Aloo Matar Yakhni Pulao

Step 1: Prepare the Yakhni

In a pot, add 3 glasses of water, 8-10 garlic cloves, 1 medium chopped onion, 0.5 medium chopped carrot, 1 tbsp whole coriander, 1 tbsp fennel seeds, 1 tbsp cumin seeds, 1 cinnamon stick, 1 star anise, a small piece of mace, 1 black cardamom, 5-6 cloves, 1 tsp black pepper, 1 tbsp salt, 1 tbsp dried coriander leaves, and 1 tbsp dried mint leaves. Mix well and cook for 10-15 minutes until all the flavors are infused. Strain the yakhni and set aside.

Step 2: Soak Basmati Rice

Wash 750g of Basmati rice thoroughly and soak it in water for 30 minutes.

Step 3: Fry Onions

In a large pot, heat 1.5 cups of oil. Add 2 medium sliced onions and fry them until they turn golden brown. Remove the fried onions from the oil and set aside for garnish.

Step 4: Sauté Spices and Potatoes

In the same oil, add 1 tsp cumin seeds, 1 cinnamon stick, and 3 bay leaves. Sauté for a few seconds. Then, add 2 tsp ginger garlic paste and fry until aromatic. Add 5 medium cubed potatoes and 1 tbsp salt. Fry the potatoes well until they get a good coating and slight color.

Step 5: Add Green Peas and Green Chili Paste

Add 1 cup of frozen green peas and 2 tbsp green chili paste to the pot. Mix well and continue to fry for a few minutes.

Step 6: Soften Potatoes and Peas

Pour a small amount of boiled water into the pot, just enough to cover the potatoes and peas. Cover the pot and cook for 3-4 minutes to slightly soften them.

Step 7: Add Tomatoes and Yogurt

Add 3 large chopped tomatoes to the pot. Cover and cook for 2-3 minutes until the tomatoes soften slightly. Then, add 0.5 cup of whipped yogurt and mix well.

Step 8: Combine with Yakhni and Seasonings

Pour the strained yakhni water into the pot. Add 1 tbsp lemon juice and 1 tbsp garam masala powder. Mix all ingredients thoroughly.

Step 9: Add Rice and Adjust Salt

Add the soaked basmati rice to the pot. Check the salt level and add another 1 tbsp of salt if needed (total 2 tbsp for pulao). Mix gently.

Step 10: Cook and Dum Pulao

Cook the pulao on high heat until most of the water has evaporated. Once the water has dried up, sprinkle the reserved fried onions over the rice. Cover the pot tightly and put it on dum (low heat) for 15-20 minutes.

Step 11: Garnish and Serve

After 20 minutes, open the lid. Gently fluff the pulao with a spatula. Garnish with fresh coriander leaves. Serve the hot Aloo Matar Yakhni Pulao with mandi chutney and cucumber raita.

• Fry potatoes until they get a good coating and slight color to enhance flavor and texture.

• Add tomatoes later in the cooking process to prevent them from becoming too mushy and to maintain their texture.

• Using lemon juice helps the rice grains stay separate and fluffy.

• Removing fried onions before adding other ingredients helps maintain a lighter color for the pulao.