Cashew Pulao is also Know as Kaju Pulao, is a flavorful rice dish that's simple to prepare but feels special. With its fragrant basmati rice, cashews, and spices, it's a delicious one-pot dish made in a pressure cooker, ready in just 2-3 whistles. The cashews give the pulao a rich taste, making it perfect for special occasions or when hosting guests. Leftover pulao can be warmed up and packed with raita or a vegetable curry for lunch.

Ingredients

For the Rice:

  • 1 cup basmati rice
  • 2 cups water
  • ½ teaspoon salt
  • 1 teaspoon oil or ghee

For the Pulao:

  • 2 tablespoons ghee 
  • ½ cup cashews
  • 1 medium onion, thinly sliced
  • 1 small carrot, diced (optional)
  • ¼ cup green peas (optional)
  • 2-3 green chilies, slit
  • 1-inch piece of ginger, finely chopped
  • 1 bay leaf
  • 1 small cinnamon stick
  • 3-4 green cardamom pods
  • 4-5 cloves
  • 1 teaspoon cumin seeds
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

Step 1: Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and keeps the grains separate. In a pot, bring 2 cups of water to a boil. Add salt and oil/ghee, then add the rice. Cook the rice on a medium flame until it’s almost done but still firm to the bite. Drain any excess water and let the rice cool slightly.

Step 2: Toast the Cashews

Heat 1 tablespoon of ghee in a large pan or skillet. Add the cashews and toast them on medium heat until golden brown. Remove and set aside.

Step 3: Sauté the Vegetables and Spices

In the same pan, add the remaining ghee. Toss in the bay leaf, cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté for a minute until fragrant. Add the onions and cook until they turn golden. If using carrots and peas, add them now and cook for 2-3 minutes. Stir in the ginger, garlic, and green chilies. Cook for another minute.

Step 4: Combine Everything

Gently mix the cooked rice into the pan with the sautéed vegetables and spices. Add salt to taste and mix well, ensuring the rice is evenly coated with the spices. Add the toasted cashews and reserve a few for garnish.

Step 5: Garnish and Serve

Transfer the Cashew Pulao to a serving dish. Garnish with fresh coriander leaves and the reserved cashews. Serve hot with raita, a side of yogurt, or a simple vegetable curry.

Tips for the Perfect Cashew Pulao

  • If you're out of basmati rice, any non-sticky white or long-grained rice will work. You can even use brown rice, just adjust the water accordingly.
  • For extra spice, add 1-2 green chilies.
  • If you don’t have caraway seeds, cumin seeds can be used instead.
  • Fresh mint or coriander leaves can be added for extra flavor or garnished on top of the pulao.

Cashew Pulao is the perfect mix of simple and tasty. The roasted cashews give it a nice crunch, and the spices make it even more flavorful. If you're cooking for a special occasion or just want something comforting, this pulao will hit the spot.

Next time you're craving something special, give this Cashew Pulao a try. It's easy to make, delicious, and sure to become a new favorite!