Step-by-Step Instructions

1. 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.

2. 2.Soak Basmati Rice

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.