KAJU RICE | HOW TO MAKE KAJU PULAO | CASHEW PULAO

Kaju Rice Recipe

KAJU PULAO RECIPE

Kaju rice is a rice dish whose recipe involves cooking it in a stock prepared by adding spices and cashew nut (Kaju in Hindi). Kaju pulao is especially, cooked in basmati rice because it is easier to prepare a pilaf or polao. Basmati rice stays light, fluffy and separate while cooking.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4 serving
Calories: 367kcal
Author: Punam Paul

Ingredients

for saoking rice

  • 500 grams basmati rice (बासमती चावल)
  • water (पानी)

to cook rice for Kaju Rice

  • 1 tablespoon oil (तेल)
  • 1 tablespoon clarified butter (घी)
  • 1/2 teaspoon black cumin seeds (शाह जीरा)
  • 2 inch cinnamon (दालचीनी)
  • 4-5 pieces cloves (लौंग)
  • 1 piece black cardamom (बडी इलायची)
  • 2 pieces green cardamom (छोटी इलायची)
  • 50 grams cashew nut (काजू)
  • 3-4 pieces slit green chili (चीरा हुआ हरी मिर्च)
  • water (पानी)
  • 2-3 drops kewra essence (केवड़ा का इत्र) optional
  • 1.5 teaspoon salt (नमक)
  • 1 tablespoon finely chopped mint Leaves (बारीक कटा हुआ पुदिना पत्ता)
  • 1 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)

for garnishing

  • 1 tablespoon clarified butter (घी)
  • 8 to 10 pieces cashew nut (काजू)
  • 1/2 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)

Instructions

How to Soak Rice

  • Soak basmati rice in 3 cup water for 30-40 minutes.

How to prepare spice stock for Kaju Pulao

  • In a deep pan pour 1 tablespoon of oil along with 1 tablespoon ghee put it over low flame. As soon as the ghee warms a little, add 2 inch cinnamon stick, 4- 5 cloves, 3-4 cracked green cardamoms, 1 cracked black cardamom, 1 teaspoon black cumin seeds. Fry for a minute.
  • Further add 1-2 slit green chilies. Then add the cashew nuts and fry continuously stirring. Fry till cashew nuts turn light golden. Do not over fry it, as it will give a bad taste in the recipe.
  • Now add 2.5 cup of water to it, and 1.5 teaspoon salt into the water then let it boil. Close the lid till the water comes to boil.
  • Then add 2-3 drops of kewra essence into it. Mix a well. Kewra has a natural fragrance resembling basmati rice. Adding kewra essence in water improves the fragrance of rice further. This step is completely optional.

How to prepare for Kaju Rice

  • When the water starts to boil, add cooked rice into it and stir gently and cook it over high flame with closed lid. Stir occasionally in between. Cook around 4-5 minutes till rice gets half cooked.
  • When the water start to dry up add finely chopped mint and chopped fresh coriander leaves. Mix well. Then cook it covered for 8-10 minutes on low flame.

for garnishing

  • In a fry pan add 1 tablespoon clarified butter and put it over low flame. 
  • When the clarified butter warms up add 8-10 cashew nuts and fry continuously stirring. Fry till cashew nuts turn light golden.
  • Drain out the cashew nuts and put them on a kitchen towel to cool down. On cooling they will become crispy.
  • Take out the Kaju Pulao in a plate, garnish it with fried cashew nut and finely chopped fresh coriander leaves.

Accomplishment:

Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website, punampaul.com

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