Cashew pulao
Ingredients
Scale
- 1 cup Basmati Rice
- 2 cups Water
- 18–20 Cashews
- 1.5 cups Chopped Onions
- 2 tablespoon Oil
- 1 teaspoon Ghee
- 1 Dried Bay Leaf
- 1 Green Cardamom
- 2 Cloves
- 2-inch Cinnamon
- 2 Green Chillies
- 1 teaspoon Ginger Garlic Paste
- 3 tablespoons Finely Chopped Coriander Leaves
- Salt as need
Instructions
- In a pan, heat oil and fry cashews until they achieve a golden brown hue. Remove the fried cashews from the pan and set them aside.
- In the same pan, add chopped onions and fry until they turn crisp and attain a golden brown color. Once done, remove the fried onions and set them aside.
- In the same pan, add 1 teaspoon of ghee and introduce dried bay leaf, cardamom, cloves, cinnamon, slit green chillies, and ginger-garlic paste. Fry until the raw aroma dissipates.
- Pour 2 cups of water into the pan, season with salt, and bring the mixture to a boil.
- Add the soaked and drained basmati rice, ensuring thorough mixing. Cook covered on low flame for 12-15 minutes. Once cooked, remove from heat and let it rest for 5 minutes.
- Sprinkle the golden onions, fried cashews, and finely chopped coriander leaves on top of the rice. Gently fluff up the rice for even distribution.
- Serve hot with dal makhani or your preferred choice of dal.