Veg Yakhni Pulao

Ingredients

2 cups Basmati Rice
2 cups Chopped Mix Veggies
1 tblsp Dhania Seeds
1 tsp Loong
3-4 Nos. Strands Mace/Javitri
2½ tsp Shah Jeera
3 Nos. 1” Cinnamon Stick
¼ tsp Jaiphal
½ tblsp Garlic Paste
¼ tblsp Ginger Paste
3-4 Nos. Green Elaichi
½ cup Onions Sliced
1 cup Yogurt
4 tblsp Ghee
Salt to Taste
Fresh Hara Dhania Chopped
Fresh Phudina Chopped
½ cup Fried Onions
Fried Kaju

Method

Wash and soak rice 1 hour before the preparation. Take a muslin cloth and place it in a bowl to make a potli. Add Dhania seeds, 3-4 loong, mace, 1½ tsp shah jeera, 2 cinnamon sticks, jaiphal and tie it like a potli with a thread and keep it aside.

Par boil all the veggies with a a little haldi powder and salt to taste. Strain and keep it aside. Take a sauce pot heat ghee. Add onions and saute until translucent. Add shah jeera, loong, cinnamon stick, elaichi and saute for another 1 minutes until spices flavours. Add G/G paste, all the veggies and mix well. Add yogurt, salt to taste with 4 cups of water and mix well. Put the Yakhni masala potli into the mixture and bring to boil.

As soon as the stock start boiling add rice and mix well. Let the rice cook, stirring and mixing slowly. As you find water soaking up add 1 cup more water and cover the lid with a damn cloth and the lid. Simmer the heat and let it dum for another 10 to 15 minutes.

GarNICHE with Fried kaju, Chopped Hara Dhania and Phudina, and Fried Onions.

Tips & Notes:

For Veggies use: Cauliflower, Greens peas, Fresh corns, Mushroom, French Beans, carrots, Panner and potatoes. If using potatoes and paneer make sure to fry them before use.