Cashew Nut and Pea Pulao

Name: Cashew Nut and Pea Pulao
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 3 tbsp ghee; 0.5 tbsp mustard seeds; 0.333 tbsp cumin seed; 2 tbsp peanuts; 3 tbsp cashew nuts; 3 oz frozen green peas; curry leaf; 0.5 tbsp ground turmeric; 1 cup long-grain rice; 2 cup water; salt; 3 oz shredded fresh coconut; 2 tbsp cilantro leaves

Cashew nuts, peanuts and green peas simmered on the stove and spiced with mustard seeds and cumin for a South Asian pilaf.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
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.
3 min
2
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.