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
Hope you will give this a try and let me know how it turns out for you..
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
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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Vegetable Cashew Pulao Recipe Step by Step
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| Take all your ingredients |
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| I soaked my basmati rice for nearly 1 hour |
.bmp) |
| I used a variety of mixed veggies like carrots, potato, capsicum, cauliflower and celery |
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| In a pressure cooker, add in oil |
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| add in some butter |
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| now add in the whole spices, i have cinnamon, bay leaf, cardamom, fennel seeds, cumin seeds and mace |
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| add in a handful of cashews |
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| saute them for a while |
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| now add in onions and green chillies |
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| saute them well |
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| cook till the onions turn golden |
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| add in ginger garlic paste |
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| season with salt |
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| now it is all mixed in |
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| add in cubed tomatoes |
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| cook till tomatoes is broken down |
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| add in the mixed veggies |
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| saute in the oil |
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| i kept on sauteing them till the raw smell leaves from the veggies |
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| add in drained rice |
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| toss well so the rice gets coated in the butter and the masala |
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| pour in water. for 1 cup of rice add 1.5 cup of water |
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| give everything a good mix |
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| bring it to a boil |
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| cover and simmer on a very low flame for 1 whistle or for 15 to 20 mins |
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| this is how it looks once cooked |
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| fluff up the rice and store in a hot case |
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| enjoy |
Anonymous
can we use normal rice instead of basmathi
Aarthi
@Anonymousyes u can use