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.
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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.
Vegetable Cashew Pulao Recipe Step by Step
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Anonymous
can we use normal rice instead of basmathi
Aarthi
@Anonymousyes u can use