Paneer Yakhni Pulao

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Submitted: May 30, 2015
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 20-25 mins
Servings: 4 | 100 kcal

Yakhni pulao a tradional awadhi pulao, where rice is cooked in stock, either chicken stock or mutton stock, with some added spices. I tried making the same yakhni pulao using paneer or cottage cheese for our vegetarians friends and the result was awesome. Enjoy this delicious paneer yakhni pulao with a good raita of your choice.

Required ingredients

  • 2 cups long grain biryani rice or basmati rice
  • 300 grams paneer - cut into cubes
  • 1 onion - sliced
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 3 tbsp yogurt - well beaten
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp black pepper corns
  • 4-5 cloves/laung
  • 4-5 green cardamoms/choti elaichi
  • 1 black cardamom/badi elaichi
  • 1 inch piece cinnamon/dalchini
  • Few strands of mace
  • 1 bay leaf
  • Orange food colour
  • Few drops of kewra or rose water
  • Salt to taste
  • 5 cups water
  • 2 tbsp ghee/clarified butter
  • 5 -6 tbsp oil

List A

  • 1/2 part of a small onion - roughly chopped
  • 4-5 flakes garlic
  • 1 inch piece ginger
  • 5-6 dry red chillies
  • 2 tbsp coriander seeds/dhania
  • 1 tbsp fennel seeds/saunf
 

Directions & How to

  • Wash and soak the rice for 20 mins.
  • Boil 5 cups of water along with all the ingredients from the list A for around 10-12 minutes. Strain and keep aside. This will be the yakhni or the stock for our pulao.
  • Heat oil in a thick bottomed degchi or a pan. Add all the whole spices ( pepper, cloves, cardamom, cinnamon, bay leaf n mace), when they splutter add sliced onions and fry till golden.Remove around a tbsp of fried onion and keep aside.
  • Low down the flame and mix minced ginger and garlic, turmeric powder, chilli powder, coriander powder and salt and cook it for 2-3 minutes.
  • Add cubed paneer, and yogurt and stir it gently, saute for a minute or 2.
  • Drain the soaked rice and mix it in it. Now add 4 cups of the yakhni or stock and cook it on high heat till the water dries up.
  • Once the water is absorbed, spread the fried onions, ¬†food color, few drops of kewra or rose water and ghee over it.
  • Seal the pan with foil paper, cover the lid and cook it on the slowest flame for about 5-6 minutes.
  • Serve hot.

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