Ingredients:

• Ingredients For Yakhni/ broth:
• 3/4 cup – potatoes, diced small
• 1 cup – Carrot chopped small
• 1/2 cup – onions, chopped small
• 1 cup – Cauliflower florets
• 1/4 piece – Nutmeg
• 2 strands -mace
• 1 tsp – black cumin
• 4 – Cloves
• 2 – Cinnamon sticks
• 4 – green Cardamoms
• A few – pepper Corn
• 1 – Bay Leaf
• Ingredients for Pulao
• 1.5 cups – basmati rice, soaked for 30 mins and drained
• Handful – Mint leaves, chopped
• 1 tbsp – ginger-garlic paste
• 1 – Bay Leaf
• A few – pepper Corns
• 1 – Star anise
• 1 strand – of Mace
• 1/2 tsp – black cumin
• 2- green Cardamom
• 2 – Green chillies
• 1/4 cup – soya chunks (soaked in warm water, squeezed and rinsed several times)
• 1 – Capsicum cubed
• 1 – small Carrot cubed
• 1/2 cup – Green peas
• Fried Onions for garnishing
• 1 tsp – Garam Masala
• 1/2 cup – thick yogurt
• Mint leaves and Coriander leaves for garnishing
• 3 tbsp – oil

Method:

1. Broth:
2. Cook the chopped vegetables and the spices in 4.5 cups of water on a medium low flame till the vegetables become completely mushy.
3. Mash the vegetables with a ladle. Filter and collect the broth, discard the residue.
4. Heat a pan with oil and fry the spices.
5. Add green chillies and mint leaves saute for a min, add ginger garlic paste and saute for a min.
6. Add all the chopped vegetables and fry for 2 to 3 mins on a medium high
7. Measure and pour 2.25 cups broth, add salt and bring it to a boil
8. Mix the yogurt with rice and add this to the boiling water, to prevent the yogurt from being split or coagulated when added to the hot pan.
9. Add and cook the rice on a medium low flame till rice is almost cooked, add garam masala mix well.
10. Add fried capsicum, mix and cook till rice is fully done.
11. Garnish with fried onions, coriander and mint leaves
12. Recipe Courtesy: Indian Healthy Recipes