kaju pulao


ingredients (measuring cup used, 1 cup = 250 ml)

main ingredients:

1 heaped cup basmati rice, 200 grams, soaked in enough water for 30 minutes

2 tablespoons ghee or oil

1 medium to large onion, 65 grams onion or ½ cup thinly sliced onions

½ tsp ginger garlic paste or 2 to 3 garlic cloves + ½ inch ginger crushed in a mortar-pestle

25 to 30 cashews/kaju

salt as required

1.75 cups water for pressure cooking

2 tablespoons coriander leaves for garnish

whole spices:

1 small to medium tej patta

5 to 6 black peppers/sabut kali mirch

1.5 inch cinnamon/dalchini

½ tsp shah jeera/caraway seeds

1 black cardamom/badi elaichi

2 green cardamom/choti elaichi

3 cloves/lavang

1 or 2 single strands of mace/javitri

how to make the recipe:


rinse 1 heaped cup basmati rice very well in water till the water runs clear of starch. then soak the rice in enough water for 30 minutes. after 30 minutes, drain all the water from the rice and keep aside.

also slice 1 medium to large onion and crush 2 to 3 garlic cloves + ½ inch ginger in a mortar-pestle. you can also use ½ teaspoon ginger-garlic paste instead. keep all the spices ready.

preparing kaju pulao:

heat 2 tablespoons ghee in a pressure cooker.

then add all the whole spices mentioned above and saute till they crackle and turn fragrant.

now add the sliced onions and saute stirring often, till the onions turn golden.

add ginger-garlic paste. saute till the raw aroma of ginger-garlic goes away.

add the cashews and saute for a minute.

add the soaked rice. season with salt.

mix the rice gently with the rest of the ingredients.

pour water and stir.

cover and pressure cook for 2 to 3 whistles or 7 to 8 minutes on medium flame.

when the pressure settles down on its own, remove the lid, gently fluff the rice.

serve kaju pulao garnished with some chopped coriander leaves. you can serve with any veg or paneer gravy or shorba of your choice.