Cashew and Carrot Pulao

Cashew and Carrot Pulao is a dish that is apt not only for lunch or dinner but also for lunch boxes. Kids will love the cashews, lots of carrots hence it's not only tasty but eye appealing too.

The coconut milk especially if you are using home made one is going to give richness to the dish. Store bought milk works well too. I have tried both.

Serve it with some Salna or raita.

Preparation Time: 10 minutes 

Cook Time: 25 minutes 

Serves: 4-5

Ingredients:

For Tempering:

Cloves : 5

Green Cardamom/Elachi: 3

Cinnamon:1"stick

Mace/Japatri: 1

Star Anise: 1

Marathi Mogga : 1

Stone Flower: 1

Bay leaves: 2

Ground nutmeg: 1/4 teaspoon 

Shahi jeera : 1/2 teaspoon 

Fennel seeds: 1 teaspoon 

Cashews: 1/3 cup

Ghee : 3 tablespoons 

Other:

Basmati rice: 2 cups 

Onion : 1 medium sliced

Carrot: 2 large cut in circles 

Green chilies: 7-8 slit

Capsicum/green pepper: 1/2 sliced

Tomato: 1 medium chopped 

Ginger garlic paste: 1 tablespoon 

Mint : 2 tablespoons chopped (2 sprigs)

Cilantro/coriander leaves: 1/2 cup chopped (very small bunch)

Coconut milk: 1 1/2 cup

Water : 1 cup 

Garam masala: 1 teaspoon 

Salt to taste 

Method:

Wash and soak rice for 30-40 minutes.

Heat ghee in a pan and add all ingredients listed for tempering. Fry for 2 minutes.

Add onions and green chilies and sauté till they turn translucent. Add ginger garlic paste and fry for 1 minute. 

Add the veggies and cook for 2 minutes. Add mint and cilantro and cook for 1 minute.

Add coconut milk, water, salt and garam masala, mix well and bring it to a boil. Add drained rice, bring it to a boil again, simmer the stove and close lid.

Cook for 12-15 minutes until rice is done, turn off the stove and let it rest for 5 minutes before opening the lid.

Open lid and fluff up the rice. 

Serve hot with Salna or raita