Cashew pulao | Kaju pulao
Cashew pulao is a yummy recipe. Food lovers drool over this recipe. The dish is ideal for special occasions with family and loved ones. Cashew pulao is the perfect option if you want to surprise your friends with something nutritious and delicious at the same time. Cashew pulao is loved by people of all age groups. parveen created this Cashew pulao with love and best ingredients. So what are you waiting for? Put on your apron and get cooking this awesome Cashew pulao. Try this delicious Cashew pulao at home and enjoy the yummy flavours with your loved ones. The various steps of Cashew pulao are provided so that you can cook this delicious Cashew pulao easily.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 cup aged long grain rice (basmati or any other)
- 1/3 cup of cashews (broken to small, washed and soaked for 10 mins)
- 1 ¾ cups water (or thin coconut milk)
- 1 tbsp. ginger garlic paste
- Fistful of mint leaves chopped
- 2 to 3 tbsp. Ghee or oil (use ghee only if serving hot)
- 1 green chili slit
Dry spices
- 1 bay leaf
- 1 star anise
- 1 to 2 strands of mace
- ½ medium sized nutmeg (optional)
- 3 inch cinnamon sticks
- 6 to 8 cloves
- 4 to 6 green cardamom
- ½ tsp shahi jeera (shahjeera in telugu)
- little Stone flower
- few pepper corn (optional)
How to make the recipe
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Wash and soak rice in ample amount of water for 20 to 30 mins. Drain and set aside.
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Wash and soak cashews for 10 mins. Drain and set aside.
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Heat a pressure cooker or pot with ghee or oil. Saute all the spices until they begin to crackle.
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Add ginger garlic paste and until the raw smell goes off.
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Add pudina and then the cashews. Saute for 2 to 3 mins.
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Add water and salt.
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When the water comes to a boil, add the rice. Cook until the water is almost absorbed but rice is till soggy. Cover with a lid and cook for 5 to 7 mins on a low flame.
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When the pressure reduces, remove the lid and fluff up the rice. Garnish with coriander leaves.
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Serve cashew pulao hot or warm with a gravy or raita.
