Aromatic Vegetable and Cashew Pilaf (Easy Veg Pulao)
Looking for a satisfying, meatless main dish or a vibrant side for your next meal? This Aromatic Vegetable and Cashew Pilaf (or Veg Pulao) is the answer! It's an incredibly easy rice recipe packed with colorful vegetables, rich cashew nuts, and sweet sultanas, all infused with fragrant spices like cloves and cinnamon. It's perfect for a quick weeknight dinner, a festive gathering, or as a cozy vegetarian rice dish.
Ingredients: To cook rice
- Small grain / basmati rice – 350g
- Butter – 1 tbsp
- Salt – ½ tsp
- Cloves – 3
- Water to cook rice
Ingredients: Vegetable mixture
- Cashew nuts – 200g
- Grated big carrot – 1
- Chopped green beans – 100g
- Boiled green peas – 100g
- Sultana – 50g
- Salt & pepper to taste
- Butter – 2 tbsp
- Sliced big onion – 1
- Cinnamon sticks – 1 inch piece
- Chopped garlic cloves – 2
How to Cook: Aromatic Vegetable & Cashew Pilaf
- Rinse the rice thoroughly under cold running water until the water runs clear. This removes excess starch, resulting in fluffier rice.
- In a pot, combine the rinsed rice, the required amount of water, butter, salt, and cloves.
- Bring to a boil, then reduce heat, cover, and cook until all the water is absorbed and the rice is tender.
- Once cooked, open the lid, gently stir the rice to separate the grains, and allow it to cool slightly while you prepare the vegetables.
- In a large pan or wok, melt 1 tbsp of butter over medium heat.
- Add the cashew nuts and roast for about 2 minutes until they are lightly golden and fragrant. Remove the cashews from the pan and set them aside.
- Melt the remaining 1 tbsp of butter in a big pan.
- Add the chopped garlic and the cinnamon stick. Sauté for about 2 minutes, allowing the spices to release their beautiful aroma into the butter.
- Add the sliced onion and continue to sauté for about 3 minutes until the onion is soft and translucent.
- Add the chopped green beans, grated carrots, and boiled green peas to the pan. Sauté the vegetables for 3-4 minutes until they start to soften, but still retain a little bite.
- Season the vegetable mixture with salt and pepper generously, according to your taste.
- Stir in the reserved roasted cashews and the sweet sultanas into the vegetable mixture.
- Gradually add the cooked, cooled rice to the pan. Use a gentle folding motion to combine the rice thoroughly with the vegetable and cashew mixture, ensuring every grain is coated in the flavorful butter and spices.
- Serve immediately and enjoy this hearty vegetable pilaf!
