Dishes & Recipes

5 Best Cashew Nut Pulao Recipe

The best Cashew Nut Pulao recipe and other nut and dried fruit rice recipes with a complete step-by-step guide.

Rice is a blank canvas that is so much fun to play with! Rice is a common dish in almost all cuisines in the world! It’s easy to prepare, packed with nutrients, and the tables are stable for years to come. But you can also mix it and cook it to be too sticky, runny, or crumbly.

Best Cashew Nut Pulao Recipe
Best Cashew Nut Pulao Recipe

Here are the top delicious rice recipes and the best Cashew Nut Pulao Recipe, which you can follow to cook rice in the right way!

Best Cashew Nut Pulao Recipe

Cashew pilaf is a vegetarian, gluten-free rice recipe made just a few times with different ingredients.

Ingredients:

  • Cooked Basmati Rice 2 Cups
  • Roasted Cashews 25-30
  • Fried Onion Barista ¼ Cup
  • Green Chilies 2
  • Bay Leaf 1
  • Grated Ginger 1 Teaspoon
  • Green Cardamoms 2
  • Cinnamon 1 Inch Piece
  • Oil 2 Tablespoon
  • Coriander Leaves 1 Tablespoon
  • Salt to Taste
  • Cloves 2

Instructions:

  1. Place a pan over the stove and add oil.
  2. Add green chilies, cardamoms, bay leaves, cloves, cinnamon, and ginger paste, and fry it until the mixture turns light brown.
  3. Roast the cashews and make Onion Barista separately.
  4. Now add the cashews, onion barista, salt, and cooked rice and mix them with light hands so the rice doesn’t break.
  5. Cover the pan with a lid, turn the flame to low heat, and simmer the rice for 2 minutes.
  6. Turn the flame off. Place rice on a plate, garnish with coriander leaves, onion barista, and cashews and serve warm.

Kashmiri Pulao

This Kashmiri pulao recipe contains roasted beans and hot spices for a lightly flavored rice dish with a slightly sweet taste.

Kashmiri Pulao
Kashmiri Pulao

Ingredients:

  • Ghee 1 Tablespoon
  • 10 Cashews Halved 
  • Raisins 3 Tablespoon 
  • Pista 15 Pieces 
  • Cumin seeds 1 Teaspoon 
  • Bay Leaf 1 Medium Size 
  • Cardamom 2 pods 
  • Cinnamon Stick 1-inch 
  • Black Pepper ½ Teaspoon
  • Cloves 5
  • Fennel Seeds ½ Teaspoon 
  • Sliced Onion 1 medium-sized 
  • Green Chili 1 
  • Ginger Garlic Paste 1 Teaspoon 
  • Kashmiri red chili powder ½ Teaspoon
  • Basmati rice 1 Cup, Soak for half an hour. 
  • 1½ cups of water
  • 2 Tablespoons of saffron milk
  • 2 Tablespoons of coriander leaves (chopped)
  • Salt to taste 

Instructions:

  1. Add the ghee to a pressure cooker and let it melt. Add more cashews, dried, and pistachios.
  2. Fry over low heat until fragrant. Put it on one side. Add all the condiments and sauté until the spices start to be scented.
  3. Add onion, green pepper, and ginger and garlic paste. Cook until the onions are yellow.
  4. Add chili powder and salt. Simmer over low heat until cooked herbs.
  5. Now add the boiled basmati rice for 30 minutes. Pour 1.5 cups of water and mix it well.
  6. Add turmeric milk and mixed nuts well—Cook over medium heat in a pressure cooker for two whistles.
  7. When the pressure is off, gently mix the rice.
  8. Finally, serve the Kashmiri pulao with onion raita and tomatoes.

Chicken and Cashew Biryani

This biryani rice with chicken and cashew nuts is a delicious Saturday night dish.

Chicken and Cashew Biryani
Chicken and Cashew Biryani

Ingredients:

  • One tablespoon of ghee/butter
  • Four chicken thigh filets sliced into 2 cm parts
  • One golden onion, finely chopped.
  • Two crushed cloves of garlic.
  • Two pieces of ground cumin
  • One tablespoon of ground fennel
  • One teaspoon of hot spices
  • Eight fresh curry leaves
  • 1 cup (200 grams) of basmati rice
  • 1 1/2 cups (375 ml) chicken-style liquid mussel broth
  • 1/2 cup (80 grams) of roasted cashews
  • 1 cup of green cilantro
  • White yogurt, for serving

Instructions: 

  1. Heat half of the butter in a big deep skillet over high warmness. Put half the chicken in oil and cook until brown. Put it in a separate bowl and do the same with the remaining chicken.
  2. Heat the remaining ghee in a pan. Put the onions in oil and fry for about three minutes until the onions are delicate. Add the garlic, the cumin, the fennel, hot herbs, and curry leaves and cook; mix for 1 minute or quiet.
  3. Mix the rice and chicken. Cook and turn off the stove, and put on the cover. Cook again for 10 minutes until the water is dried and the rice is cooked perfectly. Pull from the heat set on the lid, and keep it for 10 minutes.
  4. Add the cashews and gently mix them with the fork. Pour between plates. Add cilantro and plain yogurt to taste.

Indian Cashew Rice 

Indian rice has a unique color and texture. The rice can be dipped into a non-greased bowl before serving, turned over, and placed on a baking sheet, then garnished with fresh chili, lemon, and tomato paste.

Ingredients:

  • One tablespoon of vegetable oil
  • 1 cup basmati rice
  • 1 (14 ounces) coconut milk
  • One ¼ (14 ounces) canned chicken stock
  • Half teaspoons of ground cumin seeds
  • Half teaspoons of ground coriander
  • One scrap of crushed red chili flakes
  • One teaspoon of salt
  • Half tablespoons ground turmeric
  • 1 Bay leaves.
  • Half cups raisins
  • 3/4 cup of cashew nuts

Directions:

  1.   Pour the vegetable oil into a gigantic pan, and heat it over medium flame.
  2.   Add rice and keep cooking for about 2 minutes.     
  3. Add coconut milk, chicken stock, cumin, coriander, chili flakes, salt, turmeric, bay leaves, raisins, and cashews.
  4. Get to a boil, lid, and lower heat.
  5. Cook the rice until they are soft, for about 20 minutes. Serve hot.

Cashew Nut Fried Rice Indian Style

If you are interested in some recipes you can make without any impact, make Cashew Nut fried rice.

Ingredients:

  • Three cups of cooked rice, Cold
  • One cup of sliced mixed vegetables
  • 1/2 cup of glazed beans
  • 1 cup of chopped mushrooms
  • One stalk of chopped celery
  • 2 to 3 Onions, finely chopped, sprinkled with green and white
  • 1/2 cup of cashew nuts
  • 2 Garlic clove
  • 1-piece Ginger
  • 1 tsp of chili sesame oil
  • Two tbsp. of soy sauce
  • Salt and white pepper as required 

Instructions:

  1. When the wok is hot, add sesame chili oil.
  2. Add cashews and oil and mix until brown. Sit apart.
  3. Add garlic cloves, celery, ginger, and garlic to the same pot. Cook for 6-7 seconds or until the odor increases.
  4. Then add steamed vegetables and beans. Mix for another 5-6 seconds.
  5. Then add chopped mushrooms. Fry for another ten seconds.
  6. Now pour into soy sauce and cook stirringly for 10-15 seconds.
  7. Add cold / cold rice and mix well.
  8. Add salt and pepper.
  9. Add nuts and combine well.
  10. Garnish with fresh onions and serve immediately.

Conclusion:

The recipe at the top is the best cashew nut pulao recipe. All the described recipes are healthy and delicious you can make in a short time. 

FAQs:

1. How to Make Cashew Pulao?

The best Cashew Nut Pulao recipe is here:

Ingredients:

Cooked Basmati Rice 2 Cups, Roasted Cashews 25-30, Fried Onion Barista ¼ Cup, Green Chilies 2, Bay Leaf 1, Grated Ginger 1 Teaspoon, Green Cardamoms 2, Cinnamon 1 Inch Piece, Oil 2 Tablespoon, Coriander Leaves 1 Tablespoon, Salt to Taste, Cloves 2

Instructions:

Place a pan over the stove and add oil. Add green chilies, cardamoms, bay leaves, cloves, cinnamon, and ginger paste, and fry it until the mixture turns light brown. Roast the cashews and make Onion Barista separately.

Now add the cashews, onion barista, salt, and cooked rice and mix them with soft hands so the rice doesn’t break. Cover the pan using a lid, turn the flame from high to low heat, and cook the rice for 2 minutes. Turn the flame off. Place rice on a plate, garnish with coriander leaves, onion barista, and cashews, and serve warm.

Instructions:

Place a pan over the stove and add oil. Add green chilies, cardamoms, bay leaves, cloves, cinnamon, and ginger paste, and fry it until the mixture turns light brown. Roast the cashews and make Onion Barista separately.

Now add the cashews, onion barista, salt, and cooked rice and mix them with soft hands so the rice doesn’t break. Cover the pan using a lid, turn the flame from high to low heat, and cook the rice for 2 minutes. Turn the flame off. Place rice on a plate, garnish with coriander leaves, onion barista, and cashews, and serve warm. " } } ] }

2. What Is the Contrast Between Fried Rice and Pulao?

The Pulao is a dish made by the soaking method, so the quantity of water or broth is completely soaked up by rice and vegetables. Fried rice is a dish that uses pre-cooked rice, so the cooking method does not matter. 

3. What Is Pulao?

Pulao is a rice dish that usually contains cooking in broth, adding herbs and other ingredients such as vegetables or meat, and using unique techniques to reach cooked grains.

4. What Is the Dissimilarity Between Pulao and Biryani?

Biryani is a rice dish prepared using the removal method, which means that the rice is boiled in the water and then drained and dried to create layers. Pulao is a rice dish that usually contains cooking in broth, adding herbs and other ingredients such as vegetables or meat, and using unique techniques to reach cooked grains.

Habib ur Rehman Here, my age is about 30 years old so it is my brain behind this website for the purpose to share the best food ideas and knowledge. On this website, you will find all the Tasty and Delicious Food making ideas written by me as I have been writing for more than 4 years. I try my best level to provide all the right information for my lovely visitors to Learn and get something Fresh & attractive. So please stay tuned and read the different food making ideas here.

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