Cashew Coconut Pulao

Coconut milk and cashewnuts add a shahi touch to this rice preparation This is a Sanjeev Kapoor exclusive recipe.

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Cashew Coconut Pulao

Main Ingredients Whole cashewnuts, Coconut milk
Cuisine Indian
Course Rice
Prep Time 1.30-2 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Cashew Coconut Pulao

  • 1/4 cup Whole cashewnuts
  • 1 1/2 cups Coconut milk
  • 1 1/2 cups Basmati rice soaked for 1-2 hours and drained
  • 1 tablespoon Ghee
  • 2 Bay leaves
  • 1 inch Cinnamon
  • 4-5 Green cardamoms
  • 4-5 Cloves
  • 1 teaspoon Cumin seeds
  • 1 Medium onion sliced
  • 1/2 teaspoon Garam masala powder
  • to taste Salt
  • to garnish Browned onions
  • to garnish Fresh mint sprig

Method

  1. Heat ghee in a deep non-stick pan, add bay leaves, cinnamon, cardamoms, cloves and cumin seeds, mix and saute till fragrant.
  2. Add cashewnuts, mix and sauté till the nuts turn a light golden. Add onion, mix and sauté for 2-3 minutes.
  3. Add rice, mix and sauté for 1 minute. Add coconut milk and 1½ cups water and mix well.
  4. Add garam masala and salt and mix well. Cover and cook till the rice is done.
  5. Transfer onto a serving plate, garnish with browned onions and mint sprig and serve hot.