Vegetable Yakhni Pulao

Ingredients:

For Yakhni / Broth:

¾ cup- Potatoes, diced

1 cup- Carrot, chopped

½ cup- Onions, chopped

¼ piece of a Nutmeg

2 strands of Mace

1 tsp. Cumin seeds

4- Cloves

1 inch piece of Cinnamon

4- Green cardamoms

1 tsp. Black pepper corns

1- Bay leaf

For Pulao:

1 ½ cup- Basmati rice, soaked

2 ½ cup- Yakhni/broth

¼ cup- Yogurt

1 tbsp. Ginger-Garlic paste

1- Bay leaf

3- Green cardamom

4- Cloves

2- Green chilies

1 cup- Carrot, cubed

½ cup- Green peas

½ cup- Potato, cubed

1 tsp. Garam masala powder

3 tbsp. Clarified butter/Ghee

Fried onions for garnishing

Method:

1. For the broth: Cook the chopped veggies and the spices (mentioned under ingredients for yakhni) in 4 ½ cups of water on a medium low flame till the veggies become completely mushy and tasteless.

2. Mash the veggies with a ladle. Filter and collect the broth, discard the veggies.

3. For the Pulao: Heat a pan with Ghee and fry the bay leaf, green cardamom and cloves to get an aroma.

4. Add green chilies and ginger-garlic pastes and sauté for a minute.

5. Add carrot, green peas, potato, garam masala powder and fry for 3-4 minutes on a medium high heat.

6. Pour 2 ½ cups broth, add salt and bring it to a boil.

7. Mix the yogurt with rice and add this to the boiling water and cook the rice on a medium low flame till there is no water left which means the rice is fully done. 

8. Garnish with fried onions and serve………….