Cashewnut Pulao

Name: Cashewnut Pulao
Cuisine: Indian
Ingredients: 1 cup Basmati Rice; 3 tbsp Oil; 2 Cardamoms; 2 Cloves; 1 " Cinnamon Stick; as needed Few Peppercorns; 1 Onion (Finely Chopped); 1 tbsp Ginger Garlic Paste; 2 Green Chillies (Chopped); 2 Tomatoes (Finely Chopped); 1 tsp Red Kashmiri Chilli Powder; 1 tsp Coriander Powder; 1 tsp Garam Masala Powder; 1/4 tsp Turmeric Powder; 1/2 tsp Pepper Powder; 1/2 tsp Cumin Powder; As required Salt; 1/4 cup Coriander Leaves; 2 cups Water

Rosalyn John @rosalyn_kitchen227

#riceisthebest
#masterchef
#goldenapron
#chefbypassion

Rosalyn John @rosalyn_kitchen227

#riceisthebest
#masterchef
#goldenapron
#chefbypassion

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Ingredients

1 cupBasmati Rice
3 tbspOil
2Cardamoms
2Cloves
1" Cinnamon Stick
as neededFew Peppercorns
1Onion (Finely Chopped)
1 tbspGinger Garlic Paste
2Green Chillies (Chopped)
2Tomatoes (Finely Chopped)
1 tspRed Kashmiri Chilli Powder
1 tspCoriander Powder
1 tspGaram Masala Powder
1/4 tspTurmeric Powder
1/2 tspPepper Powder
1/2 tspCumin Powder
As required Salt
1/4 cupCoriander Leaves
2 cupsWater

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Steps

1

Wash the rice till the water runs clear. Then soak it in water for 20 to 30 minutes. Keep aside.
2

Heat oil in a cooking pot. Add the cashewnuts and fry till light golden. Take out and keep aside.
3

In the same pan, add whole spices and allow them to sizzle.
4

Add onions and cook till they are translucent.
5

Add green chillies, ginger and garlic paste and saute till the raw smell leaves.
6

Add tomatoes and salt and cook till the tomatoes are soft and mushy.
7

Add in the spice powders and mix well.
8

Add in the soaked rice, cashewnuts, coriander leaves and saute for a minute or two. This helps to bring out the aroma of the rice.
9

Add in the water. Keeping the flame on high, let the water come to a boil. When the water boils, reduce the flame to low and cover and cook till all the water is absorbed and the rice is cooked. ie. For 12 to 15 minutes. Keep covered for 2 to 3 minutes. Serve hot.
10

Fluff up the rice and serve.