Name: Cashewnut Pulao recipe by Subhashni Venkatesh at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Basmathi Rice 2 Cups; Cashews 100 gms; Green chillies slitted 2; Pepper powder 1 tea spoon; Thinly chopped onions from 2 onions; Bay leaves 2; Cloves and cinnamon 4 pieces; Butter 4 tb spoons; Salt as required

ABOUT Cashewnut Pulao RECIPE

Cashew nut pulao is an easy and rich recipe which is a real treat to growing children. It is very ideal for the party menu. Spicy Paneer masala or Baby corn masala is an ideal combination for this. A simple raitha also serves good.....

Ingredients Serving: 4

Basmathi Rice 2 Cups
Cashews 100 gms
Green chillies slitted 2
Pepper powder 1 tea spoon
Thinly chopped onions from 2 onions
Bay leaves 2
Cloves and cinnamon 4 pieces
Butter 4 tb spoons
Salt as required

Instructions

Wash the Basmati rice once and boil it in generous amount of water adding 2 teaspoons of oil for 8 to 10 minutes.
Drain the water out filtering the boiled rice. Pour two cups of ordinary cold water on the boiled rice and let that water also to drain out. Now keep the rice aside.
Chop the cashews into pieces. Roast them to golden brown in a table spoon of Ghee or butter and keep aside.
Heat a broad pan with 2 tb spoons of butter. Add the cummin seeds, bay leaves, cloves and cinnamon. Fry well.
Add the chopped onions and fry till it becomes golden colour in medium flame. Now add the green chillies, pepper powder and salt and fry for a minute.
Add the boiled Basmathi rice and roasted cashews and mix gently with a Fork or Ladle. Garnish with coriander leaves and serve.

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