How To Make Veg Yakhni Pulao | Pulao Masala Recipe At Home | वेज यखनी पुलाव घर पर कैसे बनाएं
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How To Make Veg Yakhni
How To Make Veg Yakhni Pulao | Pulao Masala Recipe At Home | वेज यखनी पुलाव घर पर कैसे बनाएं
#vegpulavrecipe #chefajaychopra #recipe
Portion servings: 4-5 pax
Preparation time: 15 mins
Cooking time: 40 mins
Calories: 132 kcal per pc
Pulav Ingredients
Soaked basmati rice ½ cup
Cauliflower florets 1 cup
Green peas ½ cup
Winter potato peeled 3-4 pcs
Winter carrots ½ cup
Red amaranth leaves 1 cup
Onion sliced 4-5 pcs
Green chilli 3 pcs
Ginger ½ inch
Garlic cloves 5-6 pcs
Coriander seeds 1 tbsp
Bayleaf 2-3 pcs
Black pepper 14-15 pcs
Cinnamon 2 inches
Green cardamom 5-6 pcs
Black cardamom 2 pcs
Star anise 2 pcs
Cloves 5-6 pcs
Fennel seeds 2 tbsp
Ghee 2 tbsp
Ginger-garlic paste 1 tbsp
Salt 1 tbsp
Red chilli powder 1 tbsp
Turmeric powder ½ tbsp
Coriander powder 1 tbsp
Raisins 10-12 pcs
Cashew 8-9 pcs
Water 3 cups
Raita Ingredients
Curd ½ cup
Pomegranate seeds ¼ cup
Black salt ½ tsp
Roasted jeera powder ½ tsp
Mint leaves chopped 1 tbsp
Stock for Yakhni pulao:
Heat a litre of water in a pressure cooker.
Add roughly chopped carrots, onion dices, green chilli, ginger and add to the pressure cooker.
Then add whole coriander seeds, saunf, bayleaf and pressure cook them for 3-4 whistles.
Once cooked, cool it a little bit, mash them with the masher.
Then strain it to a bowl and keep aside.
For yakhni masala:
Heat a pan, add cinnamon, cloves, black pepper, star anise, fennel seeds, black cardamom, green cardamom, bay leaf and lightly toss it.
Cool them down and then grind it to a fine powder.
Yakhni pulao:
Heat a pan, add ghee, sliced onions and saute them until golden brown.
Now add ginger-garlic paste, salt, red chilli powder, turmeric powder, coriander powder and saute them.
Then add cauliflower florets, carrots, peeled potato wedges, red amaranth leaves, green peas, slit green chilli and cook them for 5-10 mins on medium flame.
Later add soaked rice, veg yakhni stock, yakhni masala mix, raisins, cashew and lightly mix it.
Cover it with a lid and cook until the rice is fully done. Keep the flame to medium.
Raita:
In a bowl add curd, whisk it.
Then add black salt, roasted jeera powder and mix it well.
Lastly add chopped mint leaves, pomegranate seeds and fold it.
Raita is ready to serve.
Subscribe to my channel here : @chefajaychopra
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For more information and many more recipes, Visit us at:
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#vegpulavrecipe #chefajaychopra #recipe
Portion servings: 4-5 pax
Preparation time: 15 mins
Cooking time: 40 mins
Calories: 132 kcal per pc
Pulav Ingredients
Soaked basmati rice ½ cup
Cauliflower florets 1 cup
Green peas ½ cup
Winter potato peeled 3-4 pcs
Winter carrots ½ cup
Red amaranth leaves 1 cup
Onion sliced 4-5 pcs
Green chilli 3 pcs
Ginger ½ inch
Garlic cloves 5-6 pcs
Coriander seeds 1 tbsp
Bayleaf 2-3 pcs
Black pepper 14-15 pcs
Cinnamon 2 inches
Green cardamom 5-6 pcs
Black cardamom 2 pcs
Star anise 2 pcs
Cloves 5-6 pcs
Fennel seeds 2 tbsp
Ghee 2 tbsp
Ginger-garlic paste 1 tbsp
Salt 1 tbsp
Red chilli powder 1 tbsp
Turmeric powder ½ tbsp
Coriander powder 1 tbsp
Raisins 10-12 pcs
Cashew 8-9 pcs
Water 3 cups
Raita Ingredients
Curd ½ cup
Pomegranate seeds ¼ cup
Black salt ½ tsp
Roasted jeera powder ½ tsp
Mint leaves chopped 1 tbsp
Stock for Yakhni pulao:
Heat a litre of water in a pressure cooker.
Add roughly chopped carrots, onion dices, green chilli, ginger and add to the pressure cooker.
Then add whole coriander seeds, saunf, bayleaf and pressure cook them for 3-4 whistles.
Once cooked, cool it a little bit, mash them with the masher.
Then strain it to a bowl and keep aside.
For yakhni masala:
Heat a pan, add cinnamon, cloves, black pepper, star anise, fennel seeds, black cardamom, green cardamom, bay leaf and lightly toss it.
Cool them down and then grind it to a fine powder.
Yakhni pulao:
Heat a pan, add ghee, sliced onions and saute them until golden brown.
Now add ginger-garlic paste, salt, red chilli powder, turmeric powder, coriander powder and saute them.
Then add cauliflower florets, carrots, peeled potato wedges, red amaranth leaves, green peas, slit green chilli and cook them for 5-10 mins on medium flame.
Later add soaked rice, veg yakhni stock, yakhni masala mix, raisins, cashew and lightly mix it.
Cover it with a lid and cook until the rice is fully done. Keep the flame to medium.
Raita:
In a bowl add curd, whisk it.
Then add black salt, roasted jeera powder and mix it well.
Lastly add chopped mint leaves, pomegranate seeds and fold it.
Raita is ready to serve.
Subscribe to my channel here : @chefajaychopra
🍽 AMAZON SHOP 🍽
You can now buy the products used in the recipe with just one click. 👇🏻
Chef Ajay Chopra's Amazon Store:https://www.amazon.in/shop/chefajaych...
Indian Cooking Essentials 🧑🏼🍳
https://cutt.ly/GQkfOfX
Bakeware Essentials 🧁
https://cutt.ly/AQkfzd5
Kitchen Organizers 🍱
https://cutt.ly/JQkfnN0
Crockery and Dinnerware ☕️
https://cutt.ly/oQkfWNU
Smart Kitchen Appliances⚙️
https://cutt.ly/jQkfghP
Unique Kitchen Products 🥣
https://cutt.ly/DQkfPNR
Kitchen Storage Essentials 🥡
https://cutt.ly/tQkfF4R
Vegetable Choppers/Slicers 🔪
https://cutt.ly/OQkfHZO
Cook Books and Recipe Books 📒
https://cutt.ly/UQkgj3x
Sustainable Kitchen Products 🍀
https://cutt.ly/PQkgxjo
For more information and many more recipes, Visit us at:
https://www.chefajaychopra.com
Facebook :Facebook: Ajaychoprachef
Twitter : Twitter: mchefajaychopra
Instagram : Instagram: chefajaychopra
2 سال پیش
در تاریخ 1401/10/19 منتشر شده
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