Basmati rice, roasted cashews, and a mix of spices are used to make this tasty and fragrant carrot rice pulao. You can make this simple recipe in no time and it will fill you up.
Ingredients: 1 cup basmati rice. 1 1/2 cups water. 2 tablespoons oil. 1/4 cup cashews. 1 onion, thinly sliced. 2 carrots, diced. 1 teaspoon cumin seeds. 1 cinnamon stick. 2 cloves. 2 green cardamom pods. 1 bay leaf. 1/2 teaspoon turmeric powder. 1/2 teaspoon garam masala. Salt to taste. Fresh coriander leaves for garnish.
Instructions: Let the rice soak in cold water until the water runs clear. Remove the water and set it aside. Get your air fryer ready by heating it up to 350F 175C. Add the cashews to the air fryer basket. Roast them for two to three minutes, until they turn golden brown. Take it out and set it aside. To the same air fryer basket, add oil. Then add the cloves, green cardamom pods, cumin seeds, and bay leaf. Air fry them for one to two minutes, or until they start to smell good. Slice the onions and dice the carrots and put them in the air fryer basket. They should be air-fried for 5 to 7 minutes, or until they get soft and the onions turn golden brown. Now, add the rice that has been drained, turmeric powder, garam masala, and salt to the grill basket. The rice and spices should be well mixed together. Add the water and mix everything together. To cook the rice, air fry it at 350F 175C for 10 to 12 minutes, stirring it every so often, until it's done and the water is absorbed. When it's done, use a fork to fluff up the pulao and top it with roasted cashews and fresh coriander leaves. Enjoy your tasty Instant-Pot Carrot Rice Pulao with Cashews while it's still hot!
Prep Time: 15 minutes
Cook Time: 15 minutes
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