Sugar Snap Peas Pulav
Delicious, flavourful pulav made with sugar snap peas, cooked with ground coconut and chestnut. A perfect winter recipe.
Equipment
- Pan
- Knives and Cutting Board
- Mixer
Ingredients
- 3 tbsp Ghee
- 1 Handful Cashews
- 1 tbsp Flax Seeds
- 2 Bay leaves
- 1 Black Cardamom
- 1 Large Onion; thinly sliced
- 200 gm Sugar Snap Peas
- 1½ tsp Salt
- 4-5 Roasted Chestnuts
- 2 tbsp Grated Coconut
- 3-4 Green Chillies; slit
- 1 tbsp Kasuri Methi
- 2 Cups Rice; washed and soaked for about 30 minutes
- 4½ Cups Water
Instructions
- Grind roasted chestnuts and coconut to a fine powder.
- Heat ghee and fry cashews on medium heat. Once the cashews turn light brown, remove them and keep them aside.
- In the remaining ghee, fry flax seeds, bay leaves and cardamom.
- Add sliced onions. Fry them on medium heat till they turn light brown.
- Add sweet snap peas. Add salt and fry them on high heat for a minute.
- Add hot water, followed by coconut & chestnut powder, kasuri methi and slit green chillies.
- Add rice and mix.
- Cook on high heat until 90% of the water is absorbed. Then, lower the heat, cover the pan with a lid and cook till the rice grains turn soft.
- Once cooked, fluff it with a fork, garnish it with fried cashews and serve.