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Shilpa

Instant Pot Cashew Rice – Kaju Pulao

Instant Pot Cashew Rice – Kaju Pulao is the perfect side for any meal.  It’s fullof flavor, and so irresistibly delicious.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Whole Spices
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)

Method
 

Prep
  1. Rinse and dice the onions vertically. They should be chopped into thin long slices.
  2. Rinse and slit the serrano peppers, keeping them intact.
  3. Rinse and chop the cilantro finely. Set aside
  4. Rinse the rice well until the water runs clear. Set aside
Cook
  1. Select sauté on the instant pot. Add ghee to the pot.
  2. 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).
  3. When the cumin seeds change color, in about a minute, add in the cashew nuts.
  4. 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.
  5. Add in the ginger garlic paste and serrano peppers. Sauté for about a minute.
  6. Next add in rice, water, and salt. Stir well.
  7. 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.

Notes

The whole spices can be discarded, they don't need to be consumed.