Nadru yakhni pulao

Name: Nadru yakhni pulao
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 gm nadru; 200 gm rice; 150gm curd; 2 tbsp ghee; 3 tbsp oil; 1 tsp cumin seeds; 4 green chillies; 4 cloves; 1 tsp grated ginger; 1 bayleaf; 1 tsp salt; 3 tbsp makhana; Pinch sugar; 1 tsp fennel; 1 tsp coriander seeds; stick Cinnamon; 2 cardamom; 5 pepper corn

Epseeta Panigrahi @Epseeta

Nagpur

#CA2025
Nadru ( Lotus stem) Yakhni pulao is a kashmiri delicacy.
The flavours are very unique and subtle.

Epseeta Panigrahi @Epseeta

Nagpur

#CA2025
Nadru ( Lotus stem) Yakhni pulao is a kashmiri delicacy.
The flavours are very unique and subtle.

Saved

Ingredients

45 minutes

2 servings

250 gmnadru
200 gmrice
150gm curd
2 tbspghee
3 tbspoil
1 tspcumin seeds
4green chillies
4cloves
1 tspgrated ginger
1bayleaf
1 tspsalt
3 tbspmakhana
Pinchsugar
1 tspfennel
1 tspcoriander seeds
stickCinnamon
2cardamom
5pepper corn

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Steps

45 minutes

1

Wash and soak rice for 15 minutes and boil nadru, strain it and keep it aside.
2

Grind green chillies, ginger, cloves fennel and coriander without water.Take cooker add ghee and oil, gradually add cumin seeds,bay leaf, cardamom, cinnamon and grinded masala.Gradully add boiled nadru,fry for 5 minutes and add grounded curd.
3

Keep stirring continuously otherwise the curd becomes a curdle add rice fry for 5 minutes, add salt and sugar add an adequate amount of water.
4

Cook for two whistles,dry roast makhana and garnish.