Cinnamon and clove pilau with cashew nuts (Taj, loving anna kaju waru pilau) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 156) by Meera Sodha

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Accompaniments: Ugandan quail poacher's stew

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Potawatomus on April 20, 2026

    This is an easy and quick way to zhuzh up plain rice.

  • peacheater on February 01, 2026

    Made a version of this in the Zojirushi. Didnt use stock and didn’t sautée the grains first so not as good as it could have been I’m sure. Will try again the proper way.

  • Meags on January 12, 2023

    Very good rice! It is easy to make and while the flavors are subtle, they really carry through in the dish. I served with the salmon and spinach curry from the same book.

  • Zosia on February 27, 2020

    Fragrant and flavourful.

  • Rutabaga on December 11, 2017

    This is a really lovely pilau, very gently spiced and buttery. Mine did turn out slightly mushy, but that was my fault for using too much broth. When the rice has already soaked, it's important not to use any more stock than called for, and I find it's sometimes good to err on the low side, but in this case I forgot to do that.

  • Frogcake on February 22, 2017

    We loved this scented rice, which I served with the Ugandan curry. As noted, the cashews add lovely texture to the pilau. I roasted the cashews until lightly browned, which I would do again to enhance the cashew flavour.

  • nadiam1000 on June 09, 2016

    subtle but fragrant with a nice crunch from the cashews. this is a delicious way to cook basmati rice. I wish I had doubled the recipe.

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