kaju pulao | cashew pulao

Kaju pulao recipe with step by step photos – simple, easy and tasty one-pot cashew pulao.

Kaju pulao is the simplest pulao that you can make and yet tastes so good. The flavors of cashews come through in this pulao.

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kaju pulao recipe

Its best to serve this kaju pulao with a shorba or any side veg gravy. It also goes well with paneer based gravies like palak paneer, paneer butter masala, paneer lababdar. Even a dal tadka or dal fry will go well.

You can even accompany an onion tomato raita with this pulao. Obviously, the addition of cashews makes this pulao rich, so you can make this pulao once in a while or for guests or festive occasions. The recipe can be easily doubled.

This is a no-fuss recipe and all you need is to slice onions and crush some ginger-garlic to paste if you do not have ready-made paste. I have used the pressure cooker to make the pulao, but even in a deep pot or pan, this pulao can be made. Cashew pulao also can be packed in tiffin box.

How to make kaju pulao

1. Rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch.

rice for kaju pulao recipe

2. then soak the rice in enough water for 30 minutes. After 30 minutes, drain all the water from the rice and keep aside. Also slice 1 medium to large onion and crush 2 to 3 garlic cloves + ½ inch ginger in a mortar-pestle. You can also use ½ teaspoon ginger garlic paste instead. Keep all the spices ready.

rice for cashew pulao recipe

3. Heat 2 tablespoons ghee in a pressure cooker. Instead of ghee you can also use oil.

ghee for kaju pulao recipe

4. Then add all the following whole spices – 1 small to medium tej patta (Indian bay leaf), 5 to 6 black peppers, 1.5 inch cinnamon, ½ tsp shah jeera (caraway seeds), 1 black cardamom, 2 green cardamoms, 3 cloves and 1 or 2 single strands of mace. Saute till they crackle and turn fragrant. Instead of shah jeera, you can also use cumin seeds.

spices for kaju pulao recipe

5. Add ½ cup thinly sliced onions.

onions for cashew pulao recipe

6. Mix well and begin to saute the onions on a low to medium flame.

onions for cashew pulao recipe

7. Saute the onions till they start to turn golden.

onions for kaju pulao recipe

8. Add ½ teaspoon ginger garlic paste.

ginger paste for kaju pulao recipe

9. Mix very well and saute till the raw aroma of ginger-garlic goes away.

making kaju pulao recipe

10. Now add 25 to 30 cashews.

kaju for kaju pulao recipe

11. Mix and saute for a minute.

making kaju pulao recipe

12. Add the soaked rice.

rice to make kaju pulao recipe

13. Season with salt.

salt to make kaju pulao recipe

14. Mix the rice very well with the rest of the ingredients.

making kaju pulao recipe

15. Pour 1.75 cups water and stir. for an al dente texture in the rice, add 1.5 cups water. check the taste of the water and it should taste a bit salty. If not, then add a bit more salt. cover and pressure cook on medium flame for 7 to 8 minutes or 2 to 3 whistles.

water for making kaju pulao recipe

16. When the pressure falls down in the cooker naturally, then open the lid. Gently fluff the rice.

making kaju pulao recipe

17. Garnish with chopped coriander leaves and Serve kaju pulao with your favorite veg curry or paneer gravy like matar paneer, paneer pasanda, shahi paneer, paneer tikka masala or shorba.

kaju pulao
More pulao varieties

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Kaju Pulao

5 from 2 votes
Cashew pulao is a simple and easy pulao made with cashews and spices.
kaju pulao recipe, cashew pulao recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:10 mins
Total Time:40 mins
Course:main course
Cuisine:North Indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

Ingredients

main ingredients

  • 1 cup heaped basmati rice or 200 grams basmati rice, soaked in enough water for 30 minutes
  • 2 tablespoons ghee or oil
  • 1 medium to large onion or 65 grams onion or ½ cup thinly sliced onions
  • ½ tsp ginger garlic paste or 2 to 3 garlic cloves + ½ inch ginger crushed in a mortar-pestle
  • 25 to 30 cashews
  • salt as required
  • 1.75 cups water for pressure cooking
  • 2 tablespoons coriander leaves for garnish

whole spices

  • 1 small to medium tej patta
  • 5 to 6 black peppers
  • 1.5 inch cinnamon
  • ½ tsp caraway seeds
  • 1 black cardamom
  • 2 green cardamom/
  • 3 cloves
  • 1 or 2 single strands of mace

Instructions

preparation

  • Rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch.
  • Then soak the rice in enough water for 30 minutes. After 30 minutes, drain all the water from the rice and keep aside.
  • Also slice 1 medium to large onion and crush 2 to 3 garlic cloves + 1/2 inch ginger in a mortar-pestle. You can also use 1/2 teaspoon ginger-garlic paste instead. Keep all the spices ready.

making kaju pulao

  • Heat 2 tablespoons ghee in a pressure cooker.
  • Then add all the whole spices mentioned above and saute till they crackle and turn fragrant.
  • Now add the sliced onions and saute stirring often, till the onions turn golden.
  • Add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
  • Add the cashews and saute for a minute.
  • Add the soaked rice. Season with salt.
  • Mix the rice gently with the rest of the ingredients. pour water and stir.
  • Cover and pressure cook the pulao for 2 to 3 whistles or 7 to 8 minutes on medium flame.
  • When the pressure settles down on its own, remove the lid, gently fluff the rice.
  • Serve kaju pulao garnished with some chopped coriander leaves. You can serve with any veg or paneer gravy or shorba of your choice.

Notes

  1. This is a mild pulao. For some heat, you can add 1 or 2 green chilies.
  2. You can also add some mint leaves and coriander leaves while preparing the kaju pulao.
  3. Instead of coriander leaves, you can also garnish with mint leaves.
  4. Instead of caraway seeds, you can also use cumin seeds.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. Thanks Dassana for sharing this – it tasted really good with mild aroma. I have s question regarding the black cardamom. Do i have do use it die n while or crack it to release the seeds? Thanks a lot!5 stars

    • thanks thomas for sharing the feedback. yes, kaju pulao has a nice mild aroma and a good taste. no need to crack the black cardamom. the whole cardamom pod is added to the oil.

  2. awesome reciepie

    • thanks.

  3. Hi ,

    U think if I double the ingredient I can have this recipes for 8 persons

    Thx

    • Welcome Bib. You can double the recipe.

  4. Simply the best rice dish I have ever made. Straight forward, and VERY tasty. THANK YOU!

    • thanks a lot maffinley for this feedback.

  5. Hi Dassana..
    Tried this receipe… superb.Very very tasty.Thanks for posting such lovely receipes.5 stars

    • welcome ruta.

  6. super

    • thanks padmini for positive view.