Cashews and raisins are fried in ghee and then cooked with long grain and fragrant basmati rice with a mellow garam masala flavour- that’s what kaju kishmish pulao is all about. What is important is the quality of the rice and how to cook it without making it clumpy. Kaju kismis pulao does really well at a dinner party menu and is quite a crowd pleaser. It is neither too strong nor too subtle—just the right flavour to pair with any kind of gravy.
This aromatic and indulgent rice dish seamlessly blends the sweetness of kishmish (raisins) with the buttery richness of kaju (cashews), creating a symphony of flavours that dance on the palate. As a staple in festive celebrations and special occasions, Kaju Kishmish Pulao embodies the essence of Bengali hospitality. Be it chicken dak bungalow or phulkopir roast, it goes with almost anything.
I am not sure how this pulao came into existence. It is part of several culinary books and yet, it was never known by this name. While growing up, a simple ghee bhaat meant Gobindobhog rice cooked with cashews, raisins, garam masala and oodles of ghee. And then when the restaurants started with Bengali cuisine, this particular nomenclature also became popular- kaju kishmish pulao. I enjoy cooking this for my family and it goes practically with anything. It is also the easiest one to make amongst all the pulaos.
Rice Recipes that You May Like:
- Basanti Polao– Also Known as Mishti Polao or Holud Pulao
- Bengali Fried Rice– A mixed vegetable Pulao
- Chal Potol– Pointed Gourd with Rice Pulao
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Kaju Kishmish Pulao
Ingredients
- 1.5 cups Basmati rice
- ½ cup ghee
- 3-4 green cardamoms
- 1 inch cinnamon
- 4-5 cloves
- 1 bayleaf (tejpatta)
- 1 blade mace
- ½ tsp nutmeg powder
- ¼ tsp Bengali garam masala
- 1 ½ tsp sugar
- salt to taste
- 1 tsp freshly grated ginger
- ½ cup cashew
- ½ cup raisins
Instructions
- Wash rice with water thoroughly. Heat 2-3 tbsps of ghee in a kadai or a heavy bottomed casserole, and then add bay leaf, cinnamon, cardamoms, cloves, mace and stir this for a min.
- Add a handful of cashew and kishmish (raisins) and stir this on medium heat.
- As soon as the kishmish starts to swell up, add the rice and stir this on medium heat for 4-5 minutes. While stirring, also add freshly grated ginger and ½ to 1 tsp of nutmeg powder (depends on the strength of the nutmeg).
- Add exactly double the quantity of water (if it is basmati and half cup less of water if it is gobindobhog) and give it a boil.
- Add salt to taste and 1 and ½ tsp of sugar. The salt has to be of higher quantity when you taste.
- Give it a boil and then cover and let this cook on low heat, while covered. Check from time to time but do not stir.
- When the rice has cooked, drizzle a little more ghee if needed.
- If you feel that the rice needs a little more water, then just sprinkle hot water (about 1 tbsp) and then cover and let it cook.
- Serve kaju kishmish pulao with chicken dak bungalow, kosha mangsho or any other curry of your choice.
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