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 recipe
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 & ½ 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 & ½ cup water (I add 1 & ¼ 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:
-
- 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 & ½ cup water (I add 1 & ¼ 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.
- 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.
Serve with any rich gravy as side dish. I made paneer butter masala for this.
Simple yet yummy puloa. With dal makahni will taste yum
Wow! Simple yet exotic!
Love this simple pilaf.
definitely a different version , though i tried with onion never tried with garlic paste. looks inviting.
Flavorful pulao, simple are easy to prepare,
only you can make a simple jeera pulao look so stunning!! well done!
perfect combo! love this!
simple yet yummm!
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.
looks fantastic dear !! make me hungry now 🙂
Perfect combo with the dal makhani..
Incredible and delicious rice, makes me drool.
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!
Wow looks yummy … Bharathi,usa
Rich and delicious combination pulao…looks yummy
is normal jeera is differ from Shahi jeera ?or both jeera is one ? i mean Jerragam we use for Rasam?
is normal jeera is differ from Shahi jeera ?or both jeera is one ? i mean Jerragam we use for Rasam?
Shahi jeera is not same as jeeragam we use for rasam. Shahi jeera is mild in flavour, perfect for rice like this.