Yakni pulao with a tomato basil gravy

Name: Yakni pulao with a tomato basil gravy
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 4-5 garlic cloves; 2" ginger; 8-10 cloves; 2" cinnamon; 1 tsp dhaniya; 1 tsp jeera; 1 tsp saunf; 10-15 pepper; 1 bada elaichi; 3-4 chota elaichi; 1 whole onion peeled, cut from both ends; 6 cups vegetable stock to be reduced to 3 cups; 1/2 onion sliced fried translucent; 1/2 cup birista half to be mixed with the rice some for garnish; 1/2 cup spring onion (optional) same as birista/ fried onions leave some for garnish; 1/2 cup coriander (optional) same as birista leave some for garnish; 2 cups basmati rice washed and soaked for 30 mins and drained before use; 1 tbsp oil; 1 tsp lemon; salt to taste; 1 onion chopped in large pieces; 4-5 garlic, chopped in slivers; 1 1/2 cups tomato puree; basil leaves; 1/2 tsp chili powder; blanched vegetables (assortment of cauliflower, - peppers, french beans, baby corn and carrot); 4-5 tsp coconut powder; 3 tsp cornflour mixed with water; 1/2 cup vegetable stock; 1 tbsp oil

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Main Dish

Very Easy

55 min

Preparation

Preparation25 min

Cook time30 min

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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Ingredients

1) Basil Tomato Coconut milk vegetable gravy: