Spring-Summer calls for special, light and flavorful recipes like my Cashew Peas Brown Rice Pulao Pilaf that’s filled with deliciousness and super easy to make. Hello Everyone, hope you had a great weekend! After a long time, it had been absolutely gorgeous and sunny in California, which meant only one thing – Being completely outdoors!! Surrounded by tons of beaches, mountains and beautiful trails nearby, it was absolutely lush green and sunny everywhere. With all that natural beauty around, we ended up having an impromptu picnic with friends and I made this absolutely popular Indian recipe. It’s fragrant, flavorful and so easy to make that you’d actually wonder why you haven’t tried it till now 🙂
Cashew Peas Brown Rice Pulao Pilaf Ingredients:
2 Cup Basmati Brown Rice – washed 2 Cups Cooked Basmati Brown Rice 1 Cup Peas – frozen or fresh 1/4 Cup Cashews – whole or broken as per choice 3 Cups Vegetable Stock – you may use water too (This is only needed if making in a pressure cooker) 1/2 Cup Vegetable Stock – you may use water too (This is only needed if making in skillet) 4 Tbsp Olive Oil
SPICES
1/8 Tsp Turmeric 1 Tsp Cumin Seeds 4 Cloves 4 Cardamom 1 Bay Leaf 1 Tsp Garam Masala Salt – s per taste
The other fun thing that happened was discovering – Tasty Bite which are easy-to-prepare meals that include a range of : Thai Indian Asian products Made with clean ingredients without compromising on taste – And guess who is thrilled …. Of Course Moi 😉 I found them while I was picking up rice for the recipe of Quick Cashew and Peas Brown Rice Pulao for the picnic. They were located in my local grocer’s International food aisle and these cute ‘yellow pouches’ were absolutely calling my name…. I mean look at all the choices ‘Chana Masala / Kashmir Spinach / Bombay Potatoes and much more….who could resist all those delicious flavors and above all they are ready in 1 Minute !!!! Seriously, what else do I want from life (hehehhe, actually a lot of things but for now, I’m stoked to have found this). As it was already late and we had not yet had dinner, I actually used the first one – Kashmir Paneer
As the label said, it was absolutely easy to make it. I just snipped open the top and placed the pouch in the microwave for a minute. That’s it, our dinner was ready and it took me a minute !!! We actually ate it with some leftover rotis (Indian flatbread) from the afternoon along with fresh yogurt and a simple salad. If you’ve never tasted Kashmir or Kashmiri food (cuisine from the region of Kashmir in India), it’s supposed to be extremely aromatic because of use of spices as Kashmir is comparatively a colder place and eating a lot of spices keeps the body naturally warm. Hence, the Kashmir Paneer tastes absolutely delicious and lush with small paneer (Indian cottage cheese) pieces in it.
And guess what, instead of just the Quick Cashew and Peas Brown Rice Pulao, I’m also taking this Kashmir Paneer (5 pouches to serve 11 of us) which I’ve decorated with some fresh cream on top. We actually loved the combination of this particular pulao with this and hence wanted everyone to taste it too. After all, whenever you come across good products, you definitely share them with friends and family. Also, Tasty Bite products are vegetarian, GMO-free and made with nothing artificial.
Cashew Peas Brown Rice Pulao Pilaf Cooking Instructions:
Now, coming back to our pulao recipe, it’s so easy to make and you can actually prepare it two ways –
One: Using a pressure cooker Second: using cooked rice and skillet.
Whichever, way you try, it comes out delicious and I’ve been making it these 2 ways for last 3-4yrs. If you ask me the difference between the two styles, I would say it’s all about convenience and a little bit of intensity of flavor.
Process to make Cashew – Peas Brown Rice Pulao
The Pressure Cooker Pulao Method:
The rice is sauteed along with peas, spices and I’m using vegetable stock (which you can replace with water) to cook it. Hence, definitely, this method is slightly longer…about 5-6 minutes but it’s more flavorful as everything is cooked together and the flavors are mixed and absorbed perfectly.
The Skillet Pulao Method:
Since the rice is already cooked, all you have to do is saute the peas and spices with little stock (read above) and mix in rice. Then let it simmer for a while and the pulao is ready much more quickly because of cooked rice. The flavors are great here too but they are not that intense.
Hence, I say, depending on convenience and availability, this Quick Cashew and Peas Brown Rice Pulao can be made. Also, you can replace brown rice with any other rice or grain of choice.
So, here’s the final picture of the two delicious dishes together before everything gets packed and we are off to picnic with friends in the mountains. Go ahead and give ‘Tasty Bite’ a try as soon as you can and they have lots of options available from Thai, Indian, and Asian products. Hope you have a great week ahead and come back for another delicious recipe this Wednesday.
Freezing Pulao Pilaf Instructions:
Once the pulai is cooked, we cool it completely. Then transfer the pulao to freezable bags/containers. Add date/time (we can freeze it for 2 weeks). Seal the lids/bags. Place in freezer.
As always, I Looove when you try my recipes and send me pictures & feedback. Tag using #easycookingwithmolly on any of the social media below: Connect with Me Here: Facebook / Pinterest / Instagram
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Basmati Brown Rice - If using pressure cooker method Cooked Basmati Brown Rice - if using skillet method Peas - frozen or fresh Cashews - whole or broken as per choice Vegetable Stock - you may use water too (This is only needed if making in a pressure cooker) This is a sponsored post written by me on behalf of Tasty Bite. All opinions are 100% mine.
