Cashew Pulao – Kaju Pulao Video Recipe

Pulao varieties and biryani’s are always welcome at home. Easy for me too as its an one pot meal 🙂 This Cashew Pulao is a simple yet rich and flavouful pulao variety. Its a mild pulao. Goes well with any gravy like I served with Paneer Butter Masala or even with a simple raita. Not much fancy ingredients or grinding needed. Can be made in 30 mins. Do check my other Biryani, Pulao recipes HERE

Here is the video..

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 30 mins]

Cashew Pulao Ingredients:

• Basmati rice – 2 cups
• Water – 3 cups
• Cashew – 1/4 cup
• Ghee – 2 tsp
• Oil – 2 tbsp
• Cinnamon stick – 1 small pc
• Cloves – 2
• Star Anise – 1 small pc
• Cardamom – 2
• Bay leaves – 2
• Jeera/Cumin seeds – 1 tsp
• Onion – 3
• Green chilli – 1
• Ginger/garlic paste – 1 tsp
• Salt – as needed

Method:

• Heat a pressure cooker with ghee and oil. Add cinnamon stick, cloves, star anise, cardamom, bay leaves and jeera. Saute until u get a nice fragrance. Add sliced onions to it and saute until transparent.

• Add cashews and saute for a minute. Add the slit green chilli and chilli/garlic paste. Saute until raw smell goes away. Add washed basmati rice to it and mix gently without breaking the rice.

• Add required salt and mix well to combine. Close the lid and pressure cook for 1 whistle and simmer for 10 mins. Switch off the flame. Once the pressure releases fluff it with a fork.

Thats it! Cashew Pulao ready!

Serve with any gravy. Check out gravy recipes HERE

Tip:

1. U can use coconut milk instead of water to make it even rich. Half coconut milk and half water can also be used.
2. This is a mild pulao variety. U can increase the number of chillies if u prefer.
3. The ratio between rice and water is 1:1.5 cups. Do not add more water. Else the Cashew Pulao will turn mushy.

– By Sundari Nathan