A royal touch to a delicious pulao.
CASHEW COCONUT PULAO

Ingredients

1½ cups basmati rice, soaked for 1-2 hours
¼ cup whole cashews
1 medium onion, sliced
1½ cups coconut milk
½ tsp garam masala
1 small bay leaf
1 small cinnamon stick
4-5 cloves
4-5 cardamom pods
1 tbsp cumin seeds
Salt to taste
1 tbsp ghee
Brown onion for garnish

Method

1. Heat ghee in a non-stick deep bottom pan; add the bay leaf, cinnamon stick, cardamom pods, cloves, and cumin seeds. Let it roast for 30 seconds.
2. Add cashew, sauté till it turns golden brown. Add onion and sauté for 2-3 minutes. Let it cook for 4-5 minutes.
3. Add the rice, sauté for 1 minute. Add the coconut milk and 1½ cups of water along with salt. Stir well. Add garam masala and mix well.
4. Cover and cook till the rice is done.
5. Garnish with brown onion, mint sprig and serve hot.

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