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.
- Rice - 1 cup
- Cashews - 12
- Onion - 1
- Ginger garlic paste - 1 tsp
- Salt - As needed
- Ghee - 1 tbsp
- Oil - 2 tsp
- Cinnamon - 1
- Cardamom - 1
- Cloves - 1
- Shah jeera - 1 & ½ tsp
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.
- 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.