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Aromatic and elegant, Yakhni Pulao is a gently spiced Indian rice preparation perfect alongside rich curries. This simple vegetarian dish is a family favorite that adds fragrance to any meal.
Rinse the basmati rice in cold water until the water runs clear, then soak it for 20 minutes; drain well.
Heat ghee in a heavy-bottomed pot over medium heat. Add whole cloves, cinnamon stick, bay leaf, and black peppercorns; gently sauté until fragrant, about 1 minute.
Add thinly sliced onion, cooking until soft and light golden while stirring frequently, about 6-8 minutes.
Stir in the ginger garlic paste and cook for an additional 1 minute, ensuring the raw aroma fades without burning.
Toss in diced carrots and green peas, sautéing for 2 minutes to coat with the aromatic base.
Add the drained rice and gently fold to combine, making sure each grain is coated without breaking.
Pour in 2.75 cups hot water and season with salt. Raise heat to bring the mixture to a boil, then immediately reduce to low, cover tightly, and simmer undisturbed for 18 minutes.
Turn off the heat and let the pulao rest, covered, for 10 minutes to finish steaming.
Fluff the rice gently with a fork to separate grains before serving. Remove whole spices as desired.
