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.
Aromatic and soul-satisfying Vegetable Yakhni Pulao, an energy-giving meal that feels like a hug!
This mughlai dish is perfect for lunch. With 494.03 calories and 10.19g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
0.5 tsp Black Peppercorns
1 tsp Shahi Jeera (Caraway seeds)
1 cup Curd (Whisked until smooth, at room temperature)
1 tsp Dry Ginger Powder
0.25 tsp Asafoetida (Use gluten-free if needed)
2 cup Mixed Vegetables (Chopped carrots, beans, peas, cauliflower)
3 cup Water
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Mint Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Vegetables
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes.
While the rice soaks, chop your mixed vegetables into bite-sized pieces.
Whisk the curd in a bowl until completely smooth and lump-free. Let it come to room temperature to prevent curdling.
2
Make Birista (Fried Onions)
Heat vegetable oil in a small pan over medium-high heat.
Add the thinly sliced onions and fry, stirring occasionally, for 10-12 minutes until they are deep golden brown and crisp.
Remove the fried onions with a slotted spoon and spread them on a paper towel to drain excess oil. Set aside.
3
Prepare the Yakhni Base
Heat 2 tbsp of ghee in a heavy-bottomed pot or dutch oven over medium heat.
Add the whole spices: bay leaf, black and green cardamoms, cloves, cinnamon, fennel seeds, and black peppercorns. Sauté for 45 seconds until fragrant.
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.
Once the curd is incorporated, add the dry ginger powder, asafoetida, and 1 tsp of salt. Stir well.
4
Cook the Pulao
Add the chopped mixed vegetables to the pot and sauté for 3-4 minutes.
Drain the soaked rice completely and add it to the pot. Gently stir for 1 minute, being careful not to break the grains.
Pour in 3 cups of water and add the remaining 0.5 tsp of salt. Gently stir everything together.
Increase the heat to high and bring the mixture to a rolling boil.
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.
After 15 minutes, check if all the water has been absorbed. If not, cook for another 2-3 minutes.
5
Rest, Garnish, and Serve
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for perfectly fluffy rice.
Open the lid and gently fluff the rice with a fork.
Garnish with the prepared birista, chopped coriander, and mint leaves.
Serve hot with a side of cucumber raita or plain yogurt.
