Nuts Pulao is a unique pulao which is prepared with spinach, nuts and farsaan . The pulao is protein rich , crunchy and delicious .
After the delicious Achaari Panner Pulao , today I have a Nuts Pulao for the April Mega Marathon with the theme Biryani , Pulao and Khichadi Festival . The original recipe is from the famous chef Sanjeev Kapoor .
While making my list for the theme , I recollected that I had seen a pulao on one of the shows where loads of nuts and farsaan were used as a topping , but I just could not remember the recipe or the host . I made frantic searches for days and finally I landed on the recipe I was looking for ! Well I have to admit that all the time I spent on my search was productive , the Nuts Pulao is a pulao which is really unique .
The spinach in the pulao gives it a health and colour element, the flavours of the rice are very mild but the roasted nuts and the spicy farsaan give the pulao that awesome flavour and crunch which no rice has ! The saffron lends a wonderful aroma , along with a beautiful colour and flavour . Seriously It’s hard for me to express the burst of flavours in this pulao . Give it a try and you will agree , and do share your feedback once you try this Nuts Pulao .
11/2 cups rice( basmati )
2 tbsp oil
1 tsp cumin seeds
1 tsp white sesame seeds
1 tsp black sesame seeds
2 green chillies , chopped
1 onion , chopped
1 1/2 cups spinach , chopped
1/4 tsp biryani masala
Salt to taste
Roasted almonds , cashews and walnuts
Farsaan / Bikaneri Sev
Wash and soak the rice for 20 minutes .
Heat oil in a non-stick pan. Add cumin seeds, cloves, mustard seeds.
Add rice and salt and cook by the absorption method of cooking rice .
In another pan add 1 tbsp oil and add white sesame seeds, black sesame seeds.
Add green chillies and curry leaves and sauté for a minute.
Add onion and spinach, sauté for a minute.
Add turmeric powder, garam masala powder, crushed peppercorns, salt.
Mix and cook for a minute.
Add the cooked rice , reserving 2-3 tbsp aside .
Mix everything gently .
Add dissolved saffron to the reserved white rice , mix well so that the rice has a yellow tint .
Remove the rice in the serving plate .
Sprinkle the yellow saffron rice .
Garnish with farsaan ,almonds , cashews and walnuts or any other nuts of your choice .
Here is what I have been posting under the Biryani, Pulao, Khichadi Festival.
Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
Day 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani
Day 10 Sindhi Thooma wara Chawara
Day 11 Achaari Panneer Pulao