Saffron Vegetable Pulao With Roasted Cashews Recipe

About this recipe

A fragrant saffron-infused rice dish loaded with colorful vegetables and topped with crunchy roasted cashews. Perfect for a delightful dinner experience.

Ingredients

• NaN Aroy-D Coconut Milk
• 100 G Fresh Green Peas 100g
• 1 piece Yellow Bell Pepper
• 500 G Fresh Vine Tomato 500g
• 1 Kg Cashews, 1Kg
• - Jalpur Cumin Seeds
• - RealFoodSource Saffron Strands
• 1 Kg Laila Basmati Rice
• 400 g Trs Turmeric Powder 400G
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes, then drain.
2. 2. Heat 2 tablespoons of vegetable oil in a large pan and roast the cashews until golden brown. Set aside.
3. 3. In the same pan, add cumin seeds and let them splutter for 30 seconds to release their aroma.
4. 4. Add chopped tomatoes and cook for 3-4 minutes until softened and slightly mushy.
5. 5. Mix in the turmeric powder, saffron strands soaked in 2 tablespoons of warm water, and salt.
6. 6. Add green peas, sweet corn, and chopped capsicum. Stir-fry for 3-4 minutes to combine flavors.
7. 7. Pour in coconut milk and 400 ml of water, then bring the mixture to a gentle boil.
8. 8. Add the soaked basmati rice to the pan, stir well, and cover with a lid.
9. 9. Reduce heat to low and let the rice cook for 15 minutes, ensuring it absorbs the liquid and cooks evenly.
10. 10. Check the rice for doneness, fluff gently with a fork, and adjust seasoning if needed.
11. 11. Garnish with roasted cashews and serve warm for a comforting dinner.