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