Can I make the yakhni in advance?

Yes. Prepare and strain the vegetable yakhni a day ahead, refrigerate it, and bring it back to hot before cooking the rice.

Can I use regular rice instead of basmati?

You can, but the texture and fragrance will change. Shorter rice may need less soaking and different liquid, so watch it closely.

How do I stop the yogurt from curdling?

Whisk it well, lower the heat before adding it, and stir continuously until it combines smoothly with the onion base.

Do I need to keep all the whole spices in the final pulao?

They add classic yakhni aroma, but if you prefer, you can remove larger spices like bay leaf, black cardamom, and cinnamon before serving.

What should I serve with Vegetable Yakhni Pulao?

It pairs especially well with plain raita, boondi raita, cucumber salad, or a mild curry that will not overpower its delicate flavor.

Home / Recipes / north_indian / Vegetable Yakhni Pulao

north_indianMediumvegetariangluten freenut freesoy free

Vegetable Yakhni Pulao

RATING

4.3/5(47)

TASTE SCORE

8/10

Fragrant basmati rice cooked in a gently spiced vegetable stock with whole spices, yogurt, and mixed vegetables. This pulao has delicate flavor, fluffy grains, and enough richness to sit beautifully beside a curry or raita.

PREP

20m

COOK

35m

SERVES

1 KATORI

409 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Prep the rice and vegetables.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in fresh water for 20 minutes, then drain well.
3.Cut the carrot, beans, cauliflower, and potato into even pieces so they cook at the same pace.
boil · ~20 min
Make the vegetable yakhni.
1.Add water to a pot with the chopped onion, ginger, garlic, carrot, beans, cauliflower, potato, green peas, black peppercorns, cloves, green cardamom, black cardamom, cinnamon, bay leaf, fennel seeds, coriander seeds, and half the salt.
2.Bring to a boil over medium-high heat.
3.Lower the heat and simmer until the vegetables are just tender and the stock smells fragrant, 15 to 18 minutes.
4.Strain the stock and keep the vegetables and yakhni separate.
TIPDo not overcook the vegetables here; they will finish cooking with the rice.
saute · ~9 min
Cook the onion base.
1.Heat ghee in a heavy pot over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add the sliced onion and cook until light golden, 6 to 8 minutes.
4.Add the slit green chili and stir for 30 seconds.
TIPKeep the onions light golden, not dark brown, so the pulao stays delicate.
mix · ~3 min
Add yogurt and fold in the vegetables.
Lower the heat and add the whisked yogurt, stirring quickly so it does not split. Add the strained vegetables, mint, cilantro, and the remaining salt, then mix gently for 1 to 2 minutes.
saute · ~1 min
Coat the rice in the masala.
Add the drained rice to the pot and fold gently for 1 minute so each grain is coated with the onion, yogurt, and spice mixture.
boil · ~5 min
Add the yakhni and bring it up to a boil.
Pour in 2 1/4 cups of the strained yakhni and bring the pot to a gentle boil over medium heat.
steam · ~15 min
Cover and cook the pulao on low heat.
When most of the liquid is absorbed and small holes appear on top, cover the pot tightly and cook on very low heat for 12 to 15 minutes until the rice is fluffy and fully done.
TIPUse the lowest heat possible so the bottom does not catch before the rice finishes steaming.
rest · ~10 min
Rest the pulao before fluffing.
Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork or flat spoon.
serve
Serve the vegetable yakhni pulao hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati very well before adding it, or the pulao can turn heavy instead of fluffy.
2
Whisk the yogurt until smooth and lower the heat before adding it so it blends into the masala without splitting.
3
Keep the vegetables only just tender in the yakhni; soft vegetables will break when folded into the rice.
4
Use a heavy-bottomed pot for the dum stage so the bottom layer does not scorch while the rice steams.
5
Once the yakhni is added, stir only minimally; too much mixing snaps the long basmati grains.
6
If your pot lid is loose, seal it with foil or a clean towel under the lid to trap steam during the final cook.
7
Let the pulao rest the full 10 minutes before fluffing so the grains firm up and separate cleanly.
8
Reheat leftovers with a spoonful of water, covered on low heat, to bring back softness without turning the rice mushy.