Tuesday, December 24, 2013

Veg Yakhni Pulao

I have been following Sanjeev Kapoor Kitchen Khiladi now a days and I found Veg Yakhni Pulao by Tripti Khan very interesting , so I made it and it turned out fabulous. I have done minor changes to recipe like masala ingredients according what is had and also changed measurements. You can watch the original recipe on 13 Dec 2013 episode.I used Kali Jeera rice which is very fragnant and is used in West Bengal.

Veg Yakhni Pulao :

Ingredients :
1/2 Floret Cauliflower
1Large Potato
1 Carrot
1/4 Cup Peas
1 Medium onions
1/2 Cup Curd
Ginger Garlic Chili Paste ( Made from 1 inch Ginger, 6 cloves of Garlic pods , 3 small Green Chili)
1 Tsp Garam Masala Powder
2 Bay leaves
6 Cloves
1 Big Cardamom
2 Green Cardamom
2 - 1 Inch Dalchini(Cinnamon stick )
2 Tbsp oil
Salt to taste
2 Cups Kali Jeera rice or Basmati Rice
3 Cups stock

Stock :
1/2 Floret Cauliflower
1 Big Carrot
1/4 cup Peas
10 Peppercorns
2 Dalchini (Cinnamon) 1 inch pieces
1 Big Cardamom
2 Small Green Cardamom
1 Tsp Cumin Seeds
6 Cloves
1 bay Leaf
2 Tbsp Whole Coriander seeds
2 Tbsp Whole Fennel Seeds
4 cups water

Method for Stock Preparation:
Cut Cauliflower, Carrot into medium pieces . Add Cauliflower florists, Carrot and Peas to a pan, Add water, add all the dry spices ( you can tie these into a Muslim cloth and place in the pan if you like) . Let it simmer for 15-20 minutes till vegetables are soft. Use a sieve to strain the stock. This should give you 3 cups of water.

Method for Pulao Preparation:

Cut Cauliflower into big florets, cut Carrot into thin slices, cut potato into big pieces. Soak rice in water for 15 minutes and strain.

Add Ghee to a Pan, add Bay leaf, Cardamom, Cinnamon,Cloves and saute the spices. Add chopped Onion , fry till light brown,  add ginger-garlic-green chili paste ,Garam Masala powder and saute for 2 minutes. Add Curd , vegetables , rice and saute for two minutes. Add stock ,salt, bring it to a boil, cover tightly and cook on very slow flame for 15 minutes.

Once done , Serve hot with Curd Chutney.