Diwali, the Festival of Lights, is one of the most cherished celebrations in India, symbolising the triumph of light over darkness and hope over despair. Families come together to light diyas, share sweets, and enjoy special meals filled with flavour and warmth. This Festive Vegetable Pulao with Cashews and Raisins is a dish often prepared on such occasions — fragrant basmati rice enriched with saffron, colourful vegetables, crunchy cashews, and sweet golden raisins. It is both celebratory and comforting.
By Dame Radhika Howarth
(Serves 4 — perfect for Diwali or any celebration)
Ingredients
- 3 cups cooked (and cooled) basmati rice
- 2 tbsp ghee (or vegetable oil)
- 3 green cardamom pods
- 1 small cinnamon stick (about 1″)
- 2 cloves
- 3 bay leaves
- 1 tsp cumin seeds
- 1 large onion, thinly sliced
- 1 tsp finely grated ginger
- 1 tsp coriander powder
- ½ cup unsalted cashew halves
- 2–3 tbsp raisins or barberries
- 45 g carrot, chopped
- 60 g green peas
- 50 g cauliflower florets
- 1 tsp garam masala
- Salt, to taste
Method
- Blanch carrot, peas, and cauliflower in boiling salted water for 3–4 minutes, then drain. (Skip blanching if using frozen peas.)
- Heat ghee in a large pan. Fry cashews until golden and raisins until they puff, then set aside.
- In the same pan, add cardamom, cinnamon, cloves, bay leaves, and cumin seeds. Let them sizzle.
- Add onion and sauté until golden. Stir in ginger, coriander powder, and salt.
- Mix in the blanched vegetables, then gently fold in the cooked rice. Sprinkle garam masala.
- Cover and steam on low heat for 3–5 minutes.
- Finish with fried cashews and raisins. Serve hot.