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Kaju Pulao | Cashew Pulao

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The Cashew Pulao recipe features basmati rice, cashews (also known as kaju), onions, and an array of spices, resulting in a straightforward, convenient, and flavorful one-pot rice meal. This culinary creation can be prepared using a stovetop pressure cooker, an Instant Pot, or a regular pan on the stovetop.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 2
Calories 623 kcal

Ingredients
  

Main Ingredients

  • 1 cup basmati rice (heaped)- 200 grams, soaked in enough water for 30 minutes
  • 2 tablespoons Ghee or oil
  • ½ cup thinly sliced onions – 65 grams onion or 1 medium to large onion
  • ½ teaspoon Ginger Garlic Paste or 2 to 3 garlic cloves + ½ inch ginger crushed in a mortar-pestle
  • 25 to 30 cashews
  • salt as required
  • 1.75 cups water – for pressure cooking
  • 2 tablespoons coriander leaves – for garnish

Whole Spices

  • 1 tej patta – small to medium
  • 5 to 6 black peppercorns
  • 1.5 inch cinnamon
  • ½ teaspoon caraway seeds (shahi jeera)
  • 1 black cardamom
  • 2 green cardamom
  • 3 cloves
  • 1 or 2 single strands of mace

Instructions
 

Preparation

  • Rinse basmati rice very well in water till the water runs clear of starch.
  • Then soak the rice in enough water for 20 to 30 minutes. After 20 to 30 minutes, drain all the water from the rice and set aside.
  • Also thinly slice the onion and crush garlic cloves and ginger in a mortar-pestle. You can also use ½ teaspoon ginger-garlic paste instead. Keep all the spices ready.

Making Kaju Pulao

  • Heat ghee in a 2 litre pressure cooker.
  • Then add all the whole spices mentioned above and saute till they crackle and turn fragrant.
  • Now add the 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 the soaked rice. Season with salt.
  • Mix the rice gently with the rest of the ingredients. Pour water and gently stir.
  • Cover and pressure cook the pulao for 2 to 3 whistles or 7 to 8 minutes on medium heat.
  • When the pressure settles down on its own, remove the lid, gently fluff the rice.
  • Serve kaju pulao garnished with some chopped coriander leaves. You can serve with any vegetable or paneer gravy or shorba of your choice.

Nutrition

Calories: 623kcalCarbohydrates: 90gProtein: 12gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 38mgSodium: 605mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 61IUVitamin C: 5mgCalcium: 92mgIron: 3mg
Keyword Kaju Pulao | Cashew Pulao
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