Cashew Pulao | Easy Cashew Pulav
Rich and Delicious Cashew Pulao
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Basmati Rice
- 2 cups Water
- 18-20 Cashews
- 1.5 cups Chopped Onions
- 2 tablespoon Oil
- 1 teaspoon Ghee
- 1 Dried Bay Leaf
- 1 Green Cardamom
- 2 Cloves
- 2 inch Cinnamon
- 2 Green Chillies
- 1 teaspoon Ginger Garlic Paste
- 3 tablespoon Finely Chopped Coriander Leaves
- Salt as needed
Instructions
- 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 teaspoon 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.
InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!
