Veggi Yakhni Pulao

Name: Veggi Yakhni Pulao
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For vegetable:-; 1/2 cup peas 1/2 cup peas; 1/2 cup sweet corn; 7-8 florets of cauliflower; 1 potatoes chopped in cubes; 1/2 carrot chopped; 1/2 onion petals; 2 cups water; 1 cup basmati rice soaked in water; 2-3 tbsp ghee/oil; 1 bay leaf; 5 cloves; 1 inch cinnamon; 2 pods cardamom; 1/2 tsp saunf / fennel; 5-6 pepper; 1 tbsp ginger garlic paste; 1 green chilli silt; 1 tsp cumin; 1 onion chopped; 1/2 capsicum chopped; 2 tbsp fried onion; 3 tbsp coriander leaves; 8-10 kishmish / raisins; 5-6 strands saffron; 7-8 cashew nuts; 1 sprig curry leaves

Kalpana Solanki @cook_13477867

#goldenapron
#riseisthebest

Kalpana Solanki @cook_13477867

#goldenapron
#riseisthebest

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Ingredients

50 mins

4 servings

For vegetable:-
1/2 cup peas 1/2 cup peas
1/2 cupsweet corn
7-8florets of cauliflower
1potatoes chopped in cubes
1/2carrot chopped
1/2onion petals
2 cupswater
For pulao:-
1 cupbasmati rice soaked in water
2-3 tbspghee/oil
1bay leaf
5cloves
1 inch cinnamon
2 podscardamom
1/2 tspsaunf / fennel
5-6pepper
1 tbspginger garlic paste
1green chilli silt
1 tspcumin
1onion chopped
1/2capsicum chopped
2 tbspfried onion
3 tbspcoriander leaves
8-10kishmish / raisins
5-6 strandssaffron
7-8cashew nuts
1 sprigcurry leaves

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Steps

50 mins

1

Firstly collect all ingridents and boiled vegetables in 2 cups of water. In a non stick kadai heat 1 tbsp ghee/butter and add all whole masala and cumin seeds and saute for seconds.
2

Add onion and add ginger garlic paste till the raw aroma disappears.
3

Then add in boiled vegetables and saute for two minutes.
4

Now add curd and saute low flame. Now add prepared veg stock 2 cups and mix well.
5

Now add basmati rice and mix well and 2 tsp soaked Kesar in milk and mix well.
6

Now add fried onion and cover and simmer for 20-25 minutes or till rice gets cooked completely.
7

Now open a lid and serve veg Yakhni pulao with curd or curries.