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
- Instead of mint and coriander leaves you can use methi leaves as well.
- Also mild addition of red chili powder also works here.
Print Version
- 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
-
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.
-
Now add garam masala and coriander powder, saute for 2-3 minutes in medium flame. 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.
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