Cashew Pulao earns its place in my weekly rotation for one straightforward reason: it comes together on a busy evening when I have rice soaking and very little else planned. I reach for it especially on those days when the fridge has nothing particularly interesting in it, but I still want dinner to feel like something.
The pressure cooker does most of the work, and I am usually done in under 40 minutes from start to finish. What keeps me coming back is actually the milk. I started adding it after reading about it in an old recipe notebook, and now I cannot imagine making this without it. It gives the rice a faint creaminess and a slightly different colour compared to plain water cooked rice. That small detail, nothing dramatic, just makes the whole thing feel a little more considered than a basic pulao.
About the Recipe
Every ingredient here is the kind of thing most Indian kitchens already have. The whole spices, the ginger garlic paste, a handful of cashews, basmati rice. You do not need to make a special trip for anything. Start to finish, this takes about 35 to 40 minutes, including soaking the rice.
I make it most often on weeknights when I want a rice dish that does not need a complicated curry alongside it. A simple raita or some sliced onions with lime are enough.
Why you will love this recipe
The fried cashews are the detail that makes this worth making on repeat. You fry them in ghee first, set them aside, and add them back at the very end, so they stay crisp rather than going soft inside the rice. That contrast between the fluffy rice and the crunchy cashews is what you keep going back for.
The combination of whole spices, mint, coriander, and a single slit green chilli gives the rice a layered flavour without any one element taking over. And because it all happens in a pressure cooker, the rice absorbs everything quickly and evenly. The saffron is optional, but if you have it, do use it. Even a small pinch soaked in warm milk changes the colour of the finished rice and adds a faint floral note that makes this feel less like a weekday meal.
Cooking Tips
The most common mistake is skipping the soak. Basmati rice needs 10 to 15 minutes in water before it goes into the cooker, otherwise the grains can break or cook unevenly. The other thing beginners get wrong is the water ratio. With milk added, you need less water than you might expect, so stick to the 1/3 cup specified.
Do not lift the lid too early either. Let the pressure drop on its own before you open it, or the rice will be undercooked in patches.
Top Tips
- Fry the cashews in ghee over low to medium heat and watch them closely. They go from golden to burnt faster than you would expect, usually within a minute or two.
- Soaking the rice is not optional here. Dry basmati in a pressure cooker tends to break or turn gluey, so give it the full 10 to 15 minutes in cold water.
- If you are using saffron, soak the strands in warm milk for at least 10 minutes before adding. A quick soak will not release enough colour or fragrance.
- Do not stir the rice while it is pressure cooking. Add everything, close the lid, and let it be.
- The mint and coriander go in before the water, not after. That way they cook into the rice rather than sitting on top as a garnish.
- I always keep the green chilli whole and slit rather than chopping it, so people can spot it and move it aside if they want less heat.
Serving and Storing Suggestions
Serves 2 to 3 people. Prep and cook time together is roughly 35 to 40 minutes. Serve hot straight from the cooker with a cucumber raita or plain yoghurt on the side. Sliced raw onions with a squeeze of lime also work well.
Leftovers keep in the fridge for up to a day in an airtight container. To reheat, sprinkle a little water over the rice and warm it covered in a pan over low heat so it does not dry out.
Similar Recipes
- Vegetable Pulao
- Peas Pulao (Matar Pulao)
- Mushroom Pulao
- Jeera Rice
- Coconut Milk Pulao
Nutrient Benefits
Cashews bring in a decent amount of healthy fats and a small amount of protein, which makes this pulao slightly more filling than plain rice. The whole spices, particularly cinnamon and cardamom, have mild digestive properties that have been used in Indian cooking for centuries. Milk adds a small amount of calcium to the dish. Saffron, when used, contains antioxidants and has traditionally been valued in both cooking and Ayurvedic practice.
Cashew Pulao
Ingredients
- 250 gms Basmati Rice
- 1 to 2 Cinnamon
- 1 to 2 Cloves
- 1 Bay Leaf
- 2 to 3 Cardamoms
- 1/2 tsp Cumin Seeds
- 1 Onion (finely sliced)
- 50 ml Milk (boiled)
- 3 tsp Ginger Garlic Paste
- 2 tsp Mint Leaves (chopped)
- 3 tsp Coriander Leaves (chopped)
- 1 Green Chilli (slit)
- 1 tbsp Cashew Nuts (chopped)
- 1 tbsp Ghee
- 3 tsp Oil
- Salt as per taste
- 1 tsp Saffron Strands (soaked in 1 tblsp warm milk (optional))
Instructions
- Heat ghee in a frying pan.
- Fry the cashew nuts and keep aside.
- Wash the basmati rice and soak for 10 to 15 minutes.
- Heat oil in a pressure pan over medium flame.
- Fry the cinnamon, cloves and bay leaf for 30 to 40 seconds.
- Add cumin seeds and onions.
- Saute until onions turn golden.
- Add ginger garlic paste and stir well.
- Add mint leaves, coriander leaves and green chillies.
- Cook for 30 seconds.
- Pour 1/3 cup of water, milk, salt and soaked rice.
- Cover with a lid and pressure cook for 1 or 2 whistles or until the rice is cooked.
- When the pressure has reduced, open the lid and gently fluff up the rice using a fork.
- Add the cashew nuts and remaining ghee.
- If you are using saffron, then add it now.
- Mix well and serve.
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Frequently Asked Questions
Q: My rice turned out mushy. What went wrong?
A: This usually happens when there is too much liquid or the rice was pressure cooked for too long. With 250 grams of basmati and the combination of water and milk, stick to just 1/3 cup of water. Also, one to two whistles is enough. If your cooker runs hot, one whistle may be sufficient. Always let the pressure release naturally rather than forcing it open.
Q: Can I make this without a pressure cooker?
A: Yes. Use a heavy bottomed pot with a tight fitting lid. After adding the soaked rice, water, and milk, bring it to a boil, then lower the flame, cover, and cook for about 15 to 18 minutes until the liquid is absorbed and the rice is done. Resist lifting the lid too often as the steam does the work.
Q: Can I skip the milk and just use water instead?
A: You can, but the milk is what gives this pulao its slightly softer texture and a faint creaminess that sets it apart from a plain vegetable pulao. If you need a dairy free version, use a small amount of coconut milk or just increase the water slightly. The dish will still be good, just a little more straightforward.
Q: The cashews went soft in the rice. How do I keep them crunchy?
A: This is the most common mistake with this recipe. Fry the cashews first and set them completely aside. Only add them back at the very end, after the rice is cooked and you are about to serve. If you add them before pressure cooking, they will absorb moisture and lose their crunch entirely.
Q: Can I make this recipe ahead of time for guests?
A: It is best eaten fresh, but you can prep a few things ahead. Soak and drain the rice, slice the onions, and fry the cashews up to a few hours before. When guests arrive, the actual cooking takes under 20 minutes. If you must make the full dish ahead, reheat gently with a splash of water and add the cashews only when reheating is done so they stay crisp.
