Easy Rice Pilaf with veggies, nuts and kale. Use other grains of choice. Vegan gluten-free Recipe

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.