Indian Cashew Rice (Kaju Pulao)
Fragrant basmati with buttery roasted cashews
Kaju Pulao, or Indian Cashew Rice is a simple yet elegant rice dish that’s packed with warm aromas and delicate flavor. Fluffy basmati rice is gently seasoned with garam masala and finished with buttery roasted cashews, creating a side dish that’s both comforting and impressive.
Unlike heavily spiced biryanis, Kaju Pulao allows the fragrant rice and toasted nuts to take center stage. It’s quick enough for a weeknight meal but beautiful enough to serve when entertaining.
Why you’ll love this recipe.
Ready in about 30 minutes
Simple pantry ingredients
Beginner friendly and easy to make ahead
Light yet flavorful
Perfect with any Indian inspired meal
Great for holidays and entertaining
What is Kaju Pulao?
Pulao (also spelled pilaf or pulav) is one of India’s oldest rice dishes and is enjoyed throughout South Asia and the Middle East. Unlike biryani, which is often layered with meat and requires more elaborate preparation, pulao is designed to be a lighter, simpler dish where the rice itself remains the star.
Kaju means cashew in Hindi, making this a popular variation that celebrates one of India’s most prized nuts. Cashews have long been cultivated along India’s western coast, particularly in Goa and Kerala, where they’re used in both savory and sweet dishes. Kaju Pulao is commonly served alongside rich curries because its mild, buttery flavor perfectly balances bold, spiced main courses.
This rice is light, fluffy, and wonderfully aromatic. The garam masala adds warm notes of cinnamon, cardamom, and cloves without overpowering the dish, while the roasted cashews provide a buttery crunch in every bite. The result is a versatile side that pairs beautifully with rich curries, grilled meats, or vegetable dishes.
Ingredient spotlight.
Basmati rice is famous for its long, slender grains and delicate floral aroma. When cooked properly, the grains remain separate and fluffy, making it the traditional choice for Indian rice dishes.
Cashews become beautifully golden and buttery when lightly toasted. They add both texture and richness while complementing the warm spices.
Garam masala is a fragrant blend of spices such as cinnamon, cumin, coriander, cardamom, cloves, and black pepper. Rather than making the rice spicy, it adds warmth and depth.
Easy ingredient swaps.
No basmati rice? You can also use long-grain white rice or jasmine rice
Instead of cashews, you can also try using sliced almonds, pistachios, pine nuts, or peanuts
Butter can be substituted with olive oil, ghee (more traditional), or plant based butter
You can add more flavor for special occasions by stirring in raisins, green peas, fresh cilantro, or fried onions
Beginner tips for success.
Rinsing the rice thoroughly before cooking removes excess surface starch, which helps keep the grains light, fluffy, and separate instead of sticky.
Allowing the rice to rest after cooking is equally important. During this time, the remaining steam finishes cooking the grains, resulting in a perfectly fluffy pulao.
What to serve with Kaju Pulao.
Indian Kaju Pulao is a versatile side that pairs beautifully with many Indian dishes.
Indian Lamb Curry
Butter Chicken
Chicken Tikka Masala
Coconut Chickpea curry
Palak Paneer
Aloo Gobi
Cucumber Raita
Mango Chutney
Make it a complete meal.
Main: Indian Lamb Curry or Coconut Chickpea Curry
Side: Indian Cashew Rice (Kaju Pulao)
Bread: Warm garlic naan
Cooling side: Cucumber raita
Dessert: Fresh mango or cardamom rice pudding
Indian Cashew Rice (Kaju Pulao)
This Easy Indian Cashew Rice (Kaju Pulao) is a fragrant side dish made with basmati rice, roasted cashews, garam masala, and butter. Light, fluffy, and full of warm Indian flavors, it's the perfect accompaniment to curries, grilled meats, and vegetarian dishes.
Ingredients
- 1/4 cup olive oil
- 1 cup raw whole cashews
- 2 cups basmati rice, rinsed and drained
- 1 tablespoon garam masala
- 1 teaspoon salt
- 4 cups boiling water
- 1 tablespoon butter
Instructions
- Heat the olive oil in a medium saucepan over medium high heat.
- Add the cashews and cook for 3-4 minutes, stirring frequently, until lightly golden. Watch carefully, as they can brown quickly.
- Stir in garam masala and the rinsed basmati rice. Cook for 1 minute, stirring gently so the rice is coated with the oil and spices.
- Carefully pour in the boiling water. Add the salt and butter then stir once to combine.
- Bring the rice back to a gentle boil.
- Cover with a tight fitting lid, reduce the heat to low, and cook for 15 minutes. Avoid lifting the lid while the rice cooks.
- Remove the saucepan from the heat and let it rest, covered, for 10 minutes.
- Fluff the rice with a fork and serve warm.
Notes
- Rinse the basmati rice well to achieve light, fluffy grains.
- Stir the rice only once after adding the water to prevent it from becoming sticky.
- Toasting the cashews before adding the rice develops a deeper, nuttier flavor.
- Let the rice rest before fluffing - it makes a noticeable difference in texture.
- For an extra touch of color and freshness, garnish with chopped cilantro before serving.
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This easy Indian Cashew Rice (Kaju Pulao) is a fragrant side dish made with basmati rice, roasted cashews, and garam masala. Light, fluffy and full of warm Indian flavors, it's the perfect accompaniment to curries, grilled meats, and vegetarian dishes.