Authentic Yakhni Pulao Recipe- Vermicelli & Vegetable Dum Biryani

Last Updated on 2 months by Neha Deshmukh

Authentic Yakhni Pulao Recipe – Vermicelli & Vegetable Dum Biryani

Introduction

There’s just something magical about a good pulao, isn’t there? It’s comfort food at its finest, and this Yakhni Pulao holds a special place in my heart. I first made this for a family gathering, and it was an instant hit! The delicate flavors, the soft vermicelli, and the fragrant spices… it’s a dish that always brings back happy memories. This isn’t just a pulao; it’s a beautiful blend of textures and aromas, a true celebration of Indian cuisine. Let’s get cooking!

Why You’ll Love This Recipe

This Yakhni Pulao is a little different from your everyday pulao. It’s a delightful combination of fragrant Yakhni stock, tender vegetables, and perfectly roasted vermicelli, all slow-cooked to perfection with the ‘dum’ method. Here’s why you’ll adore it:

• Unique Flavor Profile: The Yakhni stock infuses the pulao with a depth of flavor you won’t find anywhere else.
• Textural Delight: The soft vermicelli and tender vegetables create a wonderful mouthfeel.
• Aromatic Spices: The carefully selected spice blend elevates the dish to another level.
• Comforting & Festive: Perfect for a cozy weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this flavorful Yakhni Pulao:

• 2 teaspoons coriander seeds
• ?? teaspoon cumin seeds
• ?? teaspoon fennel seeds
• 1 inch ginger, crushed
• 4-5 garlic cloves, crushed
• 1 tej patta (Indian bay leaf)
• 5-6 whole black peppercorns
• 1 inch cinnamon
• 1 black cardamom, lightly crushed
• 2 green cardamoms, lightly crushed
• 2 cloves, lightly crushed
• ?? cup (heaped) chopped carrots (about 150g)
• ?? cup (heaped) chopped potatoes (about 150g)
• ?? cup chopped french beans (about 100g)
• ?? cup green peas (about 80g)
• 1 teaspoon salt
• 2 cups water
• ?? tablespoon ghee (about 30ml)
• 1 cup (75 grams) vermicelli
• 1.5 tablespoons ghee (about 22ml)
• 1 large onion, thinly sliced
• 1 teaspoon kewra water or rose water (optional)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• The Spice Blend: Don’t skimp on the spices! Using whole spices and tying them in a muslin cloth (or spice bag) allows the flavors to infuse beautifully without overpowering the dish. I usually toast the spices lightly before tying them up for an extra layer of aroma.
• Yakhni Stock: This is the heart of the pulao. It’s a flavorful stock made by simmering meat (traditionally lamb) or vegetables with aromatic spices. We’re making a vegetable version here, but feel free to use meat stock if you prefer.
• Vermicelli: I prefer using the thin, fine vermicelli (sevai) for this recipe. It cooks quickly and absorbs the flavors wonderfully. You can find it at most Indian grocery stores.
• Kewra/Rose Water: These are optional, but they add a beautiful floral aroma that complements the other flavors. A little goes a long way, so use it sparingly! If you don’t have either, don’t worry, the pulao will still be delicious.

Step-By-Step Instructions

Alright, let’s get cooking! Here’s how to make this amazing Yakhni Pulao:

1. Prepare the Spice Bundle: Tie the coriander seeds, cumin seeds, fennel seeds, tej patta, peppercorns, cinnamon, cardamoms, cloves, ginger, and garlic in a muslin cloth to create a spice bundle.
2. Make the Yakhni Stock: In a pressure cooker, combine the chopped carrots, potatoes, french beans, green peas, salt, water, and the spice bundle. Pressure cook for 1-2 whistles. Once cooked, remove the spice bundle and squeeze it to extract all the flavorful juices.
3. Roast the Vermicelli: In a separate pan, heat ghee over medium heat. Add the vermicelli and roast until golden brown and crispy. Be careful not to burn it! Set aside.
4. Caramelize the Onions: In the same pan (or another one), heat ghee. Add the sliced onions and caramelize them until golden brown and crispy. Reserve some of the caramelized onions for garnish.
5. Layer the Pulao: In the pressure cooker (with the Yakhni stock), layer the roasted vermicelli and caramelized onions over the stock. If using, drizzle the kewra or rose water over the top.
6. Dum Cook: Cover the pressure cooker with a damp cloth and the lid. This helps to trap the steam and create the perfect ‘dum’ effect. Cook on low heat for 20-25 minutes.
7. Rest & Fluff: Turn off the heat and let the pulao rest for 5 minutes before fluffing it gently with a fork.

Expert Tips

• Don’t Overcook the Vegetables: You want them to be tender but still hold their shape.
• Roast the Vermicelli Carefully: Keep a close eye on it to prevent burning.
• The ‘Dum’ is Key: The slow cooking process is what makes this pulao so flavorful and tender. Don’t rush it!
• Adjust Salt to Taste: The amount of salt needed will depend on your preference and the saltiness of the stock.

Variations

• Vegan Adaptation: Simply ensure your ghee is plant-based or substitute with vegetable oil.
• Spice Level Adjustment: Add a pinch of red chili powder to the spice bundle for a little heat.
• Festival Adaptations: This pulao is a popular dish for Eid and Diwali. You can add dried fruits like raisins and cashews for a festive touch. My grandmother always added a sprinkle of saffron for Diwali!

Serving Suggestions

This Yakhni Pulao is delicious on its own, but it’s even better with a side of:

• Raita (yogurt dip)
• Shorba (a light soup)
• A simple salad

Storage Instructions

Leftover Yakhni Pulao can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Yakhni and why is it important in this dish? Yakhni is a flavorful stock traditionally made with meat, but we’re using a vegetable version here. It’s the base of the pulao and provides a depth of flavor that’s unmatched.
• Can I use a different type of vermicelli? You can, but I recommend using the thin, fine vermicelli for the best texture.
• How do I achieve the perfect ‘dum’ for this pulao? Covering the cooker with a damp cloth and cooking on low heat is crucial. This traps the steam and ensures the pulao cooks evenly.
• What vegetables can I substitute or add? Feel free to add or substitute vegetables like peas, cauliflower, or beans.
• Can this be made in an Instant Pot? Yes! Use the sauté function to caramelize the onions, then pressure cook for 8-10 minutes, followed by a natural pressure release.