Peanut Pulao

Peanut Pulao

Pulao also known as pilaf or pilau is a dish, originating from the Indian subcontinent, in which rice is cooked in a seasoned broth.

 

In some cases, the rice may attain its brown or golden colour by first being sautéed lightly in oil before the addition of broth. Cooked onions, garlic cloves, sliced carrot, other vegetables, as well as a mix of spices, may be added.

 

Peanut Pulao is a very delicious dish made of peanuts, rice, onions, ginger garlic paste and some Indian spices. It is an easy to make recipe and goes very well with yogurt (curd) - spiced or plain or with any raita like boondi raita, vegetable raita, cucumber raita etc. and with any pickle.

 

I had this dish after my marriage, it's commonly cooked in my in-laws house. The first peanut pulao that I had was prepared by my husband. I learned this yummy rice dish from my husband. He cooks really good.

 

Before that I never thought that we can use peanuts in pulao, I had heard that cashew nuts are used but never heard about peanuts in a pulao.

 

Peanut Pulao required few ingredients and is a good option for tiffin, can be enjoyed as lunch or as a dinner. We normally made some raita with this pulao and I like green chilli pickle with it.

 

When you have not much time in the morning and you have to pack lunch for your family then this is an easy and yummy option.

 

I normally cook peanut pulao in pressure cooker, but you can also cook in an kadai or a pan. Here I am sharing with you the recipe to cook peanut pulao in a pressure cooker.

  Recipe Servings: 3
  Cooking time: 20 Minutes

Ingredients

 

  • Basmati Rice (uncooked) - 1.5 cups
  • Whole Peanuts - 0.5 cup
  • Oil - 2 tbsp
  • Cumin Seeds (Jeera) - 1/2 tsp
  • Onion (finely sliced) - 1
  • Green Chillies (finely chopped) - 2
  • Red Chilli Powder - 1/4 tsp
  • Black Pepper Powder - 1/3 tsp
  • Turmeric Powder - 1/3 tsp
  • Ginger-Garlic Paste - 2 tsp
  • Salt - to taste
  • Water (to cook rice) - 3 cups

Preparation

  • Wash the rice properly with water until the water runs out clear. Soak rice for about 30 minutes or as instructed on the rice packing.

 

  • Heat oil in a pressure cooker on a medium flame.

 

  • Add cumin seeds into it. Let them crackle.

 

  • When cumin seeds begin to crackle, add whole peanuts and sauté them for about 2 minutes. Stir in between so that they won't burn.

 

  • Then add finely sliced onions and finely chopped green chillies. Sauté it till the onions gets golden brown colour. Stir in between.

 

  • Now add ginger-garlic paste and mix well. Cook for about 30 seconds.

 

  • Drain out extra water from the rice.

 

  • Now add the rice, water, salt to taste, red chilli powder, turmeric powder and black pepper powder. Mix everything well. You may use the chillies (green chillies, red chilli powder and black pepper powder) as per your taste.

 

  • Cover the pressure cooker with the lid.

 

  • Pressure cook on high flame. When the steam starts to escape from the valve, switch the flame to the medium one and let it cook for 4 whistles or for 7 minutes.

 

  • Then switch off the flame. When the pressure drops on its own, open the lid and fluff up the peanut pulao with a fork.

 

  • Peanut Pulao is ready to serve.

 

  • Serve it hot with raita or yogurt and/or with some pickle.