Here is a video recipe to make one of the most delicious yet easiest pulaos – Cashew Pulao! This rich, heavenly one pot rice recipe is very simple and perfect for gettogethers or dinner parties.
It’s been pretty long since I posted a rice recipe and here I am with the most delicious, rich and tasty Cashew Pulao recipe! Few years ago, when we had just started living in Bangalore, while looking for a house, we stepped into a restaurant tired from all the roaming around. And that was the first time I had a chance to try Cashew Pulao. Ever since, I had been wanting to try it at home but not really sure why I took so long, that is until this year.
I had made Cashew Pulao quite by chance for the husband’s birthday this year. We were just back from our holiday and there was nothing in my pantry except for the staples. Still wanting to make something special at home with whatever was available, I just fried off cashews and onions. Add them to perfectly cooked basmati rice and viola, it was one of the best recipes I had ever tried.
In my hurry to make it that day, I didn’t get to click proper pictures but the good thing about it is I got to make Cashew Pulao once again. While it tastes absolutely delicious to eat it as it is, I served it with garlicky dal (Lehsuni Dal) the first time and this time, I made Pindi Chole (recipe coming up soon!) It was perfect. Moreover, this is one recipe that is sure to get you a lot of praises for literally no effort at all. It takes ~20 mins flat, that’s it. Subtle in flavors yet totally delicious too.
Check out the video recipe for making Cashew Pulao below. Don’t forget to subscribe to my YouTube channel for regular updates!
How to make Cashew Pulao | Easy Cashew Pulav –
Detailed step by step picture recipe of making Cashew Pulao | Easy Cashew Pulav –
- In a pan, heat oil. Fry cashews until they are golden brown. Remove them and set aside.
- In the same pan, add chopped onions and fry off until they are crisp and golden brown. Remove them and set aside.
- In the same pan, add 1 tsp of ghee and add dried bay leaf, cardamom, cloves, cinnamon, slit green chillies and ginger garlic paste. Fry until the raw smell is gone.
- Add 2 cups of water along with salt as needed. Let this come to a boil.
- Next add soaked & drained basmati rice and mix well.
- Cook covered on low flame for 12-15mins. Remove from heat and set aside for 5 mins.
- Sprinkle golden onions, fried cashews and finely chopped coriander leaves on top. Gently fluff up the rice.
- Serve hot with dal makhani or any dal of your choice.
- Adjust number of green chillies as per spiciness needed.
- Instead of oil, use ghee entirely for rich flavor.
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