3 December, 2015
PEAS CASHEW| PEAS ALMOND YAKHNI PULAO|
Batani – godambi or batani – badami yakhni pulao/ kaju – matar or badam – matar yakhni pulao is a delightful dish to have.
Yakhni means stock or soup. As this is a veg recipe, here I have taken the stock obtained from soaked bengal gram. When I was searching for some rare recipe in my old books this recipe caught my attention.
The Raita made as accompaniment with this Pulav is also a rare dish. So what next… I definitely wanted to try this Pulav-raita combo and gladly wished to share with you all. So here we go…….
Below is the pic of Peas – cashew yakhni pulao
Ingredients :
- Basmati rice – 1&1/2 cups
- Green Peas – 1/2 cup
- Onion – 1 big
- Bengal gram – 1/2 cup
- Cashew nuts – 12 to 15
- Bay leaf – 1 big or 2-3 small
- Salt to taste
- Ghee – 1 tbsp
- Water – 2&1/2 cups
For masala powder :
- Cloves – 6 nos.,
- Green Cardamom – 2 nos.,
- Cinnamon – 1/2 ” stick
- Shahjeera/ucchellu – 1/2 tbsp
- Red chilli powder – 1&1/2 tsp
- Turmeric powder – 1 tsp
- Black pepper – 6 nos.,
PROCEDURE :
- Wash Basmati rice, drain the water and keep aside
- Soak Bengal gram in 2&1/2 cups of water
- Powder together all the ingredients under the heading ”Masala powder”
- Heat ghee in a cooker, add chopped onion fry till transparent
- Add powdered masala & rice …fry for a minute
- Now add bay leaf & cashew nuts and fry again for a minute
- Next add green peas & Bengal gram along with water (in which it is being soaked)
- Add salt and close the lid and give it one whistle
- Let it cool and serve, Please check here to check the recipe of green peas raita
Tried the same pulao using almonds by replacing cashews, below are the process pics. Rest followed exactly the same method.
