How to make Kaju Saathe Khichdi Pulao -
Rice with fried cashewnuts and vegetables spiced with whole garam masala.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basmati rice (बासमती चावल), Cashewnuts (काजू)
Cuisine : Indian
Course : Rice
For more recipes related to Kaju Saathe Khichdi Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Surti Papdi Pulao Fava Beans Pulao Marwari Tahiri Fiery Tadka Pulao - SK Khazana
Kaju Saathe Khichdi Pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kaju Saathe Khichdi Pulao Recipe
Basmati rice 1 1/2 cups
Cashewnuts roughly chopped 1 tablespoon
Ghee 6 tablespoons
Cinnamon 1 inch stick
Black cardamoms 2
Star anise 2
Mace 2
Peppercorns 5-6
Onion sliced 1 medium
Turmeric powder 1/2 teaspoon
Coconut milk 1 1/2 cups
Salt to taste
French beans cut into diamonds 10
Carrot cut into diamonds 1 small
Green capsicums deseed and julienne 2 medium
Green peas shelled 1/2 cup
Raisins 1/8 cup
Green chillies paste 5-6
Method
Step 1
Wash and soak rice in three cups of water for half an hour. Drain and keep aside.
Step 2
Heat three tablespoons of ghee in a pan. Add cinnamon, black cardamoms, star anise, mace and peppercorns. Stir and cook for five seconds. Add onion and sauté for five to six minutes till golden brown. Add turmeric powder and stir well.
Step 3
Add rice, stir well and sauté for seven to eight minutes. Add coconut milk slowly till the rice is well soaked. Stir well. Add one and half cups of water and salt to taste. Stir well. Cook, covered, for ten to fifteen minutes.
Step 4
Heat remaining three tablespoons of ghee in another pan. Add French beans and carrot. Stir well and cook for two minutes.
Step 5
Add capsicum julienne, green peas, cashewnuts, raisins, green chilli paste and salt to taste. Stir well and cook for two to three minutes. Add these sautéed vegetables to rice. Mix well and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
