Top News

Yakhni Pulao Recipe: Make Kashmiri style vegetable Yakhni Pulao at home, the taste will be such that even biryani will seem bland

Samira Vishwas | March 30, 2026 11:24 AM CST

Yakhni Pulao Recipe: India is known for its colorful culture, different dialects and diverse traditions. Just as every state has its own unique identity in its language and dress, similarly every place has its own special taste and special dish. From North to South, East to West, every plate reflects the richness and diversity of the country. In such a situation, today we have brought for you Vegetable Yakhni Pulao, the most popular dish of North India and Kashmir, after eating which you will forget the taste of Biryani.

This pulao is a little different and special from other pulao. It is made by adding spices like curd, fennel and coriander, which further enhances its taste. If you want to try something new for lunch or dinner at home, then Yakhni Pulao is a great option. Let’s see the recipe of special Kashmiri Yakhni Pulao filled with aromatic spices.

Ingredients to make Vegetable Yakhni Pulao

Basmati rice (soaked)
Ghee
Onion (thinly chopped)
Cauliflower
Carrots (chopped)
Potato (chopped)
French beans
cup peas
cup paneer (optional)
Curd
Ginger-Garlic Paste

Vegetable Yakhni Pulao Recipe

Ingredients – For Yakhni (Stock):

Water – as per requirement
Cloves – 4-5
Green cardamom – 3-4
Cinnamon – 1 small piece
Whole coriander – ¼ cup
Fennel – 1 teaspoon
Coriander – a few leaves
Onion – 1

Method to make Vegetable Yakhni Pulao:
First of all, take water in a vessel and add cloves, green cardamom, cinnamon, whole coriander, fennel, ginger-garlic paste, green coriander and onion and boil for about 10 minutes. This will prepare aromatic Yakhni. Filter the prepared stock and keep it aside.

Now wash and cut all the vegetables. If you want to add cheese then fry it lightly. Heat ghee in a pan or heavy bottomed vessel and fry the onion in it till it turns golden. Then add ginger-garlic paste and fry for a while.
Now add all the chopped vegetables and fry lightly for 5 minutes. Lower the flame and slowly add the curd and stir so that the curd does not curdle. Add soaked basmati rice to it and add prepared yakhani stock and stir well. Cover the vessel and let it simmer on low flame for 20–25 minutes, until the rice is completely cooked and the water dries up.

Tips:

Use good quality basmati rice and soak it for at least 20 minutes before cooking.
Fennel and whole coriander enhance the special taste of Pulao, definitely add them.
Serve prepared Vegetable Yakhni Pulao with hot raita and salad.