Kaju Kishmish (Cashew-Raisin) Pulao is a staple recipe of Bengal which made with kaju and kishmish. This recipe can be served on occasions and festivals. It is very easy and really delicious recipe. It goes well with Veg Dal, Paneer Recipes and Dum Aloo etc. Try this easy recipe in simple way and enjoy with your family.
Cashew-Raisin Pulao recipe | Bengali Pulao | Kaju Kishmish Pulao
Description
Kaju Kishmish (Cashew-Raisin) Pulao is a staple recipe of Bengal which made with kaju and kishmish.
Ingredients
Instructions
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At first, soak 1 cup basmati rice for 10 min. Then wash the rice with the running water.
Long grain basmati rice shall be used. If you do not have time to soak, boil more water in an open pot and cook rice. But soak rice as long as possible. It helps to cook the rice faster in closed pot. -
Now heat ghee in a non-stick kadai. Then add whole spices, cumin seeds and fry for 1 min.
Use homemade or desi ghee for cooking. It gives a good aroma. -
When the aroma release, add cashew and kishmish. Fry for 2 min on low flame.
Be quick, otherwise cashew kishmish will be burnt. -
Then add rice and fry for 1 min.
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Now add salt, sugar and mix well.
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Then add water, saffron.
Here I add 2 cups water for 1 cup rice. -
Cover the pan with a lid and cook for 10 min on low flame.
Turn off the oven and check the rice. keep aside for 10 min before serving. -
Now Kaju Kishmish Pulao is ready to serve. Serve with any curry of your choice. Enjoy!
Servings 2
- Amount Per Serving
- Calories 189.11
- % Daily Value *
- Total Fat 3.85g6%
- Saturated Fat 0.39g2%
- Sodium 1281.26mg54%
- Total Carbohydrate 34.5g12%
- Dietary Fiber 8.01g33%
- Sugars 11.78g
- Protein 8.88g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. All information and tools presented and written within this site are intended for informational purposes only and not certified by the nutritionist or registered dietitian. Any nutritional information on this site should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.
Notes
- Cook this recipe at slow cooking method.
- Use fresh ingredients for better taste.
- After cooking, wait for at least 10 minutes for better taste.
