Best Cashew Nut And Pea Pulao Recipes

Basmati Rice Pulao with Peas and Cashew Nuts Recipe - (4/5) image

Provided by AbbyIvie

Number Of Ingredients 10

3 cups basmati rice
1.5 stick of butter
2.5 tsp salt
6 cardamoms
2 sticks of cinnamon
16 oz frozed sweet peas, Hanover Brand
1/2 pound roasted cashews
2 large onions, chopped
2.5 cups water
golden raisins

Steps:

1. wash rice several times and soak in hot water 10-12 minutes 2. in a large pan saute onion in butter until lightly browned 3. Add cardamom, salt, cinnamon, and frozen peas 4. Add water and rice & raisins, cook for 3 minutes on high heat 5. When mixture begins to bubble, lower the heat and cover tightly for 7-10 minutes until all water has been absorbed 6. Keep covered and remove from heat, let sit for 10-12 minutes before adding cashew nuts

Cashew Nut and Pea Pulao image

Provided by DailyInspiration

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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.