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Home » PULAO RECIPES » Jeera cashew pulao recipe, Cashew pulao

Jeera cashew pulao recipe, Cashew pulao

February 27, 2014 by Raks Anand 18 Comments / Jump to Recipe

Jeera 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?
jeera-cashew-pulao

 

jeera-cashew-pulao
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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. 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.1-temper
    2. Add thinly sliced onion, fry till transparent, add ginger garlic paste. Fry till raw smell goes away. Add drained soaked rice. Mix well.2-fry
    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.3-cook
    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.4-fry-cashew

Serve with any rich gravy as side dish. I made paneer butter masala for this.
jeera-cashew-pulao-recipe

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Filed Under: PULAO RECIPES

Previous Post: « Kanchipuram idli recipe, flavour packed Kanchipuram idli
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Reader Interactions

Comments

  1. jeyashri suresh

    February 27, 2014 at 8:10 am

    Simple yet yummy puloa. With dal makahni will taste yum

    Reply
  2. Dipti Joshi

    February 27, 2014 at 8:14 am

    Wow! Simple yet exotic!

    Reply
  3. Anu Anand

    February 27, 2014 at 8:15 am

    Love this simple pilaf.

    Reply
  4. AparnaRajeshkumar

    February 27, 2014 at 9:04 am

    definitely a different version , though i tried with onion never tried with garlic paste. looks inviting.

    Reply
  5. Sandhya Khattri

    February 27, 2014 at 10:57 am

    Flavorful pulao, simple are easy to prepare,

    Reply
  6. Radha Natarajan

    February 27, 2014 at 11:56 am

    only you can make a simple jeera pulao look so stunning!! well done!

    Reply
  7. Veena Theagarajan

    February 27, 2014 at 1:15 pm

    perfect combo! love this!

    Reply
  8. Anonymous

    February 27, 2014 at 1:20 pm

    simple yet yummm!

    Reply
  9. Karunakaran M kalathi

    February 27, 2014 at 1:51 pm

    Pictures are so appealing and inviting!!!!! Golden fried cashews and golden colored letters- Wonderful combination too. This is an another easy to make dish but an apt one to serve the guests in jiffy. This pulao goes well with Double beans masala/ Dhal makhani/ Alu pepper fry/ Kadai paneer- My favorite.

    Reply
  10. divya

    February 27, 2014 at 3:31 pm

    looks fantastic dear !! make me hungry now 🙂

    Reply
  11. Hema

    February 27, 2014 at 4:47 pm

    Perfect combo with the dal makhani..

    Reply
  12. Priya Suresh

    February 27, 2014 at 8:24 pm

    Incredible and delicious rice, makes me drool.

    Reply
  13. Unknown

    March 1, 2014 at 12:08 am

    Would the pic have looked better if you had used a blue plate (matching with the cutlery, but contrasting with the rice?) …Who cares? The pulao and PBM are divine!

    Reply
  14. ash prabou

    March 8, 2014 at 1:45 am

    Wow looks yummy … Bharathi,usa

    Reply
  15. SHARMILEE J

    March 13, 2014 at 1:14 am

    Rich and delicious combination pulao…looks yummy

    Reply
  16. bharu bharu

    March 11, 2017 at 1:46 pm

    is normal jeera is differ from Shahi jeera ?or both jeera is one ? i mean Jerragam we use for Rasam?

    Reply
  17. bharu bharu

    March 11, 2017 at 1:49 pm

    is normal jeera is differ from Shahi jeera ?or both jeera is one ? i mean Jerragam we use for Rasam?

    Reply
  18. Raks anand

    March 11, 2017 at 2:01 pm

    Shahi jeera is not same as jeeragam we use for rasam. Shahi jeera is mild in flavour, perfect for rice like this.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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