asian style veg pilaf
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5 from 2 votes

pilaf rice recipe

Aromatic and tasty asian style veg pulao or veg pilaf recipe
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: main course
Cuisine: asian
Servings: 3 to 4
Author: Dassana Amit


  • 1 cup basmati rice or long grained rice - soaked for 30 minutes
  • 2 cups water or veg stock
  • 2 spring onions or scallions, finely chopped
  • ½ to ¾ cup small broccoli or cauliflower florets (gobi) - blanched in salted water
  • cup finely chopped carrots
  • 1 teaspoon chopped celery
  • ¼ or ½ teaspoon black pepper powder (kali mirch powder)
  • 1 teaspoon soy sauce or as required
  • 1.5 to 2 tablespoons oil
  • 2 star anise (chakriphool)
  • 1 inch cinnamon stick (dalchini)
  • 1 teaspoon julienned ginger (adrak)
  • salt as required
  • 8 to 10 fried or roasted whole cashews (kaju) or ¼ cup shelled peanuts (moongphali) fried or roasted


  • Heat oil in a deep pot or pan. Add the cinnamon and star anise.
  • Fry till they become fragrant and release their aroma in the oil.
  • Now add the whites of the spring onions and fry till they are light golden.
  • Add the ginger and fry for 30 seconds.
  • Add the carrots and broccoli and saute for 2-3 minutes.
  • Sprinkle the black pepper powder and salt.
  • Add the soy sauce, celery and stir for a minute.
  • Now add the soaked and drained rice and stir for 2-3 minutes.
  • Add water or veg stock and stir again.
  • Check the seasoning and add salt or pepper or soy sauce if required.
  • Cover with a tight lid and cook the rice till they are cooked with separate grains.
  • Check the rice in between whilst cooking. If the water dries up then add a few tbsp of water.
  • Don't stir as it will break the rice grains.
  • Once done, top the fried/roasted cashews or peanuts on the rice and serve pilaf rice hot.
  • You can also garnish the pilaf rice with spring onion greens and serve.