Cashew Pulao | How to make Cashew Pulao

By Rasheed Parayil  |  4th Nov 2016  |  
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  • Cashew Pulao, How to make Cashew Pulao
Cashew Pulaoby Rasheed Parayil
  • Prep Time

    30

    mins
  • Cook Time

    10

    mins
  • Serves

    3

    People

6

0

About Cashew Pulao Recipe

My Mom's easy and yummy recipe

Cashew Pulao is a popular aromatic and delicious dish. You can try making this amazing Cashew Pulao in your kitchen. This recipe requires 30 minutes for preparation and 10 minutes to cook. The Cashew Pulao by Rasheed Parayil has detailed steps with pictures so you can easily learn how to cook Cashew Pulao at home without any difficulty. Cashew Pulao is enjoyed by everyone and can be served on special occasions. The flavours of the Cashew Pulao would satiate your taste buds. You must try making Cashew Pulao this weekend. Share your Cashew Pulao cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Rasheed Parayil for inputs. In case you have any queries for Cashew Pulao you can comment on the recipe page to connect with the Rasheed Parayil. You can also rate the Cashew Pulao and give feedback.

Cashew Pulao

Ingredients to make Cashew Pulao

  • 1 cup/200 gram Basmati rice
  • 2 Tbsp ghee or oil
  • 1 medium/large onion
  • 1/2 tsp ginger garlic paste or 2-3 garlic cloves + 1/2 inch ginger crushed
  • 25-30 cashews
  • salt as required
  • 1.75 cup water
  • 2 Tbsp coriander leaves
  • 1 Cinnamomum tamala/Bay leaf (tej patta)
  • 5-6 black peppers
  • 1.5 inch cinnamon
  • 1/2 tsp caraway seeds
  • 1 black cardomom
  • 2 green cardomom
  • 3 cloves
  • 1/2 strands of mace

How to make Cashew Pulao

  1. Rinse Basmati rice in water till water is clear then soak the rice in enough water for 30 minutes.
  2. Drain water from rice and keep aside. Slice 1 onion and crush 2-3 garlic cloves + 1/2 inch ginger. Can also use 1/2 teaspoon ginger-garlic paste.
  3. Heat 2 tablespoon ghee in pressure cooker
  4. Add all spices mentioned above and saute till they crackle and turn fragrant
  5. Add sliced onions and saute stirring often, till the onions turn golden
  6. add ginger-garlic paste.saute till the raw aroma of ginger-garlic goes away
  7. add the cashews and saute for a minute
  8. add soaked rice.season with salt
  9. mix the rice gently with the rest of ingredients. pour water and stir
  10. cover and pressure cook for 2 to 3 whistles or 7 to 9 minutes on medium flame
  11. when the pressure settles down on its own,remove the lid, gently fluff the rice
  12. serve cashew pulao garnished with some chopped coriander leaves.

My Tip:

You can sever with paneer gravy for best combination instead of coriander leaves mint leaves and instead of caraway seeds cumin seeds can be used

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