Cashew Coconut Pulao

Ingredients list for Cashew Coconut Pulao

• 1/4 cup Whole cashewnuts
• 1 1/2 cups Coconut milk
• 1 1/2 cups Basmati rice soaked for 1-2 hours and drained
• 1 tablespoon Ghee
• 2 Bay leaves
• 1 inch Cinnamon
• 4-5 Green cardamoms
• 4-5 Cloves
• 1 teaspoon Cumin seeds
• 1 Medium onion sliced
• 1/2 teaspoon Garam masala powder
• to taste Salt
• to garnish Browned onions
• to garnish Fresh mint sprig

Method

1. Heat ghee in a deep non-stick pan, add bay leaves, cinnamon, cardamoms, cloves and cumin seeds, mix and saute till fragrant.
2. Add cashewnuts, mix and sauté till the nuts turn a light golden. Add onion, mix and sauté for 2-3 minutes.
3. Add rice, mix and sauté for 1 minute. Add coconut milk and 1½ cups water and mix well.
4. Add garam masala and salt and mix well. Cover and cook till the rice is done.
5. Transfer onto a serving plate, garnish with browned onions and mint sprig and serve hot.