Potato Matar Yakhni Pulao Recipe
Ingredients
1) 1½ cup basmati rice
2)1 cup soya chunks
3) ½ peas (frozen)
4) 2 bay leaves
5) 2 green cardamom
6) 3-4 cloves
7) 1 cinnamon stick
8) 1 tsp cumin
9) 10-12 peppercorns
10) 1 large sized onion
11) 1 tbsp ginger garlic paste
12) 3-4 green chillies
13) 2 medium sized potatoes
14) 1 tsp salt
15) 4 tbsp curd
16) ½ tsp pepper powder
17) oil for cooking
For Yakhni
18) 3 Cups of Water
19) 4-5 Green Chillies
20) 1 Tbsp Fennel Seeds
21) 1 Tbsp Coriander Seeds
Let’s Start Recipe
The house is filled with such amazing smells, and the **Potato Matar Yakhni Pulao** We made it in the cooker and it was super delicious! It’s so flavorful and aromatic that everyone will want to eat it right away. Paired with **raita** and **chutney**It tastes absolutely amazing. This recipe is perfect for **lunch** or **dinner**, and I highly recommend you try it. If you like the recipe, don’t forget to like the post and share it with your friends.
Step 1: Preparing the Rice
Start by washing **basmati rice** thoroughly. After washing, soak it in water for about **30 minutes**. You can also use **sella rice** if you prefer. In a **saucepan**, add **3 cups of water** and bring it to a boil. To make the **yakhni (stock)**, add:
1) 4-5 green chilies
2) 1 tablespoon fennel seeds
3) 1 tablespoon coriander seeds
Let it boil for about **10 minutes**.
Step 2: Frying the Soyabean
In a separate pan, heat **1 tablespoon oil**. Add **1 cup soaked soyabean** (soaked in water for a while to soften it). Stir fry the soyabean for **3-4 minutes** until it turns a nice golden brown. Set it aside for later.
Step 3: Cooking the Spices
In the **pressure cooker**, add **1 tablespoon oil** and heat it. Once the oil is hot, add:
1) 2 small bay leaves
2) 2 green cardamoms
3) 3-4 cloves
4) 1 stick of cinnamon
5) 1 teaspoon cumin seeds
6) 8-10 black peppercorns
Stir lightly until the spices release their fragrance, but don’t let them darken too much. Next, add **1 large onion** (sliced) and sauté for about **1 minute**.
Step 4: Adding Ginger-Garlic Paste
Now, add **1 tablespoon ginger-garlic paste** and sauté it along with the onions. Once the paste has cooked, add **3-4 green chilies** (sliced) and sauté for a few more minutes.
Step 5: Adding Potatoes
Next, add **2 large potatoes**, cut into small pieces. Fry the potatoes for a few minutes. Then, add **salt** to taste (about **1 teaspoon**), and mix everything well. Lower the flame and add **4 tablespoons of yogurt** (whisked). Mix it with the potatoes and let it cook.
Step 6: Adding Water and Rice
Once the yogurt has cooked into the potatoes, add **1 cup water** to cook the potatoes for about **6-7 minutes** on medium heat.
While the potatoes are cooking, **drain the water** from the soaked rice and add it to the pressure cooker. Add **½ cup frozen peas** (or fresh peas if you have them) along with **½ teaspoon black pepper powder**. Also, pour in the **yakhni stock** We prepared earlier.
Step 7: Cooking the Pulao
Now, mix everything well, and **check the salt**. If needed, add a bit more. For **1 ½ cups rice**, you need **about 4 cups of water**. If necessary, you can adjust the water level based on how much rice you’re making.
Now, cover the cooker and cook on **high flame** for about **3-4 minutes**. Once the water level reaches the rice level and the water is absorbed, reduce the heat to **low** and let it cook for another **5 minutes**.
Step 8: Pressure Cooking
After about **5 minutes**, put the lid on and let it cook for about **3-4 minutes** on **low flame**. Once the pressure builds up, turn off the heat and let the cooker release its pressure on its own.
Step 9: Final Touches
Once the pressure is released, open the cooker, and you’ll see how beautifully the rice has cooked, and it’s fluffy and perfect! The rice will be soft and perfectly long-grained.
Serving
Serve the **Potato Matar Yakhni Pulao** hot, along with **raita** and **chutney**. You can also make it without the soyabean, but it adds a great taste and texture to the dish.
Thank You…♥️