2 min read
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Craving a flavorful and aromatic rice dish? Try this Restaurant-Style Veg Yakhni Pulao, made with a rich vegetable stock, fresh vegetables, fragrant basmati rice, and authentic Indian spices. It’s a wholesome one-pot meal that’s perfect for lunch, dinner, festive occasions, or family gatherings.
📝 Ingredients
For the Veg Yakhni (Stock)
1 litre water
1 onion, roughly chopped
1 carrot, chopped
⅓ cup beans
4–5 cauliflower florets
½ potato, cubed
2 cabbage leaves
8–10 garlic cloves
1-inch ginger, sliced
10–12 coriander stems
1 tsp cumin seeds
1 black cardamom
3 green cardamoms
1 star anise
1 tsp black peppercorns
2 bay leaves
4 cloves
1 small cinnamon stick
Salt to taste
Vegetables
1 cup cauliflower florets
½ cup carrots, diced
½ cup beans, chopped
½ cup green peas
1 potato, cubed (optional)
2 onions, sliced & fried
Rice
1 cup basmati rice (washed & soaked for 30 minutes)
For the Pulao
2 tbsp ghee
1 tbsp oil
1 onion, thinly sliced
1 tsp ginger-garlic paste
2 green chillies, slit
½ tsp cumin seeds
Salt to taste
½ cup whisked curd
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
2 cups prepared Veg Yakhni
1 tsp rose water or Rooh Kewra
Fresh coriander leaves
Fresh mint leaves
Fried onions
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