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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 Time15 mins
Cook Time20 mins
Servings: 2


  • 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


  • 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.