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Cashew Pulao (Kaju Pulao)

Published under: Pulao

A delicious and simple to make pulao with cashew nuts for lunch or dinner. Serve with a gravy side dish of choice.
Cashew Pulao (Kaju Pulao)

Basmati Rice – 250 gms
Cinnamon – 1 to 2
Cloves – 1 to 2
Bay Leaf – 1
Cardamoms – 2 to 3
Cumin Seeds – 1/2 tsp
Onion – 1, finely sliced
Milk – 50 ml, boiled
Ginger Garlic Paste – 3 tsp
Mint Leaves – 2 tsp, chopped
Coriander Leaves – 3 tsp, chopped
Green Chilli – 1, slit
Cashew Nuts – 1 tblsp, chopped
Ghee – 1 tblsp
Oil – 3 tsp
Salt as per taste
Saffron Strands – 1 tsp, soaked in 1 tblsp warm milk (optional)

1. Heat ghee in a frying pan.
2. Fry the cashew nuts and keep aside.
3. Wash the basmati rice and soak for 10 to 15 minutes.
4. Heat oil in a pressure pan over medium flame.
5. Fry the cinnamon, cloves and bay leaf for 30 to 40 seconds.
6. Add cumin seeds and onions.
7. Saute until onions turn golden.
8. Add ginger garlic paste and stir well.
9. Add mint leaves, coriander leaves and green chillies.
10. Cook for 30 seconds.
11. Pour 1/3 cup of water, milk, salt and soaked rice.
12. Cover with a lid and pressure cook for 1 or 2 whistles or until the rice is cooked.
13. When the pressure has reduced, open the lid and gently fluff up the rice using a fork.
14. Add the cashew nuts and remaining ghee.
15. If you are using saffron, then add it now.
16. Mix well and serve.

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Anjali Anand
Anjali Anand
Anjali is a visionary woman entrepreneur with extraordinary talents. With 11+ years of experience in the L&D industry, she is the co-founder of a health food start-up empowering people to stay fit through food. Anjali has won numerous accolades including Upcoming Women Entrepreneur of the Year and Visionary Women's award for Innovation in Entrepreneurship. She has also been invited to participate in various programmes on leading TV channels.

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