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.
Ingredients
- 2 cups Basmati Rice I used India Gate
- 2 tablespoon Oil
- 2 tablespoon Butter
- ¼ cup or a handful Cashews
- 2 Bay Leaf
- 1 small stick Cinnamon / Pattai
- 5 Cardamom /. Yelakai
- 1 teaspoon Fennel Seeds / Sombu / Saunf
- 1 teaspoon Cumin Seeds / Jeerakam
- 1 Mace / Jadhipattiri
- 1 large Onions peeled and sliced thinly
- 6 to 7 slit Green Chillies
- 2 tablespoon 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
Nutrition Facts
Vegetable Cashew Pulao Recipe
Serving Size
1 g
Amount per Serving
Calories
500
% Daily Value*
Fat
13
g
20
%
Saturated Fat
4
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
15
mg
5
%
Sodium
65
mg
3
%
Potassium
362
mg
10
%
Carbohydrates
84
g
28
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
274
IU
5
%
Vitamin C
12
mg
15
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.