Spiced Kashmiri Nadru and Pea Pilaf
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 & grains (vegetarian) ready in about 45 minutes pairs fresh or frozen green peas, tablespoons ghee, teaspoon cumin seeds 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
Instructions
- 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.
- Step 2: Add 1 medium thinly sliced onion and cook for 5 minutes until translucent and slightly golden.
- Step 3: Stir in 1 teaspoon ginger paste and cook for 1 minute until aromatic.
- Step 4: Add 200 grams peeled and diced lotus stem pieces and 1 cup green peas; sauté for 4 minutes to combine flavors.
- 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.
- Step 6: Pour in 3 cups water, add 1 teaspoon salt, and bring to a boil over high heat.
- Step 7: Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and water is absorbed.
- Step 8: Remove from heat, drizzle the soaked saffron strands with milk over the rice, cover again, and let it steam for 5 minutes.
- Step 9: Fluff the pilaf gently with a fork, garnish with 2 tablespoons chopped fresh coriander leaves, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Kashmiri Nadru and Pea Pilaf take to make?
Total time is about 45 minutes (15 min prep + 30 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 Spiced Kashmiri Nadru and Pea Pilaf?
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 fresh or frozen green peas from drying out.
Can I substitute ingredients in Spiced Kashmiri Nadru and Pea Pilaf?
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 Spiced Kashmiri Nadru and Pea Pilaf 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 Spiced Kashmiri Nadru and Pea Pilaf 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.
