Manjushree's Kairuchi

Paneer Corn Yakhni Pulao

  • Cusine :Mughlai
  • Serve :4
  • Preparation time :1 Hour


  • Basmati rice 3 cups
  • Fresh buttermilk / Vegetable Stock 5 cups
  • Finely chopped paneer 1 cup
  • Sweet corn kernels 1 cup
  • Finely chopped capsicum 1/2 cup
  • Finely chopped onion 1/2 cup
  • Hung curd 1 cup
  • Salt to taste
  • Oil 4 Tbsp
  • Ghee 1 Tbsp
  • Turmeric 1/2 Tsp
  • Ginger garlic paste 1 Tbsp
  • Coriander leaves
  • Shahi jeera/Black cumin
  • For masala powder:-
  • Cardamom 6
  • Fennel Seeds 1 Tsp
  • Cinnamon stick 1 inch piece
  • Star anise 1/2
  • Cloves 6
  • Black pepper 10 seeds
  • Byadagi red chilly 6-8
  • Bay leaf 2


"Yakhni Pulao" is a one of the famous and very flavorful Mughlai or Hyderabad rice item. Normally it prepares with chicken and mutton and it is very popular Ead dish as well. Yakhni is simply stock or broth. It is often the base for many foods including pilaf (Pulao) and other soups. In Arab, Greek, Israeli, and Turkish cuisines, it is a stew of meat, fish, or vegetables in a browned-onion base with tomatoes and olive oil. Fresh ground masala’s adds a very nice aroma and taste to this recipe, here i prepared this rice item with paneer and corn, also i used fresh buttermilk instead of vegetable stock procedure and used ingredients explained below, prepare and give your feedbacks. 

Grind and make a fine powder of mentioned in for masala powder.

Heat little ghee in pan and fry paneer till golden brown.

Wash basmati rice, pressure cook with butter milk and little salt.

Heat oil and remaining ghee in a thick bottomed Kadai, then add shahijeera, ginger garlic paste, chopped onion, capsicum and corn allow it to cook.

Once corn cooked well add turmeric powder, grounded masala powder, hung curd, salt and fried paneer combine well and allow it to cook till oil started floating on top of masala paste.

Now add cooked rice and coriander leaf, combine well.




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