Fragrant, comforting, and easy to serve as a complete meal, Vegan Rice Kale Pilaf - Rice Pulao/Pilaf with Kale, Cashews, Vegetables is a vegan, vegetarian Indian side made with long basmati rice rice, water, and oil in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 2 servings
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 3/4 cup long basmati rice rice
  • 1.5 cups water
  • 1 Tbsp oil
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 1 green chili chopped
  • 3 garlic cloves chopped
  • 1/2 cup chopped onion
  • 1/4 cup chopped cashews
  • 1 cup chopped kale
  • 1/4 cup chopped carrots
  • 1/2 cup bell peppers
  • 1 teaspoon Pav bhaji masala (or garam masala or Biryani masala or other spice blend of choice)
  • 3/4 teaspoon salt or to taste
  • pomegranate arils for garnish (optional)

Method

  1. Soak rice in enough water to cover and keep aside.
  2. In a pressure cooker or saucepan, add oil and heat over medium.
  3. When the oil is hot, add cumin seeds and cook for half a minute or until they change color.
  4. Add in the bay leaf, green chili and garlic and cook for a minute till garlic is golden.
  5. Add in the onions, mix and cook for 2-3 minutes
  6. Add in the cashews, bell peppers, carrots, kale stems, any other veggies, and the spice blend. Mix and cook on low-medium, covered, for 7 minutes, stirring occasionally.
  7. Add in the kale leaves, half the salt and mix well. Cover for another 2 minutes.
  8. Add in the drained rice, water and salt. give it a mix and cook covered. 2 whistles in the pressure cooker. (2 minutes once the pressure reaches).
  9. If cooking in a saucepan, cook over medium heat for 5 minutes. Reduce heat to medium low and cook for 10 to 12 minutes.
  10. Garnish with pomegranate, cilantro and lemon juice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.