Recipe for Kaju Pulav

Kaju Pulav, also known as Cashew Nut Pulao, is a delicious and aromatic rice dish that brings together the richness of cashews with the subtle flavors of basmati rice and fragrant spices. This dish is perfect for festive occasions, family gatherings, or even a comforting weekend lunch. It pairs beautifully with raita, curry, or even plain yogurt. Here’s how you can make this flavorful and royal pulav at home.
Ingredients:
●    Basmati rice – 1 cup

●    Cashew nuts (kaju) – 15 to 20

●    Ghee or oil – 2 tablespoons

●    Onion – 1 large (thinly sliced)

●    Green chilies – 2 (slit)

●    Ginger-garlic paste – 1 teaspoon

●    Bay leaf – 1

●    Cinnamon stick – 1 small piece

●    Cloves – 2

●    Cardamom – 2

●    Cumin seeds – 1 teaspoon

●    Salt – as required

●    Water – 2 cups

●    Fresh coriander leaves – for garnish

(Optional: Add peas, carrots, or raisins for extra flavor and nutrition.)

Method:
Step 1: Prepare the rice
 Wash the basmati rice thoroughly and soak it in water for about 20–30 minutes. Drain and keep aside. This helps the rice cook evenly and become fluffy.
Step 2: Roast the cashews
 In a pan, heat 1 tablespoon of ghee. Add the cashews and roast them on low flame until they turn golden brown. Remove and keep them aside for garnishing later.
Step 3: Sauté the spices and onions
 In the same pan, add another tablespoon of ghee or oil. Add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Let them splutter to release their aroma.
 Now, add sliced onions and green chilies. Sauté until the onions turn golden brown and caramelized.
Step 4: Add the ginger-garlic paste
 Add the ginger-garlic paste and sauté until the raw smell disappears. This forms the flavor base of your pulav.
Step 5: Add the rice and water
 Add the soaked and drained rice to the pan. Gently stir for a minute to coat the rice grains with ghee and spices.
 Now, pour in 2 cups of water and add salt to taste. Mix lightly and let it come to a boil.
Step 6: Cook the pulav
 Once it starts boiling, lower the flame, cover the pan with a lid, and let it cook for about 10–12 minutes or until the rice is fully cooked and the water is absorbed. Avoid stirring too often to keep the grains intact.
Step 7: Add roasted cashews and garnish
 Once cooked, gently fluff the rice with a fork. Add the roasted cashews on top and garnish with fresh coriander leaves.

Serving Suggestions:
Serve the fragrant Kaju Pulav hot with:
●    Boondi raita or cucumber raita

●    Paneer butter masala or dal makhani

●    Pickle or papad for a complete meal


Tips:
●    For extra flavor, replace water with mild vegetable stock or coconut milk.

●    You can also add a few raisins along with cashews for a sweet-salty twist.

●    Always use basmati rice for long, fluffy grains.


Conclusion:
 Kaju Pulav is a simple yet elegant rice dish that adds a royal touch to any meal. With its crunchy cashews, fragrant spices, and rich aroma, it’s a perfect choice for festive feasts or weekend indulgence. Make it once, and it’s sure to become a favorite in your kitchen!

TAGS : recipe for kaju pulav, kaju pulav