Vegetable Yakhni Pulao
A fragrant Kashmiri rice dish where long-grain basmati rice is cooked in a flavorful yogurt-based stock (yakhni) infused with whole spices. Aromatic, mild, and utterly delicious.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare Rice and Vegetables
- b.Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes.
- c.While the rice soaks, chop your mixed vegetables into bite-sized pieces.
- d.Whisk the curd in a bowl until completely smooth and lump-free. Let it come to room temperature to prevent curdling.
- 2
Step 2
- a.Make Birista (Fried Onions)
- b.Heat vegetable oil in a small pan over medium-high heat.
- c.Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they are deep golden brown and crisp.
- d.Remove the fried onions with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
- 3
Step 3
- a.Prepare the Yakhni Base
- b.Heat 2 tbsp of ghee in a heavy-bottomed pot or dutch oven over medium heat.
- c.Add the whole spices: bay leaf, black and green cardamoms, cloves, cinnamon, fennel seeds, and black peppercorns. Sauté for 45 seconds until fragrant.
- d.Reduce the heat to low. Slowly pour in the whisked room-temperature curd, stirring continuously and vigorously for 2-3 minutes to prevent it from splitting.
- e.Once the curd is incorporated, add the dry ginger powder, asafoetida, and 1 tsp of salt. Stir well.
- 4
Step 4
- a.Cook the Pulao
- b.Add the chopped mixed vegetables to the pot and sauté for 3-4 minutes.
- c.Drain the soaked rice completely and add it to the pot. Gently stir for 1 minute, being careful not to break the grains.
- d.Pour in 3 cups of water and add the remaining 0.5 tsp of salt. Gently stir everything together.
- e.Increase the heat to high and bring the mixture to a rolling boil.
- f.Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes.
- g.After 15 minutes, check if all the water has been absorbed. If not, cook for another 2-3 minutes.
- 5
Step 5
- a.Rest, Garnish, and Serve
- b.Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for perfectly fluffy rice.
- c.Open the lid and gently fluff the rice with a fork.
- d.Garnish with the prepared birista, chopped coriander, and mint leaves.
- e.Serve hot with a side of cucumber raita or plain yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat, room temperature yogurt and add it on low heat while stirring continuously to guarantee it won't curdle.
- 2For the best texture, use aged long-grain basmati rice.
- 3Do not skip the 10-minute resting period (dum). It allows the steam to distribute evenly, making each grain separate and fluffy.
- 4Be gentle when stirring the rice after adding it to the pot to prevent the delicate soaked grains from breaking.
- 5For a richer flavor, you can use vegetable stock instead of water.
Adapt it for your goals.
Protein-Rich
Add 200g of cubed paneer or a can of drained chickpeas along with the vegetables for a more substantial meal.
Nutty & RichNutty & Rich
Sauté a handful of cashews and raisins in ghee until golden and add them as a garnish along with the birista for a festive touch.
VeganVegan
Substitute ghee with a neutral oil and use a thick, unsweetened plant-based yogurt (like cashew or coconut yogurt). Ensure the yogurt is at room temperature before adding.
Why this is on our healthy list.
Promotes Gut Health
The use of curd (yogurt) makes this pulao a good source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut health.
Rich in Fiber
Loaded with a variety of vegetables, this dish is high in dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Anti-inflammatory Spices
The whole spices used, such as cinnamon, cloves, and ginger powder, are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Frequently asked questions
One serving of Vegetable Yakhni Pulao contains approximately 450-500 calories, depending on the amount of ghee and the type of vegetables used.