Vegetable Yakhni Pulao Recipe | Archana's Kitchen

Ingredients

• 1 teaspoon Ajwain (Carom seeds)
• 1 tablespoon Coriander (Dhania) Seeds
• 1 teaspoon Fennel seeds (Saunf)
• 3 Cloves (Laung)
• 4 Cardamom (Elaichi) Pods/Seeds
• 2 inch Cinnamon Stick (Dalchini)
• 2 to 3 Whole Black Peppercorns
• 2 cups Vegetable stock or water
• 2 cups Basmati rice
• 1 Onion finely chopped
• 1 inch Ginger grated
• 4 cloves Garlic grated
• 2 Green Chillies slit
• 1 Bay leaf (tej patta)
• 1 Carrot (Gajjar) thinly sliced
• 1 cup Cauliflower (gobi) cut into florets
• 1/2 cup Green beans (French Beans) thinly sliced
• 1/2 cup Green peas (Matar)
• 1 cup Curd (Dahi / Yogurt) whisked
• 1/2 cup Mint Leaves (Pudina) finely chopped
• Salt to taste
• 4 tablespoons Ghee
• 1/4 cup Caramelized onions
• Mint Leaves (Pudina) for garnish
• 1 teaspoon Ghee
• 1 tablespoon Cashew nuts
• 1 tablespoon Sultana Raisins