Jun 21, 2016

Cashewnut Pulao Or Kaju Pulao

A simple pulao recipe given a rich uplift by adding cashews and caramelised onions can work wonders on the menu when served. Fried cashews make the dish look and taste rich. The addition of caramelised onions gives it a unique taste and flavour which is loved by everyone 

Had cashewnut pulao at a nearby restaurant when we went out for dinner with a friend. I showed no interest when ordering but then showed too much interest when eating ;) I always saw it on the menu but never bothered to order. When I got to try I felt I had been missing something very very simple yet very interesting. The aroma and combination of cashews  and onions totally took the dish to a new level. It so happened that me and my kids too fell in love with this dish so its been in our menu since then. Its a lunch box special too :)

For a change why not try something rich like this and treat ourselves 

Serves... 4 ppl
Serve option... Hot

This is what u'll need....

Basmati Rice - 1 1/2 cup
Cloves, Cinnamon, Cardamom
Onions - 2 medium
Green chillies - 2
Ginger garlic paste - 1 tspn
Mint leaves - a handful
Sugar - 1 tspn
Oil - 2 tbspn
Salt to taste

Here is the stir....
  • Soak Basmati rice for about half an hour
  • Heat oil in a wide pan. Add cloves, cinnamon and cardamom to the oil
  • Slit green chillies and add them to the pan
  • Spoon in ginger garlic paste into the oil. Fry them covered for a minute on medium flame till the raw smell goes off
  • Pour three cups of water into the pan. The ratio of water is 1:2. For 1 1/2 cups of rice I have used 3 cups of water
  • Drain the water from soaked rice using a strainer
  • When the water in the pan begins to boil add the rice to it
  • Spoon in needed salt and give it a goo stir
  • Add some fresh mint leaves to the pan
  • Cook it covered on high flame for about 4 minutes
  • Turn down the flame to medium and let it cook for about 8-9 minutes
  • Turn off the flame and let it rest covered for another 5-7 minutes
  • Meanwhile heat oil in a flat pan. Slice onions thinly and toss them into the pan

  • Add little salt to the onions and let it saute on low flame for a few minutes
  • Once the onions start to brown a little add a little sugar. This gives the onions a beautiful dark colour without burning it
  • When the onions are perfectly caramelised remove it to a bowl and keep it aside

  • To the same add some whole cashews and fry them till slightly golden
  • Remove and keep it aside

  • Fluff up the rice that has been there in the pan for quite sometime now. Use a fork to fluff up the rice

  • Garnish with caramelised onions and fried cashews
  • Serve with love and enjoy

  • Sugar helps caramelise the onions to a beautiful colour
  • Adding mint leaves give a beautiful aroma. I add it along with the stem so that it can removed easily before serving
  • Careful when frying ginger-garlic paste in oil as it splutters a lot. Better to keep it covered after adding it

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