Jeera cashew pulao recipe, Cashew pulao

Jeera cashew pulao is a rich version of jeera rice with lots of crisp fried cashews. Perfect for party menu and get together. Step by step pictures.

I already have posted a simple jeera rice recipe. But I wanted to post jeera pulao as well. Its simple just like our other pulaos, temper with whole spices and saute onion, ginger garlic + extra is jeera. We have to make sure we use ‘Shahi Jeera’ for this for best results. Our regular jeera may over power with its flavor, so only Shahi jeera.

When I was planning my lunch menu, I wanted a best main dish for dal makhani. Yeah, weirdly I decided my side dish but wanted to get a perfect main dish to go well with it. Then asked my friends Sangeeta, she suggested this jeera cashew pulao. So I tried and posted it as lunch menu. Here is the easy to prepare yet rich Jeera cashew pulao recipe. The name itself is very fascinating rite?

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Jeera cashew pulao recipe

Jeera cashew pulao is a rich version of jeera rice with lots of crisp fried cashews. Perfect for party menu and get together. Step by step pictures.

Prep Time 15 minutes

Cook Time 20 minutes

Servings 2

Cup measurements

Ingredients

• Rice - 1 cup
• Cashews - 12
• Onion - 1
• Ginger garlic paste - 1 tsp
• Salt - As needed
• Ghee - 1 tbsp

To temper

• Oil - 2 tsp
• Cinnamon - 1
• Cardamom - 1
• Cloves - 1
• Shah jeera - 1 & 1/2 tsp

Instructions

• Soak basmati rice for atleast 30 mins. Heat a small pressure cooker with oil, temper with the items given under ‘to temper’ in order. After adding jeera, do not let it burn.
• Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.
• Add 1 & 1/2 cup water (I add 1 & 1/4 cups of water only) and salt. Mix well and bring to boil. Keep in lowest flame possible and close the lid with pressure valve. Cook for 14  mins or for 2 whistles in medium flame.
• Once done, fry cashews in ghee until golden and mix with the rice. Be careful to not to break/ smash the rice. Be gentle.

Notes

• 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.
• You can make it plain without cashew nuts too.

Jeera cashew pulao method:

1. 1. Soak basmati rice for atleast 30 mins. Heat a small pressure cooker with oil, temper with the items given under ‘to temper’ in order. After adding jeera, do not let it burn.
   2. Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.
   3. Add 1 & 1/2 cup water (I add 1 & 1/4 cups of water only) and salt. Mix well and bring to boil. Keep in lowest flame possible and close the lid with pressure valve. Cook for 14  mins or for 2 whistles in medium flame.
   4. Once done, fry cashews in ghee until golden and mix with the rice. Be careful to not to break/ smash the rice. Be gentle.

Serve with any rich gravy as side dish. I made paneer butter masala for this.