Cashew Nut And Pea Pulao Recipes

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.

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