Fragrant, comforting, and easy to serve as a complete meal, Kaju Pulao Recipe | Cashew Peas Pulav - Lunch Box Special is a vegetarian Indian pulao made with coriander, ginger, and garlic in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 5 Servings
  • Category: pulao
  • Cuisine: Indian

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)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.