Fennel-Scented Kashmiri Vegetable Pulao

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant rice pilaf featuring saffron, whole spices, and fresh vegetables, reflecting the aromatic tradition of Kashmiri cuisine. This indian-inspired rice & grains (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.

Prep: 25 min Cook: 25 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Fennel-Scented Kashmiri Vegetable Pulao take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fennel-Scented Kashmiri Vegetable Pulao?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep basmati rice from drying out.

Can I substitute ingredients in Fennel-Scented Kashmiri Vegetable Pulao?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fennel-Scented Kashmiri Vegetable Pulao for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fennel-Scented Kashmiri Vegetable Pulao vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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