Green Pilau with Cashews
Elevate your rice game with this vibrant and aromatic Green Pilau with Cashews, a stunning fusion of fragrant spices and fresh herbs. This wholesome dish combines fluffy basmati rice with a bright green paste of spinach, cilantro, mint, and green chilies, creating a flavorful, nutrient-packed base. Infused with the warm notes of cumin, cardamom, and cinnamon, the pilau boasts a perfect balance of earthy and zesty flavors. Golden toasted cashews add a delightful crunch, while a splash of lemon juice brightens every bite. Ideal as a vegetarian main course or a festive side, this one-pot wonder is as visually striking as it is delicious. Ready in just under an hour, it's a must-try for lovers of fresh, flavorful, and aromatic dishes.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 2 cups Fresh spinach leaves
- 1 cup Fresh cilantro leaves (coriander)
- 0.5 cup Fresh mint leaves
- 2 pieces Green chilies
- 3 pieces Garlic cloves
- 1 inch Fresh ginger
- 1 medium Onion, finely sliced
- 0.5 cup Cashews, whole
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 3 pieces Cardamom pods
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.
In a blender, combine spinach leaves, cilantro, mint leaves, green chilies, garlic, and ginger. Add a few tablespoons of water and blend into a smooth paste. Set aside.
Heat the vegetable oil in a large pot over medium heat. Add the cashews and toast them until golden brown. Remove the cashews with a slotted spoon and set aside for garnish.
In the same pot, add cumin seeds, cardamom pods, cloves, and the cinnamon stick. Sauté until aromatic, about 30 seconds.
Add the sliced onion and cook until golden brown, stirring occasionally, about 5-7 minutes.
Stir in the green paste prepared earlier and cook for 3-4 minutes, stirring frequently until the raw aroma disappears.
Add the drained rice to the pot and stir gently to coat the grains with the green mixture. Cook for 2 minutes, allowing the rice to lightly toast.
Pour in 3.5 cups of water. Add salt and stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15-18 minutes or until the rice is tender and the water is absorbed.
Turn off the heat and let the pilau sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, then stir in the lemon juice.
Garnish with the toasted cashews and serve warm.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 18.6 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2149 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
