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