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Cashew pulao recipe

by Jeyashris Kitchen
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Cashew pulao recipe

Cashew pulao| Kaju pulao recipe with step by step pictures and video, a super easy rice variety, perfect for lunch box too. Similar to jeera pulao, peas pulao this cashew pulao is a rich pulao variety, pairs well with rajma masala and dal varieties. Usually i prefer one pot rice varieties but i made this cashew pulao on stove top. Recently tried cooking basmati on stove top and loved the entire output so followed the same process. You can make the same cashew pulao in pressure cooker as an one pot meal too. Read the post and notes section completely, to get the variations and the pressure cooker method too.
We enjoyed the cashew pulao with rajma masala. 

 

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5 from 1 vote

Cashew pulao recipe

Cashew pulao| Kaju pulao recipe with step by step pictures and video, a super easy rice variety, perfect for lunch box too
Prep Time10 mins
Cook Time20 mins
Course: Lunch | Dinner
Cuisine: Indian
Servings: 4
Author: Jeyashris Kitchen

Ingredients

  • 1.5 Cups Basmati rice
  • 2 Green chili optional
  • 1/2 tbsp Cumin seeds | jeera
  • 2 tbsp Oil
  • 1 tbsp  Ghee
  • 15 Cashew nuts
  •  Salt  as needed
  • 5 Cups Water

Instructions

  • Wash the rice twice and soak in 4 cups of water for 20 minutes.
  • In a heavy bottomed vessel cook the rice along with 4 cups of water. Add 1 tsp of oil and little salt while cooking. 
  • Cook this on stove top on medium flame for 8-10 minutes, till the rice gets cooked.
  • Be careful not to overcook it.
  • Once it becomes soft, switch off the flame and immediately drain the water.
  • Add 1 cup of cold water to this and let the water to drain completely.
  • The purpose of adding cold water it to stop the cooking process further.
  • In a pan add 1 tbsp oil and ghee.
  • Add in the slit green chilis (if adding)
  • Add in the cumin seeds.
  • Once the chilis start shrinking, add in the cashew nuts.
  • Saute till the cashew nuts turn golden brown.
  • Once it becomes golden, add in the cooked rice.
  • Add salt.
  • Mix gently and ensure the rice is not mashed or broken.
  • Let this cook in a medium flame for 2 minutes.
  • Switch off the flame.
  • If needed garnish with coriander leaves or fried onions.
  • Serve hot with rajma masala, chole or dal palak, methi dal or dhaba style dal.

Video

Notes

  1. Ginger garlic paste can be added after adding oil and ghee, to enhance the taste.
  2. Also whole garam masala like bay leaf, cloves, cardamom can be added in the beginning.
  3. If you want to make Cashew pulao in pressure cooker, add oil in the cooker and add in the cumin seeds and cashew nuts and add soaked rice. Add 2 cups of water and pressure cook for 2 whistles and simmer for 5 minutes. 
  4. You can skip cashew and add veggies or green peas too. 
  5. Cashew pulao tastes perfect for lunch box too.

Method with step by step pictures :

  • Wash the rice twice and soak in 4 cups of water for 20 minutes.
  • In a heavy bottomed vessel cook the rice along with 4 cups of water. Add 1 tsp of oil and little salt while cooking. 
salt while cooking
  • Cook this on stove top on medium flame for 8-10 minutes, till the rice gets cooked.
  • Be careful not to overcook it. 
  • Once it becomes soft, switch off the flame and immediately drain the water.
  • Add 1 cup of cold water to this and let the water to drain completely.
  • The purpose of adding cold water it to stop the cooking process further. 
  • In a pan add 1 tblsp oil and ghee. 
  • Add in the slit green chilis (if adding)
  • Add in the cumin seeds.
  • Once the chilis start shrinking, add in the cashew nuts. 
  • Saute till the cashew nuts turn golden brown. 
  • Once it becomes golden, add in the cooked rice.
  • Add salt.
  • Mix gently and ensure the rice is not mashed or broken.
  • Let this cook in a medium flame for 2 minutes.
  • Switch off the flame.
  • If needed garnish with coriander leaves or fried onions. 
  • Serve hot with rajma masala, chole or dal palak, methi dal or dhaba style dal. 

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