Yakni pulao with a tomato basil gravy

Main Dish
4 servings
25 min
30 min
Very Easy



1) Basil Tomato Coconut milk vegetable gravy:


  • Add all the ingredients for the bouquet garni and place it in the spice ball and close it. It's that simple. The spice ball does not open up while it is being boiled and tossed around.
  • Place the spice ball, onion and stock in a large vessel and boil it. Once it reaches a boiling point, reduce allow it to simmer for 30 minutes or so until it reduced to half i.e. you get 3 cups of yakhni stock.
  • In another vessel heat the ghee, add the soaked rice and fry for a minute. Add the stock, salt and a handful of birista and cook the rice the way you would cook a pulao. Just when the rice is almost done, add a tsp of lemon and stir well. Before serving, sprinkle some barista and coriander over it.
  • 1) Basil Tomato Coconut milk vegetable gravy:
    Heat oil and add the garlic and fry for a minute. Add the onion and till it become transparent. Add the tomato puree, chilli powder and basil leaves and simmer for 5 minutes on a low fire. Add the coconut powder, stir for 2 minutes. Now add the stock, vegetables, salt and simmer on high until it comes to a boil. Add the cornflour mix and stir to allow it to thicken. It is ready to serve.


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