Cashew Pulao | How To Make Kaju Pulao at Home

Kaju Pulao is a very delicious as well as quick and easy recipe. It is very easy to prepare. You can cook this Kaju Pulao for your lunch or dinner. Kaju Pulao or Cashew Pulao is easy to prepare dish prepared with cashew and rice. It is a very easy and quick recipe. This Cashew Pulao recipe is very light yet healthy food.

Fragrant Basmati rice, topped with crunchy and sweet cashews makes it a perfect vegan delicacy. When these crunchy cashews come in your mouth you get an awesome flavor with every bite. This simple recipe can go with almost all Paneer Recipes, Mutton Recipes, and Chicken Recipes.

If a guest comes suddenly at home and there is no special arrangement for cooking then Cashew Pulao can be easily done. Serve it with Bundi Raita, Onion Raita, etc.

If you desire to make it on a special occasion, it can also be served with the Chana Dal Tadka. Paneer recipes such as Paneer Butter Masala, Matar Paneer, Paneer Do Pyaza, etc also go well along with this recipe.

Cashew Pulao

In Kaju Pulao recipe we especially use Basmati rice. To enhance its flavor, ginger-garlic paste and some whole Garam Masala such as large cardamom, small cardamom, long, Shah Jeera, Tej Patta, and Cinnamon are also used.

Prior to moving towards this dish, you should take care that you should not over-fry the cashews. Always fry cashews over low flame. While frying cashews stir them continuously otherwise it gets burnt very quickly. Take out the cashews from oil, as soon as they turn light golden. Then bring them to room temperature to turn them crunchy.

So let us start cooking our Cashew Pulao, which we also call Kaju Pulao 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 soaking 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 caraway seeds (शाह जीरा)
  • 2 inch cinnamon (दालचीनी)
  • 4-5 pieces cloves (लौंग)
  • 1 piece black cardamom (बड़ी इलायची)
  • 2 pieces of 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 पुदीना 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 a 2-inch cinnamon stick, 4 to 5 cloves, 3 to 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.
  • Drain out half of the cashew nuts and put them on a kitchen towel to cool down. On cooling, they will become crispy. We will use them for garnishing.

How to prepare for Kaju Rice

  • Now add 2.5 cups 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.
  • When the water starts to boil, add cooked rice into it and stir gently and cook it over a high flame with closed lid. Stir occasionally in between. Cook around 4-5 minutes till the rice gets half cooked.
  • When the water starts 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

  • Take out the Kaju Pulao in a plate, garnish it with fried cashew nut, and finely chopped fresh coriander leaves.

Accomplishment:

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