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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
Prepare Rice and Vegetables
Make Birista (Fried Onions)
Prepare the Yakhni Base
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.
This kashmiri recipe takes 65 minutes to prepare and yields 4 servings. At 494.61 calories per serving with 10.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Pulao
Rest, Garnish, and Serve
Add 200g of cubed paneer or a can of drained chickpeas along with the vegetables for a more substantial meal.
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.
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.
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.
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.
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.
One serving of Vegetable Yakhni Pulao contains approximately 450-500 calories, depending on the amount of ghee and the type of vegetables used.
Yes, it is a relatively healthy and balanced dish. It provides complex carbohydrates from rice, protein and probiotics from yogurt, and essential vitamins and fiber from the vegetables. Using ghee in moderation offers healthy fats.
The key is to use full-fat yogurt at room temperature, whisk it until completely smooth, and add it to the pot on the lowest heat while stirring constantly. Do not stop stirring for the first 2-3 minutes after adding it.
Yes, you can make it vegan by replacing ghee with oil and using a thick, unsweetened plant-based yogurt like cashew, almond, or coconut yogurt. Follow the same precautions to prevent the plant-based yogurt from splitting.
The main difference is the cooking method. In Yakhni Pulao, rice and vegetables are cooked together in a flavorful stock (yakhni). In Biryani, the rice and the vegetable/meat gravy are cooked separately and then layered to cook together on 'dum' (steam).
Leftover pulao can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a microwave or on the stovetop with a splash of water to restore moisture.
This recipe goes great with these complete meals
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