Vegetable yakhni pulao (biryani)



  • To prepare 2 ¼ cups Stock
  • ¾ cup potatoes diced small
  • 1 cup carrot chopped small
  • ½ cup onions chopped small
  • 1 cup cauliflower florets
  • ¼ piece of a nutmeg
  • ½ tsp shahi jeera
  • 4 cloves
  • 1 medium cinnamon sticks
  • 4 green cardamoms
  • Few pepper corn
  • 1 bay leaf
  • 4 ½ cups water

Ingredients for Pulao

  • 1 ½ cups basmati rice
  • ½ cup of yogurt / curd
  • Fistful mint leaves chopped
  • 1 tbsp. ginger garlic paste¼ cup soya chunks (optional)
  • 1 tsp garam masala
  • 2 tbsps. oil


  • 2 green chilies slit
  • 1 small carrot cubed
  • ½ cup green peas
  • 1 potato cubed (optional)


  • 1 bay leaf
  • Few pepper corns
  • 1 star anise
  • 1 strand of mace
  • ½ tsp shahi jeera
  • 2 green cardamom
  • 1 cinnamon stick
  • 4 cloves
  • Garnishing (optional)
  • 1 tbsp. ghee
  • 1 onion sliced thinly
  • ½ capsicum cubed


To prepare the stock add all the ingredients mentioned under “to prepare stock” on a medium low flame till the veggies become completely mushy. Do not pressure cook the veggies, the taste differs. Mash the veggies with a ladle. Filter and collect the broth, discard the veggies or use for some other recipe. This can be done the previous day and refrigerated.
Wash and soak rice for 30 minutes.
If using soya chunks soak them in hot water till they soften, rinse and squeeze off excess water. Set aside.
Wash and chop veggies mentioned for the pulao
Heat a pan with oil and fry the spices to get an aroma.
Add green chilies and mint leaves sauté for a min
Add ginger garlic paste and fry till the raw smell goes off
Add all the chopped veggies. Fry for 2 to 3 mins on a medium high
Measure and pour 2 ¼ cups broth, add salt and bring it to a boil. If you do not have enough broth, you can use little water to make it 2 ¼ cups.
Mix the yogurt with rice and add this to the boiling water. This is done to prevent the yogurt from being split or coagulated when added to the hot pan.You can add some un mashed boiled potatoes to the pan , left from the stock.
Cook the rice on a medium low flame till there is no water left which means the rice is almost cooked but al dente. If the rice is still undercooked, just sprinkle some water, mix and cook. Sprinkling can be done several times.
Sprinkle finely ground garam masala mix well. Cover the pan with lid and place it over a hot tawa for dum for about 5 to 7 minutes.
Meanwhile heat ghee in a wide pan. Add sliced onions and fry till golden, add capsicum and fry till soft, add cashews and fry till golden. Add this to the rice and garnish.