Saffron-Scented Vegetable Pulao with Cashews

Basmati rice cooked with mixed vegetables and saffron, finished with toasted cashews for a fragrant, satisfying meal.

Cuisine: Indian

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 cup basmati rice
• 2 cups vegetable broth
• 1/2 cup mixed vegetables
• 1/2 cup cashews
• 1 medium onion
• 1 inch ginger
• 1 tablespoon garlic
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon saffron strands
• 1 teaspoon cumin seeds
• 2 tablespoons vegetable oil
• 1/2 teaspoon garam masala

Instructions

1. Step 1: Rinse 1 cup basmati rice and soak for 15 minutes. Finely chop onion, mince 1 inch ginger, and mince 1 tablespoon garlic.
2. Step 2: Heat 2 tablespoons vegetable oil in a pot over medium heat. Add 1 teaspoon cumin seeds and cook until sizzling for 30 seconds.
3. Step 3: Add 1/2 cup chopped onion and cook for 3 minutes until golden. Stir in 1 inch minced ginger, 1 tablespoon minced garlic, and 1/2 cup chopped mixed vegetables. Cook for 5 minutes until vegetables are tender.
4. Step 4: Stir in 1/2 teaspoon turmeric powder and soaked rice, cooking for 1 minute to coat rice.
5. Step 5: Add 2 cups vegetable broth, 1/4 teaspoon saffron soaked in 1 tablespoon warm milk, and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked.
6. Step 6: Remove lid, fluff rice with a fork. Stir in 1/2 cup chopped cashews and 1/2 teaspoon garam masala. Cover and let sit for 5 minutes. Garnish with 2 tablespoons fresh cilantro and serve.