Kaju Pulao | Cashew Nut Rice | How to Make Cashew Rice recipe
Cook Time20 Mins
Resting Time15 Mins
Total Time20 Mins
inch Cinnamon Stick
tbsp Black Cumin Seeds
Sliced Green Chillies
gms Cashew Nuts
tbsp Ginger Garlic Paste
tsp Chopped Mint Leaves
tbsp Chopped Green Coriander Leaves
tbsp Dried Rose Petals/ ½ tsp Rose Water
cup Basmati Rice (Soaked for an hour)
Heat Oil and Ghee in the Cooker and add Cloves, Cardamoms, Cinnamon, Biryani Leaf and Black Cumin Seeds and fry.
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.
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.
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.
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).
After 15 minutes, turn the Pulao from the bottom with a flat spoon and serve.