Aloo Yakhni Pulao Recipe

Ingredients

• 400 g Basmati Rice (Long grain, rinsed and soaked for 30 minutes)
• 1 L Water (For making yakhni broth)
• 2 Tbsp Whole Coriander Seeds
• 2 Tbsp Fennel Seeds (Large, aromatic)
• 1 large pod Star Anise
• 1 tsp Cumin Seeds
• 0.5 tsp Black Peppercorns
• 5 Cloves
• 1 Cardamom Pods (large)
• 1 flower Mace (Javitri) Flower
• 4 Cardamom Pods (small)
• 1 large Onion (Thinly sliced, about 1 cup)
• 4 Garlic Cloves (Used for ginger‑garlic paste)
• 1 inch piece Ginger (Used for ginger‑garlic paste)
• 5 Green Chilies (Blended into a paste)
• 1 Tbsp Green Chili Paste (Prepared from the green chilies above)
• 1 large Tomato (Chopped)
• 0.25 cup Plain Yogurt
• 2 tsp Salt (Adjust to taste)
• 0.25 cup Fresh Coriander Leaves (Chopped, optional garnish)
• 0.25 cup Fresh Mint Leaves (Chopped, optional)
• 125 ml Vegetable Oil (Approximately ½ cup, for frying)
• 2 Bay Leaf
• 1 tsp Kewra Water (Aromatic water, optional)
• 2 tsp Lemon Juice
• 0.5 tsp Garam Masala Powder
• 2 Tbsp Ghee (Adds richness at the end)
• 500 g Potatoes (Peeled and cut into medium pieces)
• 7 Kashmiri Red Chilies (Soaked 15‑20 minutes, then blended)
• 8 Garlic Cloves (for chutney)
• 1 medium Tomato (for chutney) (Roughly chopped)
• 1 tsp Salt (for chutney)

Instructions

1. Make the Yakhni Broth

   In a large pot combine 1 L water with whole coriander seeds, fennel seeds, star anise, cumin seeds, black peppercorns, cloves, large cardamom, mace flower, small cardamom, and bay leaf. Bring to a boil, then simmer on low heat for 12‑15 minutes until the liquid is aromatic.

   Time: PT20M

   Temperature: high heat

2. Strain the Yakhni

   Pour the broth through a fine mesh strainer into a clean bowl, discarding the whole spices. Set the clear yakhni aside; you will use only the liquid.

   Time: PT2M

3. Slice the Onion

   Thinly slice one large onion (about 1 cup).

   Time: PT5M

4. Fry the Onion to Golden

   Heat 125 ml vegetable oil in a frying pan over medium‑high heat. Add the sliced onion and fry until deep golden brown, stirring occasionally.

   Time: PT8M

   Temperature: medium‑high heat

5. Temper Cumin and Bay Leaf

   In the same oil, add 1 tsp cumin seeds and 2 bay leaves. Let them crackle for about 30 seconds.

   Time: PT1M

   Temperature: medium heat

6. Add Ginger‑Garlic Paste

   Stir in 1 Tbsp ginger‑garlic paste and sauté for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

7. Fry the Potatoes

   Add the peeled and cubed potatoes (500 g) to the pan. Fry for 4 minutes, turning occasionally, until the edges turn light golden.

   Time: PT4M

   Temperature: medium heat

8. Add Chilies, Tomato, Yogurt and Salt

   Mix in 1 Tbsp green‑chili paste, the chopped tomato, ¼ cup plain yogurt and 2 tsp salt. Sauté for 4 minutes until the tomato softens and the mixture looks cohesive.

   Time: PT4M

   Temperature: medium heat

9. Add Half of the Fried Onions

   Stir in half of the golden fried onions saved earlier.

   Time: PT1M

10. Combine Yakhni and Aromatics

    Pour the strained yakhni (about 3 cups) into the pan. Add 1 tsp kewra water, 2 tsp lemon juice, and ½ tsp garam masala powder. Bring to a rolling boil.

    Time: PT5M

    Temperature: high heat

11. Add Soaked Rice

    Drain the soaked basmati rice and add it to the boiling broth. Stir gently to separate grains.

    Time: PT5M

    Temperature: high heat

12. Cook Rice on Medium‑Low Heat

    Reduce the flame to low, cover the pot, and let the rice cook for 7 minutes.

    Time: PT7M

    Temperature: low heat

13. Add Remaining Onions and Green Chilies, Dum

    Scatter the remaining fried onions and slit green chilies over the rice. Cover tightly and cook on low heat for 12 minutes (dum).

    Time: PT12M

    Temperature: low heat

14. Rest, Fluff and Finish with Ghee

    Turn off the heat. Let the pot sit, covered, for 12 minutes. Then gently fluff the rice, drizzle 2 Tbsp ghee, cover again and let sit for another 10‑12 minutes so the ghee melts through.

    Time: PT12M

15. Prepare Kashmiri Red Chutney

    Soak 7 Kashmiri red chilies in warm water for 15‑20 minutes. Transfer to a blender with 1 medium tomato, 8 garlic cloves, 1 tsp salt and blend to a smooth paste. Add 1‑2 Tbsp water if needed to achieve a pourable consistency.

    Time: PT25M

Nutrition Facts

Calories

780

Protein

10 g

Carbohydrates

120 g

Fat

25 g

Fiber

4 g