Cashew Pulao Rice

Cashew Pulao Rice

I love pulao rice, and especially when it’s so tasty and has crunchiness of cashews. You can enjoy this rice with any curry you make. Once you give this a try, you will be cooking it again!

Preperation time: 15 min   |   Cook time: 20 min   |   Serves 2-3

Spice level: Mild | Vegan | Airplane (Crew) Friendly


  • 1 ½ cup basmati rice (cooked)
  • 2 tbsp sunflower oil 
  • 2 whole bay leaves
  • 5 whole black peppercorns
  • 1 small while cinnamon stick
  • 3 whole Cardamom pods
  • 3 whole cloves 
  • 1 tsp cumin seeds
  • 1 tsp saffron strands 
  • 1 medium red onion 
  • ½ tsp garlic paste
  • ½ tsp ginger paste
  • ½ cup whole cashew pieces


1. In a non stick pot, on medium heat, put 2 tbsp sunflower oil. Add 2 whole bay leaves,  5 whole black peppercorns, 1 small cinnamon stick, 3 whole Cardamom pods and 3 whole cloves. Allow it sauté for 3 minutes and mix through.

2. Add the 1 tsp cumin and 1 finely sliced red onion, and sauté this for 2 minutes, and add the ½ cup whole cashew pieces and cook until cashews are brown (5-8 minutes) 

3. Once the cashews have browned add the ½ tsp garlic and ginger paste and and 3 tbsp freshly chopped coriander (including stem) stir it in. 

4. Add the cooked rice and stir in, and finally add the 1 tsp saffron strands for a natural colour. Mix this all in and serve hot.

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