A Quick, Delicious, Yummy easy to prepare dish packed with proteins from cashews with a minty flavor.
cashew pulao is a classic rice dish that is served in Andhra Pradesh during weddings and other ceremonies. It is usually accompanied by a spicy kurma
generally veggies are not added to this pulao .serve this pulao with chicken korma, veg korma ,baghara baingan ,dal makhani ,Paneer butter masala or any spicy gravy
Ingredients
1 cup aged basmati or any otherlong grain rice (I used india gate rice)
1/4 cup of cashews ( washed and soaked for 10 mins)
1 tbsp raisins (optional)
1 ¾ cups water (or thin coconut milk)
1 tbsp. ginger garlic paste
Fistful of mint leaves chopped
2 to 3 tbsp. Ghee or oil (use ghee only if serving hot)
1 green chili slit
whole spices
1 to 2 strands of mace
½ medium sized nutmeg (optional)
3 inch cinnamon sticks
6 to 8 cloves
4 to 6 green cardamom
½ tsp shahi jeera (shahjeera )
few pepper corn
1 bay leaf
1 star anise
Method:
1.Soak basmati rice for atleast 30 mins.Roast Cashew pieces and raisins to golden brown in a table spoon of Ghee or butter and keep aside.
2.Heat a small pressure cooker/kadhai with oil, temper with the items given under ‘to temper’ in order. After adding jeera, do not let it burn.
3. Add green chili, mint and ginger garlic paste and fry till the raw smell disappears from ginger garlic paste.Add rice ,mix well
4. Pour 1 ¾ cups water and salt. Bring water to a boil.allow to cook on a medium flame till very little water is left in the cooker. It will be almost half cooked.
5. Mix well, reduce the flame and close the cooker lid, simmer the stove (lower the flame) and cook for about 5 to 6 minutes.
6 fluff rice with a fork mix roasted cashew and raisins gently.Garnish with coriander leaves/mint leaves and serve.
6.Add rice mix well and
Tips:
Soaking the rice for long time ensures using less water while cooking, yet give soft rice grains.
Adjust the water quantity according to the quality of your rice, the pressure cooker you use and the flame you keep for cooking.
cashew pulao is a classic rice dish that is served in Andhra Pradesh during weddings and other ceremonies. It is usually accompanied by a spicy kurma
generally veggies are not added to this pulao .serve this pulao with chicken korma, veg korma ,baghara baingan ,dal makhani ,Paneer butter masala or any spicy gravy
Ingredients
1 cup aged basmati or any otherlong grain rice (I used india gate rice)
1/4 cup of cashews ( washed and soaked for 10 mins)
1 tbsp raisins (optional)
1 ¾ cups water (or thin coconut milk)
1 tbsp. ginger garlic paste
Fistful of mint leaves chopped
2 to 3 tbsp. Ghee or oil (use ghee only if serving hot)
1 green chili slit
whole spices
1 to 2 strands of mace
½ medium sized nutmeg (optional)
3 inch cinnamon sticks
6 to 8 cloves
4 to 6 green cardamom
½ tsp shahi jeera (shahjeera )
few pepper corn
1 bay leaf
1 star anise
Method:
1.Soak basmati rice for atleast 30 mins.Roast Cashew pieces and raisins to golden brown in a table spoon of Ghee or butter and keep aside.
2.Heat a small pressure cooker/kadhai with oil, temper with the items given under ‘to temper’ in order. After adding jeera, do not let it burn.
3. Add green chili, mint and ginger garlic paste and fry till the raw smell disappears from ginger garlic paste.Add rice ,mix well
4. Pour 1 ¾ cups water and salt. Bring water to a boil.allow to cook on a medium flame till very little water is left in the cooker. It will be almost half cooked.
5. Mix well, reduce the flame and close the cooker lid, simmer the stove (lower the flame) and cook for about 5 to 6 minutes.
6 fluff rice with a fork mix roasted cashew and raisins gently.Garnish with coriander leaves/mint leaves and serve.
6.Add rice mix well and
Tips:
Soaking the rice for long time ensures using less water while cooking, yet give soft rice grains.
Adjust the water quantity according to the quality of your rice, the pressure cooker you use and the flame you keep for cooking.
Thank you for sharing this wonderful blog with us.This is really helpful.
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