom - 1 

Cinnamon - 1 inch 

Black pepper - 4 to 5 

Cloves - 5 

Strained curd - 1 tbsp 

Salt - as per taste 

For Garnishing 

Browned crisp onions - 1 cup 

Coriander leaves - 1 cup 

Mint leaves - ½ cup 

Fried cashews - 10 to 11 

Ghee - 1 tbsp


1.Take all the spices and tie them in a muslin cloth.Add all the ingredients of the yakhni into a pan along with the stock spice bag. Boil it all till the vegetables are half cooked. Take the bag, squeeze it and discard it.

2.Use a strainer to separate the stock from the vegetables. Set the vegetables aside. Take the stock in a bowl. Any soup left after making the pulao can be used in other veg dishes.

3.Take a deep bottomed pan and add ghee to it. When the ghee is hot, add the whole spices into it. When the spices are fragrant, add the onions to it. Fry it till brown. Now, add the soaked basmati rice into it. Fry the rice for a minute. To this, add the vegetables kept aside. Mix thoroughly till they are well mixed.

4.Now, add the stock and salt. Remember that we have salt in the stock as well. So, adjust the salt accordingly. Add the curd and combine everything well. Use a tight lid to cover. Cook the pulao on medium flame for 15 to 20 minutes. Check if the rice is cooked. If not, add some warmed stock and cook for an extra of 5 minutes.

5.When done, garnish the pulao with the coriander and mint leaves, cashews and brown onions. Drizzle around 1 tbsp of ghee over the pulao. Serve hot with raita or a gravy.