Instant Pot Cashew Rice – Kaju Pulao is the perfect side for any meal. It’s full of flavor, and so irresistibly delicious.
Ingredients needed for Instant Pot Cashew Rice – Kaju Pulao
Ok, let’s get right to it. Here is the ingredient list.
Ghee: Yes, ghee. I have made versions of rice using various oils, and have realized that rice tastes so much better with ghee. And also makes everything brown up perfectly.
Basmati rice, onions, ginger garlic paste, serrano peppers, whole raw unsalted cashew nuts, salt, water, and cilantro leaves.
Whole spices: Bay leaf, whole black peppercorns, cinnamon stick, cumin seeds, black cardamom pod, green cardamom pods, cloves, star anise, and mace.
How do I make this recipe?
Prep: First, rinse and dice the onions vertically. They should be chopped into thin long slices.
Second, rinse and slit the serrano peppers, keeping them intact.
Third, rinse and chop the cilantro finely.
Finally, rinse the rice well until the water runs clear.
Cook:
When you are ready to cook, select sauté on the Instant Pot. Firstly, add ghee to the pot. Second, add the whole spices, listed under whole spices (bay leaf, whole black peppercorns, cinnamon stick, cumin seeds, black cardamom pod, green cardamom pods, cloves, star anise, and mace).
Secondly when the cumin seeds change color, in about a minute, add in the cashew nuts. Let the cashew nuts sauté for 2 until they change color slightly. Further add in the onions and sauté them until they turn translucent. For about 3 to 4 minutes. Keep stirring intermittently.
Further more add in the ginger garlic paste and serrano peppers. Sauté for about a minute.
Next add in rice, water, and salt. Stir well.
Press cancel. Furthermore, Close the lid and select manual for 4 minutes. Let the pressure release naturally for 5 minutes and then quick release the pressure. Finally open the lid, fluff the rice with a fork, and transfer to a serving bowl. Garnish with cilantro leaves.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Moreover, try some of our other recipes:
Easy Palak Aloo – Instant Pot Indian Spinach Potato
Kashmiri Saag Corn – Instant Pot Palak Corn
Instant Pot Methi Aloo – Indian Potatoes and Fenugreek
Macaroni Matar Aloo – Instant Pot Macaroni Peas Potato
Instant Pot Cashew Rice – Kaju Pulao
Ingredients
Whole Spices
- 1 dried bay leaf (tej patta)
- 4 whole black peppercorns (pooree kaalee mirch)
- 1 cinnamon stick 2 inch piece (dalchini)
- 1 tsp cumin seeds (jeera)
- 1 whole black cardamom pod (kali elaichi)
- 1 whole green cardamom pod (hari elaichi)
- 3 whole cloves (laung)
- 1 star anise
- 1 strand mace (javitri)
Other
- 1 cup rice, basmati
- 3 tbsp ghee (clarified butter)
- 1/2 onion, medium (1 cup chopped)
- 1/2 tsp ginger garlic paste
- 3 serrano peppers, small (hari mirch) (optional)
- 30 cashew nuts, raw, unsalted, skinless
- 1 tsp salt
- 1 and 1/4 cup water
- 2 tbsp cilantro (dhaniya ke patte)
Instructions
Prep
- Rinse and dice the onions vertically. They should be chopped into thin long slices.
- Rinse and slit the serrano peppers, keeping them intact.
- Rinse and chop the cilantro finely. Set aside
- Rinse the rice well until the water runs clear. Set aside
Cook
- Add the whole spices, listed under whole spices(bay leaf, whole black peppercorns, cinnamon stick, cumin seeds, black cardamom pod, green cardamom pods, cloves, star anise, and mace).
- When the cumin seeds change color, in about a minute, add in the cashew nuts.
- Let the cashew nuts sauté for 2 until they change color slightly. Further add in the onions and sauté them until they turn translucent. For about 3 to 4 minutes. Keep stirring intermittently.
- Add in the ginger garlic paste and serrano peppers. Sauté for about a minute.
- Next add in rice, water, and salt. Stir well.
- Press cancel. Furthermore, close the lid and select manual for 4 minutes. Let the pressure release naturally for 5 minutes and then quick release the pressure. Finally open the lid, fluff the rice with a fork, and transfer to a serving bowl. Garnish with cilantro leaves.