पुलाव तो हज़ारो बार बनये होंगे सिर्फ1बार मेरा ये तरीका देखलेंगे तोअभी केअभी बनएंगे ALOO YAKHNI PULAV

Ingredients

• 5 cups Water (use the same measuring cup you will use for rice to keep ratio exact)
• 1 tablespoon Cumin Seeds (whole seeds, toasted lightly)
• 2 tablespoons Coriander Seeds (whole seeds)
• 1 tablespoon Fennel Seeds
• 5 pieces Cloves
• 1 piece Star Anise (Javitri)
• 1 large pod Green Cardamom Pods
• 2 small pods Green Cardamom Pods
• 1 piece Cinnamon Stick
• 1 teaspoon Black Peppercorns (lightly crushed)
• 2 medium Onion (one for stock, one for frying; sliced)
• 1/4 cup Coriander Stems with Leaves (roughly chopped; stems for stock, leaves for garnish)
• 4 pieces Green Chili (adjust heat; 2 for stock, 2 for later)
• 1.5 inch Ginger (peeled and sliced)
• 5 pieces Garlic Cloves (1 broken for stock, 4 for paste)
• 3 tablespoons Salt (adjust to taste)
• 1/4 cup Oil (neutral oil such as vegetable or canola)
• 1 pinch Asafoetida (Hing)
• 1 piece Bay Leaf
• 4 medium Potatoes (peeled, cut into large chunks, pierce each with a fork)
• 1 piece Green Chili (finely chopped) (for roasting potatoes)
• 1 tablespoon Ginger‑Garlic Paste (freshly made or store‑bought)
• 2 large Tomatoes (Hybrid) (coarsely chopped)
• 1 tablespoon Pickle Masala (Achar Masala) (optional, adds tangy heat)
• 2 cups Basmati Rice (rinsed and soaked for at least 30 minutes)
• 1 tablespoon Ghee (for finishing)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 piece Lemon (cut into wedges for garnish)
• 1/4 cup Fresh Coriander Leaves (chopped for garnish)
• 1 tablespoon Kevara (Dried Shrimp) (optional, adds umami)

Instructions

1. Prepare Spiced Yakhni

   Measure 5 cups of water in the cup you will later use for rice. Add 1 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tbsp fennel seeds, 5 cloves, 1 star anise, 1 large green cardamom pod, 2 small cardamom pods, a pinch of black pepper, and 1 cinnamon stick. Stir and bring to a boil over high flame.

   Time: PT10M

2. Add Aromatics to Yakhni

   Add 1 sliced onion, 1/4 cup chopped coriander stems with leaves, 2 green chilies (slit), 1.5‑inch ginger (sliced), 1 broken garlic clove, and 2 tbsp salt. Stir, then lower the flame, cover, and simmer for 10 minutes.

   Time: PT10M

3. Strain and Set Aside

   After 10 minutes, turn off the heat, strain the spiced broth through a fine mesh sieve into a clean pot, discarding the solids. Set the broth aside – this is your yakhni.

   Time: PT5M

4. Soak the Rice

   Rinse 2 cups basmati rice under cold water until water runs clear. Soak in fresh water for at least 30 minutes, then drain.

   Time: PT30M

5. Prep the Potatoes

   Peel 4 medium potatoes, cut into large chunks, and pierce each piece several times with a fork.

   Time: PT10M

6. Fry Onions to Deep Brown

   Heat 1/4 cup oil in a deep pan over high flame until shimmering. Add the second sliced onion and fry until it just starts to turn color (about 2 minutes). Reduce flame to medium‑low and continue frying until the onion is deep brown but not burnt.

   Time: PT10M

7. Temper Spices

   Remove the browned onion and set aside. In the same oil, add 1 tsp cumin seeds, a pinch of asafoetida, 1 bay leaf, and the 2 small cardamom pods. Stir for 10 seconds.

   Time: PT2M

8. Roast Potatoes

   Add the potato chunks to the pan, toss to coat with oil and spices. Add 1 finely chopped green chili and 1 tbsp ginger‑garlic paste. Roast on medium flame, stirring occasionally, until potatoes develop a light golden hue (about 10 minutes).

   Time: PT10M

9. Add Tomatoes and Salt

   Stir in the coarsely chopped tomatoes and a pinch of salt. Cook for 2 minutes just until tomatoes soften slightly.

   Time: PT2M

10. Re‑introduce Brown Onions

    Add half of the previously browned onions back to the pan and mix.

    Time: PT1M

11. Combine Yakhni and Rice

    Pour the reserved spiced yakhni (about 3 cups) into the pan. Add 1 tbsp pickle masala (optional). Gently fold in the soaked basmati rice, spreading it evenly.

    Time: PT2M

12. Initial Boil

    Increase heat to high, cover tightly, and let the rice boil for 5 minutes.

    Time: PT5M

13. Dum (Steam) Cooking

    After 5 minutes, uncover, gently fluff the top layer, and sprinkle 2‑3 sliced green chilies, chopped coriander leaves, the remaining browned onions, and kevara (if using). Drizzle 1 tbsp ghee, 1 tbsp lemon juice, and place lemon wedges on top. Cover tightly with the lid (seal edges with a clean kitchen towel if needed) and reduce flame to low. Cook for 10‑12 minutes.

    Time: PT12M

14. Rest

    Turn off the heat. Let the pot sit, still covered, for 5‑6 minutes before opening.

    Time: PT6M

15. Serve

    Gently fluff the pulao with a fork, transfer to a serving dish, and enjoy hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

70 g

Fat

8 g

Fiber

4 g