Yakhni Veg Pulav

Sharing is caring!

Vegetable stock enhances not only soups but also rice dishes. Today I am going to share a vegetable and paneer pulav cooked in vegetable stock, and it is the yakhni veg pulav. Check out the full recipe with step-wise pictures.

Last year, I shared yellow paneer curry (not the Thai style curry) for the alphabet Y. This year also I was thinking of recipes similar to yellow curry rice. But while buying the biryani masala, I found Shan brands Punjabi yakhni pilau masala. No, I did not buy that masala, but that gave me the idea of exploring yakhni and yakhni based recipes.

What is Yakhni?

Yakhni means broth or stock. It can be chicken broth or meat broth or veg broth. You can find the usage of meat broth in mutton biryani recipes. So I decided to keep the spices simple and use vegetable stock to make a mild yet simple pulao recipe. That’s how I came up with this yakhni pulao recipe. Along with veggies, this time I included paneer as well and cooked it along with the rice. But you can fry them separately and add it to the pulav later as well.

Vegetable Broth:

Instead of water, we use vegetable broth or stock to cook the pulav and that’s what yakhni pulao is all about.

I used store-bought vegetable broth for this recipe, but you can use homemade one as well. If you are using store-bought one, check the sodium content and adjust the salt accordingly. I used low-sodium vegetable broth for this recipe.

Ingredients:

• 2 tsp oil
• 1 tsp cumin seeds
• 2-inch cinnamon
• Three green chilies
• 1 cup onion, chopped
• 1/2 cup mint leaves
• 1/4 cup carrot and peas
• 1 tsp garam masala
• 1/3 cup chopped paneer
• 1 tsp salt
• 1 cup rice (Washed and soaked for 15 mts and drained)
• 1.25 cups broth

Steps:

• Heat a pressure pan and cooker and add the oil.
• When the oil is hot, add the cumin seeds, cinnamon stick and green chilies.
• Saute for 30 seconds and add the chopped onions and cook until it turns translucent.

• Then add the mint leaves and cook until the mint leaves wilt.

• Next add the vegetables, paneer, salt, and garam masala. Mix thoroughly.

• Add the vegetable stock and rice.

• Scrape the bottom and mix it gently.

• Close the pressure cooker lid and put the weight on — Cook for one whistle over medium heat.
• Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes.

• Serve hot with any curry or korma or raita.

Recipe Notes-

• Adjust the salt and spices according to your preference.
• I used store-bought vegetable broth, but you can use homemade one as well. You can find my homemade vegetable broth here. Adjust the salt according to the sodium content in the broth.
• Adjust veggies according to your preference, but do not add more than 3/4 cup of vegetables.

Print Recipe

5 from 1 vote

Yakhni Veg Pulav

Yakhni veg pulav is a quick and easy pulav with vegetables and paneer cooked in vegetable stock and made in the pressure cooker.

Prep Time20 mins

Cook Time30 mins

Soaking Time15 mins

Total Time50 mins

Course: Entree

Cuisine: Indian

Keyword: pressure cook pulav recipe, yakhni veg pulav

Servings: 4

Calories: 286kcal

Author: Srividhya G

Ingredients

• 2 tsp oil
• 1 tsp cumin seeds
• 2- inch cinnamon
• 3 green chilies
• 1 cup onion chopped
• 1/2 cup mint leaves
• 1/4 cup carrot and peas
• 1/3 cup chopped paneer
• 1 tsp garam masala
• 1 tsp salt
• 1 cup rice Washed and soaked for 15 mts and drained
• 1.25 cups broth

Instructions

• Heat a pressure pan and cooker and add the oil.
• When the oil is hot, add the cumin seeds, cinnamon stick and green chilies.
• Saute for 30 seconds and add the chopped onions and cook until it turns translucent.
• Then add the mint leaves and cook until the mint leaves wilt.
• Next add the vegetables, paneer, salt, and garam masala. Mix thoroughly.
• Add the vegetable stock and rice.
• Scrape the bottom and mix it gently.
• Close the pressure cooker lid and put the weight on — Cook for one whistle over medium heat.
• Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes and serve hot with any curry or korma or raita.

Notes

• Adjust the salt and spices according to your preference. I used store-bought vegetable broth, but you can use homemade one as well. You can find my homemade vegetable broth here.
• Adjust the salt according to the sodium content in the broth.
• Adjust veggies according to your preference, but do not add more than 3/4 cup of vegetables.

Nutrition

Calories: 286kcal | Carbohydrates: 47g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1006mg | Potassium: 170mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1225IU | Vitamin C: 9.8mg | Calcium: 136mg | Iron: 1.2mg

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

[inlinkz_linkup id=817877 mode=1]

Sharing is caring!