veg yakhni pulao

firstly, prepare the veg stock by boiling vegetables in 2½ cup water along with 1 tsp salt.

simmer for 10 minutes or till vegetables get half cooked.

drain off and reserve the stock.

in a large kadai heat 1 tbsp ghee and saute 1 bay leaf, 1 inch cinnamon, 5 cloves, 2 pods cardamom, 1 tsp cumin, ½ tsp fennel and ½ tsp pepper.

add in 1 onion and saute well.

also saute 1 tsp ginger garlic paste till the raw aroma disappears.

further add in boiled vegetables and saute for 2 minutes.

now add ¼ cup curd and saute on low flame.

additionally add in 2 cups of prepared veg stock and 1 slit green chilli. mix well.

add in 1 cup basmati rice soaked for 30 minutes and mix well.

further add 2 tbsp fried onion and 2 tbsp coriander.

cover and simmer for 20 minutes or till rice gets cooked completely. you can alternatively pressure cook for 2 whistles on medium flame.

finally, serve veg yakhni pulao with raita or paneer curries.