Cashew Pulao Recipe

This cashew pulao is a good example of how a delicious food can be prepared without tons of ingredients. It was truly yummy with a lovely mild aroma. Accompanied by a gravy, this can make an awesome meal for guests. I served it with Matar Mushroom. Prepare it at least one hour before serving and keep the pressure cooker closed for the flavors to blend well.

Cashew Pulao - New

The first known recipe for pulao is by the tenth century Persian scholar Abu Ali Ibn Sina.

Cuisine : Indian
Category : Main course – Lunch
Serves : 2-3

Preparation Time : 20 min (15 min for soaking rice)
Cooking Time : 30 min

ReciCode

Heat oil & ghee in a pressure cooker → Add whole spices (star anise, cardamom, cinnamon, cloves), slit green chillies, ginger garlic paste, mint leaves & coriander leaves one by one → Saute till raw smell goes → Add cashews & fry till light brown → Add basmati rice & mix well → Add hot water & salt → Close & cook till done.

 

Ingredients:

  • 2 cups Basmati Rice
  • 15-20 Cashews (whole)
  • 1 each of Star anise, Cardamom, Cinnamon, Cloves
  • 1 1/2 tbsp Ginger garlic paste
  • 2 Green chillies
  • A handful of Mint leaves
  • 2 tbsp Chopped coriander
  • 1 tbsp Oil
  • 2 tsp Ghee
  • 2 cups Water (or 1 cup Water + 1 cup thin Coconut Milk)
  • Salt as required

Directions:
1. Wash the basmati rice 2-3 times and soak in water for 15 minutes.
2. Clean the mint leaves. Chop the coriander leaves after cleaning. Slit the green chillies.
3. Heat oil and ghee in a pressure cooker. Add the whole spices and fry for 2-3 seconds. Add the green chillies and ginger garlic paste. Saute till the raw smell goes. Add the mint leaves and coriander. Saute till they wilt. Meanwhile heat 2 cups of water.
Cashew Pulao - Step 1
4. Add the cashews and fry till they turn light brown.
Cashew Pulao - Step 2
5. Strain the rice and add. Fry for 2 minutes.
Cashew Pulao - Step 3
6. Add 2 cups of hot water and salt. Mix well and taste the water to check the salt. Add salt if required. The aroma of the spices will be infused with the rice after pressure cooking.Cashew Pulao - Step 4
7. Close the lid. Pressure cook over medium flame till 2 whistles.
Cashew Pulao - Step 5

Notes

  • Whole green chillies burst open when added directly to oil. So slit or chop before adding.
  • Soaking the basmati rice is essential for soft and elongated grains.
  • Some people say basmati rice doesn’t require washing. But I always prefer washing to get rid of the dirt. 
  • Whole spices which I used had a strong flavor. You can increase the number if your spices have less flavor.
  • Pressure cooking over medium flame till 2 whistles should be fine. It is better to adjust the time appropriate to your pressure cooker.
  • Prepare it atleast one hour before eating and keep the pressure cooker closed so as to enhance the taste and the fragrance of the rice.

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