Kashmiri-style Vegetable Yakhni Pulao with Spiced Yogurt Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fragrant basmati rice cooked gently in a spiced yogurt and herb broth, studded with tender vegetables and warm Kashmiri spices. This indian-inspired rice & grains (vegetarian) ready in about 70 minutes pairs basmati rice, water, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 30 min Serves 6 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups basmati rice under cold water until the water runs clear, then soak for 30 minutes. Drain well.
  2. Step 2: In a large pot, heat 2 tbsp vegetable oil over medium heat. Add 1 bay leaf, 4 green cardamom pods, 3 cloves, 1 cinnamon stick, 1 tsp fennel seeds, and a pinch of asafoetida. Sauté for 1 minute until fragrant.
  3. Step 3: Add 1 diced medium carrot, 1/2 cup green peas, and 1 diced medium potato. Cook for 5 minutes, stirring occasionally until the vegetables start to soften.
  4. Step 4: Whisk 1 cup plain yogurt with 3 cups water until smooth, then pour into the pot. Add 1 1/2 tsp salt and bring the mixture to a gentle boil.
  5. Step 5: Add the drained rice to the pot, stir gently, then cover with a tight-fitting lid. Reduce heat to low and cook for 18 minutes without stirring until the rice is tender and liquid absorbed.
  6. Step 6: Remove the pot from heat and let it rest covered for 10 minutes. Fluff the rice gently with a fork.
  7. Step 7: Stir in 1/4 cup chopped fresh mint leaves and 1/4 cup chopped fresh coriander leaves for a bright herbal finish. Serve warm as a fragrant main or side dish.

Frequently asked questions

How long does Kashmiri-style Vegetable Yakhni Pulao with Spiced Yogurt Broth take to make?

Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri-style Vegetable Yakhni Pulao with Spiced Yogurt Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in Kashmiri-style Vegetable Yakhni Pulao with Spiced Yogurt Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri-style Vegetable Yakhni Pulao with Spiced Yogurt Broth for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kashmiri-style Vegetable Yakhni Pulao with Spiced Yogurt Broth vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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