Peanut Pulao Recipe | Verkadalai Pulav | Quick One Pot Meal

Peanut Pulao / Pilaf / Pulav or Verkadalai Thengai Paal Sadham is a quick one pot meal to pack in school or office lunch boxes. Peanut is a poor man’s nut and we take peanut often … If interested do check peanut my peanut posts HERE. Coming to today’s quick one pot meal, this peanut rice is so delicious, mildly spiced with bursting flavors from coconut milk , ghee, basmati rice and spices. This sadham is a healthy option
to try with few veggies if desired. Also soak the dried peanuts and cook before adding it with rice.

Ingredients for Peanut Pulao Recipe

Basmati Rice – 1.5 Cups
Whole Peanut – 1/2 Cup (I use dried one if so soaking is must)
Coriander Powder – 2 tsp
Garam Masala Powder – 2 tsp
Slit Whole Green Chilis – 2 Numbers (you can increase chilis for more spiciness)
Ginger and Garlic paste – 2 tsp
First extracted Coconut Milk -1/2 Cup
Second extracted mik – 1/4 Cup
Shahi Jeera/Cumin seeds -1.5 tsp
Ghee or Butter – 3 Tbsp
Any optional Veggies – 1/2 Cup (carrot/cauliflower)
Chopped Mint and coriander Leaves – 1/3 Cup
Whole garam masala – Cloves – 4, Cinnamon – 1 small finger size, Bay leaf – 1
Salt as required

How to make Peanut Pulao

• Soak the peanut in warm water for 1 hour at least.
• Soak rice for 30 minutes or as mentioned in the package.
• Meanwhile prepare the veggies if using and other ingredients.
• Pressure cook the peanuts for 1 to 2 hisses (if the peanuts are small in size one whistle is fine)
• In a wide pan/kadai, heat butter or ghee.
• Add whole garam masala, then add ginger/garlic paste.
• Saute well till nice aroma attains then add green chilis (you can grins to paste with ginger garlic as well) and chopped veggies (optional).
• Now add garam masala and coriander powder, saute for 2-3 minutes in medium flame, give 3 more minutes for the veggies to cook.
• Add soaked rice, necessary salt and chopped mint and coriander leaves.
• Finally add coconut milk (3/4 cup) with not more than 1 and 1/4 cup of water and electric cook, for pressure cooker you have to add another 1/4 cup more water and 3 hisses should be fine.

• Serve warm with raita or plain salna.

Variation

1. Instead of mint and coriander leaves you can use methi leaves as well.
2. Also mild addition of red chili powder also works here.

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