By Ujjainee Roy
January 4, 2024
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Make a delicious Yakhni pulao at home with fresh mushrooms! Yakhni is a Kashmiri broth made with infused spices which can be used to make a rice-based dish known as Yakhni Pulao. Bookmark this recipe for a terrific dinner!
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– 1 cup mushrooms, sliced – 1 cup yogurt – 1 large onion, thinly sliced – 2 tablespoons ghee – 1 cinnamon stick – 3-4 green cardamom pods – 4-5 cloves – 1 black cardamom pod – 1 bay leaf – 1 teaspoon cumin seeds – 1 teaspoon fennel seeds – 1 spoon ginger-garlic paste – 4 cups water – 1.5 cups basmati rice – 1 cup mixed vegetables (carrots, peas, beans) – 1/2 spoon red chili powder
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Heat ghee and add sliced onions and sauté until golden brown. Add cinnamon, green cardamom, cloves, black cardamom, bay leaf, cumin seeds, and fennel seeds, ginger-garlic paste and sauté for a minute. Add the mushrooms and cook well
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Whisk the yogurt in a bowl and add it to the pot. Pour in water, add salt to taste, and bring the mixture to a boil. Simmer for 20-25 minutes and strain the yakhni to separate the broth from the solid ingredients.
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In a separate pot, heat ghee. Add cumin seeds and let them splutter. Add sliced onions and sauté. Add mixed vegetables and sauté for a few minutes until they are slightly tender. Stir in the soaked and drained basmati rice. Sauté for 2-3 minutes
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Add the strained mushroom yakhni to the rice mixture. Add garam masala, turmeric powder, red chili powder, and salt to taste. Mix well. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes.
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Once the pulao is cooked, fluff the rice with a fork. Add the reserved sautéed mushrooms and gently mix.
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Garnish the Mushroom Yakhni Pulao with fresh coriander leaves. Serve hot, either on its own or with raita or a side salad.
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