Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Ready In: 40 Minutes


  • 2 cups basmati rice, soaked for 30 minutes
  • 1 tsp caraway seeds/shah jeera
  • 3-4 green cardamom
  • 2 cups chopped veggies like cauliflower, carrots, beans, peas
  • 1 inch cinnamon
  • 2 inch cinnamon/dalchini
  • 1 tbsp coriander seeds/dhania
  • ½ tbsp chopped ginger garlic
  • 1 tsp ginger garlic paste (optional)
  • 3-4 strands of mace
  • ½ cup chopped mint leaves - fried
  • ¼ tsp nutmeg/jaiphal
  • 1 medium sized onion, sliced
  • 1 small onion, thinly sliced and fried - also known as birista
  • salt
  • 5 cups water
  • 1 cup curd/yogurt
  • 3 cloves/laung


  1. take all the ingredients mentioned above for the yakhni in a muslin cloth
  2. Tie the muslin cloth securely with the spices inside it
  3. this is the bouquet garni.heat 5 cups of water
  4. add the chopped veggies and salt.cook the veggies till they are half done.squeeze the bouquet garni and discard away the spices.through a strainer strain the stock/yakhni and keep the veggies aside.heat ghee in a pan.add the caraway seeds and fry till they sizzle.add the sliced onions and fry them till they are browned.add the other whole spices - cloves, cinnamon, cardamom along with the ginger garlic paste.fry for a minute or till the raw smell of the ginger garlic add the half cooked veggies and curd.mix everything.add the drained basmati rice and mix the rice with the spices and pour 4 cups of the broth/yakhni.add salt if required
  5. we have already added salt to the yakhni
  6. keep this in mind before adding the salt.mix well and cover with a tight lid.cook for 15-20 minutes on dum.garnish yakhni pulao with fried onions, fried mint leaves and fried cashew nuts.serve veg yakhni pulao hot with onion raita or with onion mint kuchumber.

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