January is the month when good quality green peas are available, and this is the time to relish recipes using them. I’ve previously posted the recipe for an Easy Peas Pulav. This version contains ground cashew nuts and powdered spices to give a rich but mild flavour which goes well with the winter season.
You can make the pulav richer by frying cashew nuts and sprinkling them on top. If you prefer almonds to cashew nuts, you could use those also. I prefer cashew nuts because we Tamilians are used to them, and almonds are prohibitively expensive compared to cashew nuts. This exotic and mild flavoured pulav can be served during festivals along with other exotic curries like Tomato Chicken, Fragrant Chicken, Murgh Makkanwali, and Butter Chicken.
The green peas provide 7g of protein and 4g of protein per 100g. The cashew nuts provide 21g of protein, 22g of fat, and 600 Calories per 100g. I have used only 45g of cashew nuts in the preparation and therefore this peas pulav gives a moderate amount of protein, fat, and energy.
- 3 C Basmati Rice
- 1 ½ C shelled Peas
- 2 medium Onions, sliced
- 2 T Ginger-Garlic Paste
- 6 Green Chillies
- ¼ tsp Cinnamon Powder
- ¼ tsp Cardamom Powder
- 1 tsp Coriander Powder
- ¼ C chopped Cashew Nuts
- 2 T Ghee (Clarified Butter)
- 2 T Vegetable Oil
- 3 tsp Salt, or to taste
- 6 C Water
- Wash the basmati rice and drain in a colander.
- Powder the cashew nuts in a mixie or blender.
- Heat a large, heavy-based pan which has a tight lid.
- Add the ghee and oil. When the ghee is hot, add the sliced onion and the green chillies, and fry till the onion is translucent.
- Add the ginger-garlic paste and 2 tablespoons of water and stir.
- Fry on low heat till a fragrant aroma arises.
- Add the spice powders and the peas, and stir briefly.
- Add the water and salt.
- Mix the cashew nut powder in a small amount of water from the pan and transfer to the pan. Bring to boil.
- Add the basmati rice and stir once. Bring to boil.
- Simmer till all the water has been absorbed.
- Stir once and close the pan. Open the rice only before serving.
- Broken cashew nuts or cashew-nut grits are available in food stores. This will save you some chopping time.
- After the water has been absorbed, stir the rice once to prevent it from caking.
- Add the green chillies whole, removing only the stem. If you slit the green chillies, the seeds will escape, and the pulav will become too spicy.
- Always keep homemade ginger-garlic paste in your refrigerator. Equal amounts of ginger and garlic ground in a mixie or blender without adding water will keep in the refrigerator for almost 10 days.
- I use both oil and ghee to keep the ghee from giving a thick coating to the rice.