Yakhni Vegetable Soya Pulao

Yakhni Vegetable Soya Pulao is delicious pulao made with stock made with vegetables and spices with soya chunks.

This was inspired by the meat based Yakhni Pulao, where meat is used to prepare the stock and the pulao is made with the yakhni along with spices. Yakhni means the stock and this pulao is popular from the stock used for preparing the pulao.

I have been reading about this pulao online for a while and then I happened to check a cookbook that I have been having for many now. The book is an interesting one that had menus from all parts of India. It was divided as North, South, East, and West. I will surely be following the thalis next. However, one recipe was this Yakhni Pulao with chicken.

So the yakhni was the meat cooked with water and spices. I took inspiration from it and decided to make a vegetarian version with vegetables. As kids are at home, I thought Soya chunks will make them eat this pulao. I was glad I made this decision as everybody thought I had made Soya biryani.

The pulao is a mild spiced one, so I paired it with Aloo Tamatar and it surely was a delicious meal.

Yakhni Vegetable Soya Pulao is my choice for Y in the AtoZ Biryani/Pulao/Khichdi Festival that's happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for Y in C4AS, go ahead check it out!

A to Z Biryani/Pulao/Khichadi Festival!

A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
P for Parda Biryani
Q for Qubooli Biryani
R for Ram Pulao
S for Shahi Khichdi
T for Tiranga Pulao
U for Ulava Charu Vegetable Biryani
V for Varhadi Aloo Bhat
W for Waghareli Khichdi
X for Xacuti Paneer Coconut Biryani

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Step By Step Pictures for making Yakhni Vegetable Soya Pulao

Yakhni Vegetable Soya Pulao

Ingredients Needed:

For the Yakhni:

1 cups Mixed Vegetables (Potato, Beans, Carrot, and Peas)
1 tsp Ginger Garlic Paste
2 to 3 Cloves
1 inch Cinnamon
2 to 3 Green Chillies
2 cups Water

For the Soya

2 cups Soya Chunks
A Pinch Turmeric Powder
1/2 tsp Salt

For Pulao

2 cups Basmati Rice
3 to 4 Cloves
2 Cardamom
2 nos Bay Leaf
1/2 cup Onions juliennes
1 tsp Ginger Garlic Paste
1 tsp Red Chillies Powder
A Pinch Turmeric Powder
2 tbsp Curds / Yogurt
2 cups Yakhni / Stock
3 nos Green Chillies
2 cups Water
2 to 3 tbsp Ghee
1 tsp Cooking Oil

How to make Yakhni Vegetable Soya Pulao

For making the Yakhni:

Wash and chop the vegetables.
Take the vegetables, spices along with salt, green chilies, turmeric powder ginger garlic paste
Add 2 cups water and pressure cook for 2 whistles.
Strain the vegetables, save the stock for cooking the rice.

For the Soya

Bring a saucepan with water to boil. When the water starts to boil, add salt and turmeric powder.
Add the soya chunks and let it boil.
Strain the soya and squeeze out the excess water and keep it aside.

For making the Pulao

Wash and soak the basmati rice for 20 mins.
Heat a nonstick pan with ghee and oil. Add the whole spices and saute well.
Next add the chopped onions, green chilies and saute till it turns colour.
Add ginger garlic paste and saute well.
When everything gets cooked well, add chili powder, add the cooked soya.
Cook on high and add curds, mix well.
Drain the rice to the pan and mix well.
Add the Yakhni or the vegetable stock along with water.
Bring to a boil, cover with the lid and let it get cooked.
When the rice is almost cooked, add the cooked vegetables on top.
Add the ghee on top and let it simmer for another 10 mins.
Serve with Aloo Tamatar.

Recipe

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Yakhni Vegetable Soya Pulao

Yakhni Vegetable Soya Pulao is delicious pulao made with stock made with vegetables and spices with soya chunks.

Course Dinner, Lunch Box, Main Dish - Rice

Cuisine India

Keyword Yakhni Vegetable Soya Pulao

By Cook Method Stovetop

Occasion Holiday Special, Weekend Special

By Diet Kid Friendly

Author Srivalli

Ingredients

For the Yakhni:

• 1 cups Mixed Vegetables Potato, Beans, Carrot, and Peas
• 1 tsp Ginger Garlic paste
• 2 to 3 Cloves
• 1 inch Cinnamon
• 2 to 3 Green Chilies
• 2 cups Water

For the Soya

• 2 cups Soya Chunks
• A Pinch Turmeric powder
• 1/2 tsp Salt

For Pulao

• 2 Cardamom
• 3 to 4 Clove
• 2 nos Bay leaf
• 3 nos Green Chilies
• 1/2 cup Onions julienne
• 1 tsp Ginger Garlic paste
• 1 tsp Red Chillies Powder
• A Pinch Turmeric powder
• 2 tbsp Curds / Yogurt
• 2 cups Basmati Rice
• 2 cups Yakhni / Vegetable Stock
• 2 cups Water
• 2 to 3 tbsp Ghee
• 1 tsp Cooking Oil

Instructions

For making the Yakhni:

• Wash and chop the vegetables.
• Take the vegetables, spices along with salt, green chilies, turmeric powder ginger garlic paste
• Add 2 cups water and pressure cook for 2 whistles.
• Strain the vegetables, save the stock for cooking the rice.

For the Soya

• Bring a saucepan with water to boil. When the water starts to boil, add salt and turmeric powder.
• Add the soya chunks and let it boil.
• Strain the soya and squeeze out the excess water and keep it aside.

For making the Pulao

• Wash and soak the basmati rice for 20 mins.
• Heat a nonstick pan with ghee and oil. Add the whole spices and saute well.
• Next add the chopped onions, green chilies and saute till it turns colour.
• Add ginger garlic paste and saute well.
• When everything gets cooked well, add chili powder, add the cooked soya.
• Cook on high and add curds, mix well.
• Drain the rice to the pan and mix well.
• Add the Yakhni or the vegetable stock along with water.
• Bring to a boil, cover with the lid and let it get cooked.
• When the rice is almost cooked, add the cooked vegetables on top.
• Add the ghee on top and let it simmer for another 10 mins.
• Serve with Aloo Tamatar.

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