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# Kaju Pulao Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 5 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 513 kcal |
| Carbohydrates | 83 g |
| Protein | 20 g |
| Fat | 15 g |
| Saturated fat | 5 g |
| Cholesterol | 15 mg |
| Sodium | 594 mg |
| Potassium | 2519 mg |
| Fiber | 10 g |
| Sugar | 8 g |
| Vitamin A | 5897 IU |
| Vitamin C | 332 mg |
| Calcium | 699 mg |
| Iron | 23 mg |
## About
It is a rich, aromatic, flavoured rice recipe made with vegetables, assorted spices, and herbs and topped with fried cashews. Kaju Pulao, commonly known as Cashew Nut Pulao, is a perfect lunch box recipe for any condiments or curries. Notably, it tastes excellent with creamy curries like paneer butter masala, tomato salan and even a wide range of raita and salad recipes.
There are many ways to make Kaju Pulao Recipe across India. Dry spices, herbs, and vegetables are the most common ways to make it. In addition, it is cooked as a one-pot meal with all the ingredients added in a pan with rice and cooked together. The other most common way is to prepare with cooked rice. Saute the masala with rice and cashew nuts, similar to the fried rice style.
## Ingredients
* 1 cup coriander
* 2 inch ginger
* 4 clove garlic
* 3 chilli
* 2 tbsp ghee
* 2 tsp oil
* 2 bay leaf
* 2 inch cinnamon
* 5 pods cardamom
* 5 cloves
* 1 tsp cumin
* 1 onion *(sliced)*
* 3 tbsp cashew
* 1 carrot *(cubed)*
* 2 potato *(cubed)*
* 8 beans *(chopped)*
* 3 tbsp peas
* ½ capsicum *(cubed)*
* ½ cup curd
* 2 tsp garam masala
* 1 tsp salt
* 1 cup mint *(chopped)*
* 3 cup water
* 1½ cup basmati rice *(soaked 20 minutes)*
## Instructions
1. firstly, in a mortar pestle take 1 cup coriander, 2 inch ginger, 4 clove garlic and 3 chilli.
2. crush to a coarse paste. keep aside.
3. in a large kadai heat 2 tbsp ghee, 2 tsp oil. add 2 bay leaf, 2 inch cinnamon, 5 pods cardamom, 5 cloves and 1 tsp cumin.
4. saute until the spices turn aromatic.
5. now add the prepared masala paste and saute for 1 minute.
6. further, add 1 onion and saute until the onions change golden brown.
7. now add 3 tbsp cashew and fry till they turn golden brown.
8. add 1 carrot, 2 potato, 8 beans, 3 tbsp peas and ½ capsicum.
9. saute until the vegetables turn crunchy.
10. further add ½ cup curd, 2 tsp garam masala, 1 tsp salt and 1 cup mint.
11. cook on low flame until everything is well combined.
12. add 3 cup water and bring to a rolling boil.
13. once the water comes to a boil, add 1½ cup basmati rice and mix gently. make sure to rinse the rice well and soak for 20 minutes.
14. cover and simmer for 20 minutes or until the rice is cooked well.
15. rest for 15 minutes before opening the lid.
16. finally, enjoy kaju pulao with raita.
## Step-by-step
firstly, in a mortar and pestle, take 1 cup coriander, 2 inches ginger, four cloves garlic and three chilli.
Crush to a coarse paste. Keep aside.
In a large kadai, heat 2 tbsp ghee and 2 tsp oil. Add two bay leaves, 2-inch cinnamon, five pods of cardamom, five cloves and 1 tsp cumin.
Saute until the spices turn aromatic.
Now add the prepared masala paste and saute for 1 minute.
Furthermore, add one onion and saute until the onions change golden brown.
Now add 3 tbsp cashew and fry till they turn golden brown.
Add one carrot, two potatoes, eight beans, 3 tbsp peas and ½ capsicum.
Saute until the vegetables turn crunchy.
Furthermore, add ½ cup curd, 2 tsp garam masala, 1 tsp salt and 1 cup mint.
Cook on low flame until everything is well combined.
Add 3 cup water and bring to a rolling boil.
Once the water comes to a boil, add 1½ cup basmati rice and mix gently. Make sure to rinse the rice well and soak it for 20 minutes.
Cover and simmer for 20 minutes or until the rice is cooked well.
Rest for 15 minutes before opening the lid.
Finally, enjoy **kaju pulao** with raita.
## Video
## Notes
* Firstly, make sure to cook the masala well, or else the flavour of the pulao will be raw.
* Also, if you prefer the cashew to be crispy, fry it and add it before serving.
* Additionally, adding vegetables is optional but adds nutrition to the pulao.
* Finally, the **kaju pulao recipe** tastes great when prepared with many fresh herbs.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/kaju-pulao-recipe-cashew-pulao-lunch-box/](https://hebbarskitchen.com/kaju-pulao-recipe-cashew-pulao-lunch-box/)
