Basmati Rice Green Lentil Mint Yogurt Pilaf
A light, vegetarian pilaf combining fluffy basmati rice with tender green lentils, finished with fresh mint and a cooling dollop of cumin-spiced yogurt. The mint and yogurt provide brightness and creaminess to balance the earthiness of the lentils and warmth of the spices.
- Prep
- 15 min
- Cook
- 30 min
- Wait
- 10 min
- Total
- 55 min
- Makes
- 4 servings (about 1½ cups per serving)
Steps
Before you start
- Rinse the basmati rice in a fine-mesh strainer under cold water until the water runs clear
- Rinse the green lentils and pick through for any small stones or debris
- Have all your spices measured and ready before you start cooking
Toast cumin seeds
- Heat ghee in the medium saucepan over medium heat.
- Once shimmering, add the cumin seeds and cook for about 1 minute, stirring occasionally, until fragrant and lightly golden.
- The seeds should smell warm and toasted.
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Ready when: Cumin seeds are fragrant and light brown in color
Tip: Toast the cumin to release its oils—this deepens the flavor of the entire pilaf.
Sauté onion
- Add the diced onion to the toasted cumin and ghee.
- Stir constantly and cook for 3–4 minutes, stirring occasionally, until the onion becomes soft and lightly golden.
- The onion should soften enough to break apart easily.
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Ready when: Onion is soft and golden around the edges
Tip: Don't let the onion brown too much—it should be tender but not caramelized at this point.
Add lentils and rice
- Add the rinsed green lentils and basmati rice to the pan with the onion and ghee.
- Stir well to coat all the grains and lentils with ghee, about 1–2 minutes.
- The rice should look glossy and translucent.
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Ready when: Rice and lentils are evenly coated and look translucent
Tip: Coating the rice in ghee helps keep the grains separate when cooked.
Add broth and seasonings
- Pour the vegetable broth into the pan.
- Add ¾ teaspoon salt and ¼ teaspoon black pepper.
- Stir everything together and bring the mixture to a boil over medium-high heat, about 3–4 minutes.
- You should see it bubbling vigorously.
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Ready when: Mixture is at a rolling boil
Tip: The ratio of broth to rice and lentils is important for even cooking—don't skip measuring.
Reduce heat and simmer
- Once boiling, reduce the heat to low and place the lid on the saucepan.
- The liquid should be just barely simmering underneath the lid—you may see a small wisp of steam escaping.
- Cook for 20 minutes without lifting the lid, as opening it releases steam and disrupts cooking.
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Ready when: All liquid is absorbed and rice and lentils are tender
Tip: Resist the urge to lift the lid—steam is essential for evenly cooked rice.
Rest the pilaf
- Remove the pan from heat and keep the lid on.
- Let the pilaf rest undisturbed for 5 minutes.
- This allows any remaining moisture to evenly distribute and the grains to firm up slightly.
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Ready when: Pilaf has rested and is warm
Tip: This short rest is crucial for light, separate grains rather than a mushy texture.
Fluff and finish
- Remove the lid and fluff the pilaf gently with a fork, breaking up any clumps.
- Fold in most of the fresh mint, reserving about 1 tablespoon for garnish.
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Ready when: Pilaf is light and fluffy with mint distributed throughout
Tip: Add the mint just before serving to preserve its bright, fresh flavor and color.
Prepare spiced yogurt
- In a small bowl, whisk together the Greek yogurt with the ½ teaspoon ground cumin.
- Stir until smooth and well combined.
- Taste and add a pinch of salt if needed.
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Ready when: Yogurt is smooth and cumin is fully incorporated
Tip: Use Greek yogurt for a richer, tangier topping that won't separate.
Serve
- Divide the pilaf among four serving bowls.
- Top each portion with a spoonful of the cumin-spiced yogurt and a sprinkle of the reserved fresh mint.
- Serve warm.
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Ready when: Pilaf is portioned and garnished
Tip: The cool yogurt contrasts beautifully with the warm pilaf and brings all the flavors together.
Good to know
Tips
- Toasting the cumin seeds releases essential oils and deepens the pilaf's flavor—don't skip this step.
- Rinsing the rice removes excess starch and helps achieve light, separate grains.
- The 5-minute rest after cooking allows the rice to firm up and prevents mushiness.
- For extra brightness, add the zest and juice of half a lemon to the yogurt topping.
Make ahead
You can prepare the pilaf and yogurt topping up to 1 day ahead. Store the pilaf in an airtight container in the refrigerator. Reheat gently in a covered saucepan with a splash of water over low heat (about 5 minutes), stirring occasionally. Add the fresh mint just before serving for best flavor. Keep the yogurt covered in the fridge and let it come to cool room temperature just before serving.
Storage & reheating
Room temperature: Cover loosely and let cool for up to 1 hour, though the pilaf is best served warm. Refrigerator: Store in an airtight container for up to 4 days. Reheat gently in a covered saucepan over low heat with a splash of water, stirring occasionally. Freezer: The pilaf keeps for up to 3 months in an airtight freezer container. Thaw overnight in the refrigerator and reheat as directed above. Note: Store the yogurt topping separately; it does not freeze well.
Substitutions
- basmati rice → jasmine rice or long-grain white rice. Jasmine rice will give a slightly softer texture and fragrant result. Adjust cooking time if needed.
- green lentils (French lentils) → brown lentils. Brown lentils work well but are slightly earthier. Use the same quantity.
- ghee (or unsalted butter) → unsalted butter or olive oil. Olive oil will give a lighter result. Butter provides a similar richness to ghee.
- plain Greek yogurt → sour cream or plain whole-milk yogurt. Sour cream will be tangier; regular yogurt is thinner but still works. Add a squeeze of lemon to thin whole-milk yogurt if needed.
