Fragrant vegetable pilaf with cashew nuts (Subz Pillau)


  • Preparation time: 15 minutes   
  • Serves: 6-8       
  • Cooking time: 25 minutes
  • 2 cup pearl pishori rice – soaked in water for 10 minutes
  • 2 carrots – cut into small cubes, 300 gm cauliflower – cut into small florets
  • 10 French beans – cut into small pieces, 1 bay leaf
  • 1/3 cup oil, 6-8 cashew nuts, 2 onions – sliced finely (1 cup)
  • 3 tsp salt, or to own taste,
  • 1 tsp lemon juice,
  • 1 ½ tbsp dry fenugreek leaves (kasoori methi)
  • Fragrant paste:
  • 6-7 cloves of garlic,
  • 1 inch piece ginger – chopped
  • 2 tsp fennel seeds (saunf),
  • 1 tsp cumin seeds (jeer),
  • 1 tsp ground coriander (dhania)
  • 1 stuck of cinnamon (dalchini),
  • 3 cloves (laung)
  • Seeds of 2 green cardamoms (choti illaichi)


Grind all ingredients of the fragrant paste together with a little water. Keep paste aside.

Heat oil in a large, heavy bottomed pan. Add cashew nuts and fry till golden. Remove from oil and keep aside.

Add bay leaf & sliced onions to oil, cook till onions turn golden brown.

Add the ground paste to the oil. Stir fry on low heat for 1-2 minutes.

Add the vegetable & dry fenugreek leaves. Stir fry for 2-3 mins.

Add 4 cups of water. Add salt and lemon juice.

Drain the soaked pearl pishori rice and add to the water.

Give it a boil. Reduce heat, covering the pan of pearl pishori rice with a well-fitting lid. Cook on a very low heat for about 12-15 mins, or until the pearl pishori rice is done.

Fluff the pearl pishori rice with a fork, so that the grains separate.

Before serving sprinkled with fried cashew nuts.