Cashew Nut And Pea Pulao Food

CASHEW NUT AND PEA PULAO

Cashew Nut and Pea Pulao image

Recipe is taken from the "The Spice Trail" cookbook which says the recipe is a blend of North and South Indian cuisines. The tangy flavor of mustard seeds and the unique flavor of curry leaves give this dish its character.

Provided by DailyInspiration

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons ghee (or vegetable oil)
1/2 tablespoon mustard seeds
1/3 tablespoon cumin seed
2 tablespoons peanuts
3 tablespoons cashew nuts
3 ounces frozen green peas
curry leaf (optional)
1/2 tablespoon ground turmeric
1 cup long-grain rice
2 cups water
salt
3 ounces shredded fresh coconut (or frozen)
2 tablespoons cilantro leaves, chopped

Steps:

Heat the ghee or vegetable oil in a saucepan. Add the mustard seeds. Whey they start to sputter, add the cumin seeds, peanuts, cashew nuts, peas curry leaves and turmeric. Stir-fry for 2-3 minutes. Add the rice and fry carefully until the grains are well coated in oil. Add the water and salt, stir well and bring to a boil. Reduce the heat, cover and cook for 15-20 minutes until done. Remove from the heat and fluff with a fork. Garnish with the shredded coconut and coriander and set aside for 5 minutes before serving.

PEA AND PEANUT PULAO WITH PICKLED BEET RAITA

Pea and Peanut Pulao with Pickled Beet Raita image

Aarti typically serves pulao as a side dish, but with her pickled beet raita, it becomes a meal!

Provided by Aarti Sequeira

Categories main-dish

Time 1h

Yield 4 servings of pulao, plus about 5 cups of raita

Number Of Ingredients 20

Ingredients

1 cup basmati rice
1 tablespoon ghee
1 teaspoon cumin seeds
3 green cardamom pods, crushed
1 bay leaf
1/2 onion, finely diced
Kosher salt
1 cup frozen peas
1/2 cup salted roasted peanuts
Handful of minced fresh mint
1 lemon wedge
Pickled Beet Raita, for serving (recipe follows)
1 24-ounce container whole-milk yogurt
8 ounces pickled beets, grated or thinly sliced
1 Persian cucumber, grated
Handful of pomegranate seeds
2 to 3 tablespoons thinly sliced fresh mint
Kosher salt
1/2 teaspoon cumin seeds, toasted and ground
2 pinches of ground black lime

Steps:

Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well.
Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes.
Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1 3/4 cups hot water and season with a big pinch of salt. Cover the pot, turn down the heat to low and cook 15 minutes. (Don't take the lid off while cooking!)
Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside. Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes -t he residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes.
Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita.
Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl. Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve.

GARLIC CAPSICUM PEAS PULAO

Garlic Capsicum Peas Pulao image

Make and share this Garlic Capsicum Peas Pulao recipe from Food.com.

Provided by Charishma_Ramchanda

Categories < 30 Mins

Time 16m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

25 g fresh garlic or 25 g garlic paste
2 medium onions, chopped and cut in thin lengths
75 g red capsicums, chopped in thin long pieces
75 g boiled peas, only washed and dipped in normal water for 3-4 minutes
200 g basmati rice, dipped in water after washing for half an hour to remove starch
240 ml water, if cooked in cooker and if to be boiled in open add water as you do normally
1 teaspoon jeera powder
1 teaspoon black peppercorns
10 cashew nuts, broken in half
2 tablespoons oil

Steps:

Put oil in cooker 1 teaspoonful and put jeera/blackpepper and cashewnuts and fry for minute.
Put rice after draining water and fry for 2 minutes on heat.
Put water in cooker and salt as per taste for rice only and close the cooker.
Meanwhile put frying pan on heat and add oil, and put garlic in it, fry till it turns brown.
Now put onion into the pan and fry for 6 minutes on high heat and then put peas into the pan.
Now put some salt for this mixture and keep frying.
After 5 minutes put capsicum pieces also and fry for 3 minutes.
If you like green chillies put with capsicum.
Side by side the rice are ready and mix the same in pan.
Pulao is ready for serving.
Serve this pulao with curd and enjoy.

Nutrition Facts : Calories 603.5, Fat 17.2, SaturatedFat 2.5, Sodium 21.8, Carbohydrate 101.2, Fiber 9, Sugar 9.5, Protein 12.7

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