Best 3 Cashew Nut And Pea Pulao Recipes

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.

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

Garlic Capsicum Peas Pulao image

Provided by Charishma_Ramchanda

Categories < 30 Mins

Time 16m

Yield 2 serving(s)

Number Of Ingredients 10

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.