Veg Yakhni Pulao :
Ingredients :
1/2 Floret Cauliflower
1Large Potato
1 Carrot
1/4 Cup Peas
1 Carrot
1/4 Cup Peas
1 Medium onions
1/2 Cup Curd
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 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
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
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:
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:
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.
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.
Hi !
ReplyDeleteI came across your blog while searching for a Chicken Keema recipe. YOu have really good and homely recipes posted here. Thank you. I'm a working mother and was thinking of buying a slowcooker to save some cooking time every evening. Please let me know the best slow cooker option I can get and if getting a slow cooker has helped make your life easy ?
Thanks,
Neha
Hi Neha,
ReplyDeleteThanks for your kind comments.
I started with 3 quart Rival slow cooker which worked wonderfully for my family of 3. I also have a 6 quart Crockpot but I was not impressed by it.
I suggest you go for the smallest 3 or 4 quart if you can find. That should work for small families. The bigger ones are for cooking large quantities which is not always possible for a small family.
I vote for Rival as I had best experience with that .
Neha ,
ReplyDeleteI have consistently used slow cooker for almost 3 years and I am working. deals are something which turn out well , I mostly used 4 hour setting as my husband was working from home at that time and when I used go out shopping on weekends. I would suggest start it in the evening time for next day's meal till the time you get used to the slow cooker and find what works for you.