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No. 0340 Indian Free recipe

Saffron Vegetable Pulao with Cashews and Mint

Fragrant basmati layered with saffron threads, green peas, diced carrot and ghee-toasted cashews, finished with torn mint. The mix of snowy and golden grains looks festive, yet this mildly spiced pulao takes barely thirty minutes and suits both weeknights and holiday spreads.

4.3 from 745 cooks

Black pot of saffron vegetable pulao with peas, carrots, cashews and mint leaves
Photo: Pixel Senses on Pexels
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Easy
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Method 6 steps

  1. Heat the ghee in a pot over medium-low heat and fry the cashews for 2 to 3 minutes until golden. Remove with a slotted spoon.

  2. Add the cinnamon and cardamom to the ghee for 30 seconds, then the carrot for 3 minutes until slightly softened.

  3. Add the drained rice and peas and stir gently for 1 minute to coat.

  4. Pour in the water and salt, bring to a boil, cover and cook on the lowest heat for 12 minutes.

  5. Drizzle the saffron milk over the top in streaks, replace the lid and rest off the heat for 10 minutes so the saffron stains some grains golden.

  6. Fluff lightly, spoon into a serving pot and top with the cashews and torn mint leaves.

Tap a step to mark it done.

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