Name: Cashew Pulao recipe by Rasheed Parayil at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Ingredients: 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

Ingredients Serving: 3

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

Instructions

Rinse Basmati rice in water till water is clear then soak the rice in enough water for 30 minutes.
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.
Heat 2 tablespoon ghee in pressure cooker
Add all spices mentioned above and saute till they crackle and turn fragrant
Add sliced onions and saute stirring often, till the onions turn golden
add ginger-garlic paste.saute till the raw aroma of ginger-garlic goes away
add the cashews and saute for a minute
add soaked rice.season with salt
mix the rice gently with the rest of ingredients. pour water and stir
cover and pressure cook for 2 to 3 whistles or 7 to 9 minutes on medium flame
when the pressure settles down on its own,remove the lid, gently fluff the rice
serve cashew pulao garnished with some chopped coriander leaves.

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