Vegetable Cashew Pulao Recipe
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.
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Servings: 4 servings
Calories: 500kcal
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
Serving: 1g | Calories: 500kcal | Carbohydrates: 84g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 362mg | Fiber: 3g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg
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