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Peanut Pulao Recipe
Prep Time
10 mins
Cook Time
15 mins
Soaking Time
1 hr
Total Time
25 mins
 
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Sangeetha Priya
Ingredients
  • 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
Instructions
  1. Soak the peanut in warm water for 1 hour at least. Soak rice for 30 minutes or as mentioned in the package.

  2. Meanwhile prepare the veggies if using and other ingredients.

  3. Pressure cook the peanuts for 1 to 2 hisses (if the peanuts are small in size one whistle is fine)

  4. In a wide pan/kadai, heat butter or ghee. Add whole garam masala, then add ginger/garlic paste.

  5. Saute well till nice aroma attains then add green chilis (you can grins to paste with ginger garlic as well) and chopped veggies.

  6. 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.

  7. 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

  8. Serve warm with raita or plain salna.