Cashew and Pea Pulao

This is my pulao of choice for a nice weekend lunch when the family has time to sit around and enjoy the meal at leisure! When plain boiled rice does not appease and you have both flavour and looks in mind, this rice dish with green pearly peas and crescent cashews will perfectly fit the bill.



1cup Basmati rice, washed and soaked for atleast 30mins

1 1/2 cup water

3/4 cup of green peas ( fresh or frozen), I've taken frozen ones.

1/2 cup of cashews

1brown onion, finely sliced

1inch cinnamon stick

3-4 cloves

2 green cardamoms

1 black cardamom

1/2 tsp cumin seeds

1tbsp vegetable oil or ghee

1/4 cup of blanched peas for garnish

salt to taste


  • Heat oil or ghee in a heavy bottomed pan or casserole.

  • Lower the flame and add cumin seeds, cinnamon stick, cloves, green and black cardamoms. Stir till the whole spices give out their lovely aromas.

  • Add the sliced onions. Stir fry till they are soft and translucent( you may add a pinch of salt to soften the onions)

  • Add the cashews, peas and salt. Stir fry for about 3-4 minutes.

  • Add drained rice and mix gently. Pour 1&1/2 cup of water, raise the heat and let it come to a boil.

  • Cover and cook on very low heat for about 12-15 minutes from the first boil.

  • Once done, let it rest for a couple of minutes, then fluff with a fork.

  • Sprinkle blanched peas on top.

  • Serve it as a side dish to your favourite curry - veg or non-veg!

Hints & Tips:

  • Ghee gives a nice fragrance to the dish, If you want you may avoid cooking with it and instead sprinkle a tsp on the cooked pulao.

  • After adding the rice, do not mix with a heavy hand as it will break the rice grains.

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