Fennel-Scented Kashmiri Vegetable Pulao

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A fragrant rice pilaf featuring saffron, whole spices, and fresh vegetables, reflecting the aromatic tradition of Kashmiri cuisine. This Indian-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs basmati rice, water, ghee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups basmati rice
• 3 cups water
• 3 tbsp ghee
• 1 medium (120 g) onion, thinly sliced
• 4 green cardamom pods
• 4 cloves
• 1 (2 inch) cinnamon stick
• 1 bay leaf
• 1 tsp fennel seeds
• 1/4 tsp, soaked in 2 tbsp warm milk saffron threads
• 1 medium (80 g) carrot, julienned
• 1/2 cup green peas, fresh or frozen
• 1/2 medium (75 g) capsicum (bell pepper), diced
• 1 tsp salt
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: Rinse 1.5 cups basmati rice in cold water until water runs clear, then soak in water for 20 minutes and drain.
2. Step 2: Heat 3 tbsp ghee in a heavy saucepan over medium heat. Add 4 green cardamom pods, 4 cloves, 1 cinnamon stick, 1 bay leaf, and 1 tsp fennel seeds, sauté for 1 minute until fragrant.
3. Step 3: Add 1 medium thinly sliced onion and cook for 5-6 minutes until translucent and lightly golden.
4. Step 4: Stir in 1 medium julienned carrot, 1/2 cup green peas, and 1/2 diced capsicum; sauté for 3 minutes until vegetables are slightly softened.
5. Step 5: Add drained rice and 1 tsp salt, stirring gently to coat the grains with ghee and spices for 2 minutes.
6. Step 6: Pour in 3 cups water and bring to a boil. Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and water absorbed.
7. Step 7: Remove from heat and gently fluff the rice with a fork. Drizzle the saffron-infused 2 tbsp warm milk over the rice and cover again for 5 minutes to infuse aroma.
8. Step 8: Garnish with 2 tbsp chopped fresh coriander leaves before serving warm alongside curries or as a standalone dish.