Cashew pulao

  • Author: Rettaikili


  • 1 cup Basmati Rice
  • 2 cups Water
  • 1820 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


  • 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.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!