• English
  • Русский

Kanegach Yakhnee Pulao

Kanegach Yakhnee Pulao


Kanegach Yakhnee Pulao


Prep Time45 minutes


  • 300 g basmati rice, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
  • 1 kg mushrooms (gucchi), cut into 4 pieces each, washed
  • 100 ml refined oil
  • 75 g onion paste
  • 10 green cardamoms (choti claichi)
  • 4 black cardamoms (badi claichi)
  • 10 cloves (iaung)
  • 4 cinnamon (dalchini) sticks, 1" each
  • 6 g garlic (lasan), ground
  • 200 g cooked yoghurt


1. Boil the mushrooms in water for 5-7 minutes. Drain, wash in cold water and drain,
2. Put the washed mushrooms in a pan and add the oil, onion paste, green and black cardamoms, cloves, cinnamon sticks, salt, and garlic. Put the pan on heat and mix well. Stir and cook until the mushrooms are light brown in colour
3. Add the cooked yoghurt and continue to cook until the oil separates. Add 3 cups water dry ginger and coriander powder Stir to mix well. Add the drained rice. Stir Bring to the boil, reduce heat and simmer until the rice is done.
4. Garnish with black cumin seeds, black pepper powder, and dry mint leaves,