Vegetable Yakhni Pulao with Saffron and Whole Spices

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Fragrant Kashmiri-style rice cooked in a mildly spiced yogurt broth infused with saffron and whole spices, studded with tender vegetables. This Indian-inspired rice and grain recipe (vegetarian), ready in about 70 minutes, pairs basmati rice, plain yogurt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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.

Ingredients

• 2 cups basmati rice
• 1 cup plain yogurt
• 3 cups water
• 2 tbsp ghee
• 4 whole cloves
• 4 green cardamom pods
• 1 black cardamom pod
• 1 (2-inch) cinnamon stick
• 1 bay leaf
• 1 tsp black peppercorns
• 1 tbsp fresh ginger, julienned
• 1 medium carrot, diced
• 1/2 cup green peas
• 1 cup cauliflower florets
• 1/4 tsp saffron strands
• 2 tbsp warm milk
• 1 1/2 tsp salt
• 2 tbsp chopped fresh mint leaves
• 2 tbsp chopped fresh cilantro leaves

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Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until water runs clear; soak in water for 30 minutes, then drain.
2. Step 2: Soak 1/4 tsp saffron strands in 2 tbsp warm milk for 10 minutes to release color and aroma.
3. Step 3: In a large pot, heat 2 tbsp ghee over medium heat. Add 4 cloves, 4 green cardamom pods, 1 black cardamom pod, 1 cinnamon stick, 1 bay leaf, and 1 tsp black peppercorns; sauté for 2 minutes until fragrant.
4. Step 4: Add 1 tbsp julienned fresh ginger and sauté for 1 minute.
5. Step 5: Stir in 1 cup plain yogurt, 3 cups water, and 1 1/2 tsp salt; bring to a gentle simmer.
6. Step 6: Add 1 diced medium carrot, 1/2 cup green peas, and 1 cup cauliflower florets; cook for 5 minutes to slightly soften vegetables.
7. Step 7: Add the drained rice, saffron milk mixture, 2 tbsp chopped fresh mint, and 2 tbsp chopped fresh cilantro; stir gently to combine.
8. Step 8: Cover the pot tightly and cook over low heat for 20 minutes without lifting the lid, until rice is fluffy and liquid is absorbed.
9. Step 9: Remove from heat and let the pulao rest covered for 10 minutes before fluffing with a fork and serving.