Spiced Kashmiri Nadru and Pea Pilaf

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

A fragrant rice pilaf combining tender lotus stems and sweet green peas, infused with Kashmiri spices for a vibrant vegetarian main or side dish. This Indian-inspired rice and grain recipe (vegetarian), ready in about 45 minutes, pairs basmati rice, lotus stem (nadru), green peas 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, rinsed and soaked for 30 minutes basmati rice
• 200 grams, peeled and diced into 1/2-inch pieces lotus stem (nadru)
• 1 cup fresh or frozen green peas
• 3 tablespoons ghee
• 1 teaspoon cumin seeds
• 3, lightly crushed green cardamom pods
• 1 bay leaf
• 1-inch piece cinnamon stick
• 3 whole cloves
• 1 medium (120 grams), thinly sliced onion
• 1 teaspoon ginger paste
• 3 cups water
• 1 teaspoon salt
• a pinch, soaked in 2 tablespoons warm milk saffron strands
• 2 tablespoons, chopped for garnish fresh coriander leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons ghee in a heavy-bottomed pot over medium heat until melted. Add 1 teaspoon cumin seeds, 3 lightly crushed green cardamom pods, 1 bay leaf, 1-inch cinnamon stick, and 3 whole cloves; sauté for 1-2 minutes until fragrant.
2. Step 2: Add 1 medium thinly sliced onion and cook for 5 minutes until translucent and slightly golden.
3. Step 3: Stir in 1 teaspoon ginger paste and cook for 1 minute until aromatic.
4. Step 4: Add 200 grams peeled and diced lotus stem pieces and 1 cup green peas; sauté for 4 minutes to combine flavors.
5. Step 5: Drain 1.5 cups soaked basmati rice and add it to the pot. Stir gently to coat the rice grains with the ghee and spices.
6. Step 6: Pour in 3 cups water, add 1 teaspoon salt, and bring to a boil over high heat.
7. Step 7: Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and water is absorbed.
8. Step 8: Remove from heat, drizzle the soaked saffron strands with milk over the rice, cover again, and let it steam for 5 minutes.
9. Step 9: Fluff the pilaf gently with a fork, garnish with 2 tablespoons chopped fresh coriander leaves, and serve warm.