Kaju Pulao | Cashew Pulao
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2
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Calories
623 kcal
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Course
Main Course
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Cuisine
Indian
Kaju Pulao | Cashew Pulao
Description
The recipe begins by rinsing and soaking basmati rice to remove excess starch and promote even cooking. Ghee is heated in a pressure cooker to sauté whole spices including cinnamon, cloves, cardamom, and mace until fragrant. Sliced onions are cooked until golden, followed by ginger-garlic paste and cashews, which toast lightly, adding texture and flavor.
After incorporating soaked rice and salt, water is added and the mixture is pressure cooked to yield fluffy, separate rice grains infused with aromatic spices and the richness of ghee and cashews. The final dish is garnished with fresh coriander leaves, providing a fresh herbal note.
This cashew pulao has a mild flavor profile but can be modified with green chilies or mint for added heat and brightness if desired. Traditionally, it accompanies hearty main courses but can be enjoyed on its own for a nutritious meal.
The recipe offers flexibility to make the pulao on stovetop or in an Instant Pot and can be scaled easily. Substitutions like cumin for caraway seeds or mint for coriander leaves are possible without altering the essence of the dish.
Ingredients
main ingredients
- 1 cup basmati rice (heaped)- 200 grams, soaked in enough water for 30 minutes
- 2 tablespoons ghee or oil
- ½ cup onion 65 grams onion or 1 medium to large onion, thinly sliced
- 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 ingle 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.
Notes
- For some heat, add 1 or 2 green chilies while cooking.
- Mint leaves can be substituted for coriander leaves either in cooking or garnish.
- Caraway seeds can be swapped with cumin seeds.
- You can cook the dish in a pot on stove or in an Instant Pot following the described methods.
- Recipe quantities can be halved or doubled as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 90g | 30% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 605mg | 25% |
| Potassium | 400mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 61IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 5mg | 6% |
| Vitamin E | 1mg | |
| Vitamin K | 13µg | |
| Calcium | 92mg | 9% |
| Vitamin B9 (Folate) | 25µg | |
| Iron | 3mg | 17% |
| Magnesium | 102mg | 26% |
| Phosphorus | 248mg | |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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