CASHEW PULAO

Basmati rice: 1 cup

Cashew nut: 1/2 cup 

Onion: 1 large (thinly sliced)

Ginger-garlic paste: 1/2 tsp

Green chili: 4 (slit length-wise)

Mint leaves: 1/2 cup (finely chopped)

Coriander leaves: 1 cup (finely chopped)

Gee/Unsalted cooking butter: 1-1/2 tbsp

Cooking oil: 1-1/2 tbsp

Cloves: 3

Star anise: 1

Cinnamon: 1-inch stick

Bay leaves: 1

Turmeric powder: a pinch

Thick Coconut milk: 1/2 cup

Second coconut milk : 1 1/2 cup

Salt: to taste

Method:

Wash and soak the basmati rice for about 30 minutes.

Heat the butter and oil in a pressure cooker or pan and add the sliced onions saute until translucent add clove, star anise, cinnamon, bay leaves and green chillies . Add the cashew nuts Saute for a few seconds until the cashews start to turn slightly golden brown. 

Step 3:Then add the mint leaves and saute again. Then add the ginger-garlic paste and saute for a few minutes. Leave until the mixture starts to stick to the bottom of the vessel.

Step 4: Now add turmeric powder and saute well. Then add a pinch of salt and saute again. Cover and cook until cooked well. 

Step 5: Now drain the water from the rice and add the rice to the mixture. Saute well again. Take care not to break the rice.

Step 6: Now add the think coconut milk along with 1-1/4 cups of second coconut milk Mix well. Add required amount of salt. Mix well and bring to a boil. Add handful of raisins on top do not mix after this .Cover the pressure cooker with its lid and place the whistle on it. Allow for 1 whistle. Then simmer for 7 minutes. Immediately remove from heat and allow the pressure cooker to cool down before you open for serving.