Quinoa Peas Pulao Recipe
Quinoa Matar Pulao also Quinoa Peas Pulao a fusion dish in which the rice in matar pulao is replaced by quinoa.
Servings: 4 people
Calories: 119kcal
Ingredients
- 1 cup quinoa soaked for 1 hour
- ½ cup green peas
- 2 tablespoon Ghee or clarified butter
- 1 inch cinnamon stick
- 2 cloves
- 1 bay leaves
- 2 Green chilli finely chopped
- 1 cup onions sliced
- 8-10 garlic cloves
- 1 inch ginger
- Salt to taste
- 2½ cups Water
Instructions
- Rinse and soak the quinoa for about an hour.
- Make a fine paste of ½ onion, ginger, garlic and chilli with water.
- Heat clarified butter in a thick-bottomed vessel. Lower the flame.
- Add the garlic and stir fry till golden. Add the cashew nuts and fry them too. Transfer to a dish and set aside.
- Temper the cinnamon, cloves, bay leaf until you get a distinctive aroma.
- Add the onion, green chillies, garlic and ginger paste. Cook till the raw smell goes away.
- Stir-fry onions on medium flame until translucent.
- Strain the quinoa and add to the pot. Mix well.
- Add water, salt, garam masala and stir. Raise the flame.
- Once the mixture comes to a boil add the green peas. Mix well.
- Cover and cook on medium heat stirring occasionally.
- Once done let the mix sit covered for about 5 minutes
- Garnish and serve.
Notes
Protips:
- Cook the quinoa till done. The best visual indicator of cooked quinoa is the germ is visible.
- Rinse the quinoa well and soak it for some time. Cooks faster and tastes less bitter.
- To make the quinoa pilaf vegan use oil in place of clarified butter.
Nutrition
Serving: 100g | Calories: 119kcal | Carbohydrates: 13.9g | Protein: 4.3g | Fat: 5.2g | Fiber: 4.3g