Vegetable Cashew Pulao Recipe with step by step pictures. This is a Indian Style Rice dish where rice is cooked with spices, cashew nuts and vegetables.
Vegetable Cashew Pulao
This is what i made for lunch today, it was so yum. I couldn't wait longer to share with you all. Made this and served with gobi manchurian, actually i made two version of gobi manchurian, a dry version and a gravy version. I also made a cherry tomato raita which i made using the beautiful cute little tomatoes which i got in my super market yesterday. All those recipes coming up..
Similar Recipes,
Jeera Pulao
Soya Pulao
Shahi Pulao
Jeera Veg Pulao
Beetroot Pulao
Ingredients for Vegetable Cashew Pulao
- Basmati Rice - 2 cup ( I used India Gate)
- Oil - 2 tbsp
- Butter - 2 tbsp
- Cashews - a handful or ¼ cup
- Bay Leaf - 2
- Cinnamon / Pattai - 1 small stick
- Cardamom /. Yelakai - 5
- Fennel Seeds / Sombu / Saunf - 1 tsp
- Cumin Seeds / Jeerakam - 1 tsp
- Mace / Jadhipattiri - 1
- Onions - 1 large peeled and sliced thinly
- Green Chillies - 6 to 7 slit
- Ginger Garlic Paste - 2 tbsp
- Tomatoes - 1 large chopped
- Carrots - 1 medium size chopped
- Celery - 1 chopped
- Cauliflower - ½ cup chopped
- Beans - 10 chopped
- Potato - 1 peeled and chopped
- Capsicum / Bell Pepper - ½ chopped
- Salt to taste
- Water - 3 cup
How to Make Vegetable Cashew Pulao
- Heat oil and butter in a pressure cooker. Add in cashews and whole spices. Saute till cashews turn golden.
- Now add in onions, green chillies and saute till golden.
- Add in salt and ginger garlic paste. Saute for a min or so.
- Then add in tomatoes and cook till it turns mushy,
- Add in veggies and mix well. Saute for 5 to 7 mins till raw smell leaves.
- Add in drained rice and mix well.
- Pour in water and bring it to a boil.
- Cover the cooker and cook on a very very low heat for 1 whistle or 15 mins. Turn off the heat and let the steam go all by itself.
- Open the cooker, fluff the rice and serve.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe
Vegetable Cashew Pulao Recipe
Ingredients
- 2 cups Basmati Rice I used India Gate
- 2 tbsp Oil
- 2 tbsp Butter
- ¼ cup or a handful Cashews
- 2 Bay Leaf
- 1 small stick Cinnamon / Pattai
- 5 Cardamom /. Yelakai
- 1 tsp Fennel Seeds / Sombu / Saunf
- 1 tsp Cumin Seeds / Jeerakam
- 1 Mace / Jadhipattiri
- 1 large Onions peeled and sliced thinly
- 6 to 7 slit Green Chillies
- 2 tbsp Ginger Garlic Paste
- 1 large Tomatoes chopped
- 1 medium size Carrots chopped
- 1 Celery chopped
- ½ cup Cauliflower chopped
- 10 Beans chopped
- 1 Potato peeled and chopped
- ½ Capsicum / Bell Pepper chopped
- Salt to taste
- 3 cups Water
Instructions
- Heat oil and butter in a pressure cooker. Add in cashews and whole spices. Saute till cashews turn golden.
- Now add in onions, green chillies and saute till golden.
- Add in salt and ginger garlic paste. Saute for a min or so.
- Then add in tomatoes and cook till it turns mushy,
- Add in veggies and mix well. Saute for 5 to 7 mins till raw smell leaves.
- Add in drained rice and mix well.
- Pour in water and bring it to a boil.
- Cover the cooker and cook on a very very low heat for 1 whistle or 15 mins. Turn off the heat and let the steam go all by itself.
- Open the cooker, fluff the rice and serve.
Nutrition
Vegetable Cashew Pulao Recipe Step by Step
 |
| Take all your ingredients |
.bmp)
Anonymous
can we use normal rice instead of basmathi
Aarthi
@Anonymousyes u can use