VEGETABLES AKHNI
“Making Vegetable Akhni, dhall and salads for my fasting friends today. I usually love meat, but this dish smells so amazing. Gonna eat it.”
- 4 cups rice, half cooked, strained and put aside
- a few bay leaves
- cloves, to taste
- some whole elachi
- 1 onion, chopped
- butter, for frying
- garlic, chopped and to taste
- 1 cinnamon stick
- mixed vegetables, amount to taste (butternut, sweet potatoes, jalapenos, carrots and green beans)
- salt, to taste
- 1 tablespoon chilli powder
- 1 tablespoon kashmiri chilli powder
- ½ teaspoon tumeric powder
- 1 tablespoon breyani spice
- 2 tomatoes, chopped
- ½ cup of sour milk
Boil rice for 10 minutes with leaves, cloves and elachi (rice must be half cooked). Strain and leave aside.
In a large pot, fry onion, garlic and cinnamon stick. Add vegetables and some salt. I used butternut, sweet potatoes, jalapenos, carrots and green beans. Let it cook for a few minutes and add chilli powder, kashmiri chilli powder and tumeric powder and breyani spice.
Add tomatoes and sour milk.
Cook until vegetables are almost soft. Add strained rice and let it cook on low for another 10 – 15 minutes until well cooked.
Fry onion in butter and toss with rice.
Ready to serve.
Recipe and photo: Yasmeen Ibrahim
