Cooking with Monisha - Recipes & More

Kaju Pulao
cashewnut pulao - Serves 4

Dried nuts and fruit are considered luxurious all over India. The best cashewnuts in India come from Goa and Kerala where they are fat, smooth and shiny. Do use whole cashew nuts in this recipe as they look so much prettier than the broken ones.

Preparation time: 5 mins Cooking time: 20 mins

3 tablespoons sunflower oil
6 peppercorns
3 cloves
A handful of cashew nuts
300g (10 oz) basmati rice, washed and drained
600ml (1pt) hot water
Salt to taste

Heat the oil and fry the peppercorns and cloves for a minute. Add in the cashewnuts and stir until they turn golden.
Tip in the rice and fry for a couple of minutes. Pour in the water, season with salt and bring to the boil.
Reduce heat and simmer, partly covered until rice is done. Fluff up with fork and serve hot.

Tip - this recipe can be made with any nuts, almonds do very well as do pine nuts.