Fragrant, comforting, and easy to serve as a complete meal, Yakhni Pulao Recipe | Vegetable Yakhni Pilaf is a vegetarian awadhi rice made with oil, cashew, and almonds in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 4 Servings
- Category: rice
- Cuisine: awadhi
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)
Method
- Firstly, in a large kadai, heat 2 tbsp oil and add 2 tbsp cashews, 2 tbsp almonds and 2 tbsp raisins.
- Roast till the nuts turn golden brown. Keep aside.
- Now add 1 onion, 1 inch of ginger, 5 cloves of garlic, and 6 chilli and sauté until the onions turn golden brown.
- Further add 5 beans, 1 carrot, 3 tbsp peas, 1 potato, ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp garam masala.
- Sauté on a low flame till the spices turn aromatic.
- Now add ½ cup curd and cook till the oil separates from the sides.
- Add 3 cups of veg stock, 2 tsp salt, and bring to a boil.
- Further add 1½ cups of basmati rice and mix gently.
- Cover and simmer for 20 minutes, or until the rice is tender and cooked through.
- Also, add 3 tbsp of coriander, fried nuts, and mix gently without breaking the rice.
- Finally, enjoy Yakhni Pulao Recipe with raita.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
