Kaju Pulao | Cashew Nut Rice | How to Make Cashew Rice recipe
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Kaju Pulao | Cashew Nut Rice | How to Make Cashew Rice recipe - Kaju Pulao is a special recipe that you can make in a jiffy. If you have an inclination for a special recipe that can be made without much effect, I would say go for Cashew Nut Pulao. It has a taste that makes you want to eat more and more. Here is a detailed recipe of simple Kaju Pulao with images and a video.
What is interesting is that even those who cannot cook can make Kaju Pulao easily. Just have a spicy curry as an accompaniment.
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Tips
Basmati Rice:
• I have used Basmati Rice that has been soaked for an hour. If you want, you can use Sona Masuri Rice.
• If the Basmati Rice is soaked for an hour, then it is sufficient to add a cup of water. If Sona Masuri is soaked for an hour, you need to add 1.3/4 cups of water per cup of Rice.
• I have used dried Rose Petals to enhance the fragrance of this Pulao. If that is not available, you could use ½ tsp of Rose Water. You could use the Rose Water used as a cosmetic in beauty care.
Kaju Pulao | Cashew Nut Rice | How to Make Cashew Rice recipe - Recipe Video
Kaju Pulao | Cashew Nut Rice | How to Make Cashew Rice recipe
Soaking Time 1 hr - Cook Time 20 mins
- Resting Time 15 mins
- Total Time 1 hr 35 mins
Servings 2
Ingredients
- 2 tbsps Ghee
- 2 tbsps Oil
- 5 Cloves
- 5 Cardamoms
- 1 inch Cinnamon Stick
- 1 tbsp Black Cumin Seeds
- 1 Biryani Leaf
- 1 Sliced Onions
- 2 Sliced Green Chillies
- 75 gms Cashew Nuts
- 1 tbsp Ginger Garlic Paste
- 2 tsp Chopped Mint Leaves
- 2 tbsp Chopped Green Coriander Leaves
- Salt
- 2 Pinches Turmeric
- 1 tbsp Dried Rose Petals/ ½ tsp Rose Water
- 1 cup Basmati Rice (Soaked for an hour)
Instructions
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Heat Oil and Ghee in the Cooker and add Cloves, Cardamoms, Cinnamon, Biryani Leaf and Black Cumin Seeds and fry.
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Slice and Onion into thin strands and fry until they turn golden. After the Onions are cooked half, add Cashew Nuts and fry till golden. Cashew Nuts taste better if fried till golden.
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While the Cashew Nuts are half fried, add Green Chillies, Mint leaves, Green Coriander leaves, Ginger Garlic paste and fry till the raw smell goes. Then add some Salt and Turmeric and fry a little more.
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Add a cup of water and soaked Basmati Rice. (If you are using Sona Masuri Rice, you should soak it for more than an hour. And add 1.3/4 cup of water)
- In the boiling water, add 1 tsp of dried local Rose Petals. In case you do not have Rose Petals, add a spoon of Rose Water before you remove the Pulao.
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Cover the cooker and cook on high flame until one whistle. If it is Sona Masuri rice, cook until two whistles.
- Then leave it like that for 15 minutes. (This is very important).
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After 15 minutes, turn the Pulao from the bottom with a flat spoon and serve.
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