Kaju Pulao Recipe | Cashew Pulao Lunch Box Recipe | Kaju Matar Pulao with detailed photo and video recipe. Perhaps one of the straightforward yet flavoured vegetable rice recipes loaded or topped with cashews. It is an ideal lunch box or a potluck meal, which generally does not require curry or raita but tastes great with salad and salmon. It is a spicier version of shahi pulao with fewer dry fruits and more spices, herbs and flavour.
Kaju Pulao Recipe | Cashew Pulao Lunch Box Recipe | Kaju Matar Pulao with step-by-step photo and video recipe. Rice or pulao recipes are one of the popular choices for the office or school lunch boxes. It is a favourite choice because of its complete meal offering and does not require any additional side dish. There are many offerings from the rice pulao category, and one such popular and healthy option is the kaju pulao recipe, known for its mild spice offerings.
Since the launch of this blog, I have been getting a lot of requests, suggestions and clarifications. These change depending on the season and the festivals. However, one thing that has remained consistent across these years is the lunch box recipe requests. It is not like I have not posted anything. I have posted quite a few, yet I get some new and better recipes. I understand this concern and try to post a recipe video frequently. Continuing this tradition, I am posting a simple, healthy, tasty rice pulao recipe today. This recipe of cashew pulao is not just delicious but also a complete meal due to the balanced use of vegetables. I have tried to use essential vegetables, but this cashew pulao lunch box recipe has room for any vegetable per your choice and preference.
Furthermore, additional tips, suggestions, and variants of the kaju pulao recipe have been added. Firstly, the fresh masala paste is prepared in the mortar & pestles, which gives a coarse masala paste. This is how it is done in the village, which provides us with an authentic and traditional taste. But if you do not have it, you may use other options, like a mixer grinder. Secondly, this recipe is dedicated to cashew nuts or kaju; hence, I have added just those. But you can experiment with other dry fruits like raisins, Pista, walnuts and almonds. Lastly, to get non-sticky and moist rice, follow the same proportion of rice, water and cooking time. Also, I would heavily recommend using long-grain basmati rice for good results.
Finally, I request you to check my other related Pulao Recipe Collections with this post on kaju pulao recipes. It mainly includes my other related recipes like instant pulao, matar pulao, veg pulao, sama ke chawal pulao, tomato bath, masala pulao, vermicelli pulao, shahi pulao, pudina rice, coconut milk pulao. In addition to these, I would also like to mention my other related recipe categories, like,
About Kaju Pulao
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.
Video Recipe
Recipe Card for Kaju Pulao
Kaju Pulao Recipe | Cashew Peas Pulav - Lunch Box Special
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
- firstly, in a mortar pestle take 1 cup coriander, 2 inch ginger, 4 clove garlic and 3 chilli.
- crush to a coarse paste. keep aside.
- 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.
- saute until the spices turn aromatic.
- now add the prepared masala paste and saute for 1 minute.
- further, add 1 onion and saute until the onions change golden brown.
- now add 3 tbsp cashew and fry till they turn golden brown.
- add 1 carrot, 2 potato, 8 beans, 3 tbsp peas and ½ capsicum.
- saute until the vegetables turn crunchy.
- further 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 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.
Nutrition
How to Make Kaju Pulao with Step-by-step Photos
- 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.
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.