Australian Macadamia Nut Pulao with Peri Peri Sauce
If you’re looking for a tasty, healthy, yet indulgent meal, your search stops now. Loaded with veggies and packed with flavour, every bite of this pulao feels like a delicious treat. Try it out for your next weekend dinner!
SERVINGS
2-3
COURSE
- Main Course
PERFECT FOR
- Celebrations
- Entertaining
- Midweek Meal
PREFERENCE
- Vegetarian
SKILL LEVEL
Moderate
INGREDIENTS
For Spinach and Australian Macadamia Nut Pulao:
- 1/2 cup boiled Basmati rice
- 1 cup spinach, blanched and pureed
- ¼ cup Australian Macadamia Nuts, halved
- 1 small onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 green chilies, slit
- ½ tsp cumin seeds
- 1 bay leaf
- 1 tbsp ghee
- Salt to taste
For Sautéed Veggies:
- ½ cup assorted bell peppers, diced
- ¼ cup beans
- ¼ cup carrots
- ½ cup paneer
- 1 tbsp olive oil or butter
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp mixed herbs
For Australian Macadamia Nut and Paneer Peri Peri Sauce:
- 1/4 cup Australian Macadamia Nuts, roasted
- 1 tbsp lemon juice
- 2-3 soaked dried red chilies
- ½ tsp red chili powder
- 2 garlic cloves
- 1 tbsp olive oil
- Milk or yogurt to adjust consistency
- Salt to taste
- Water as needed
INSTRUCTIONS
1. Make the Pulao:
- Heat ghee in a pan. Add cumin seeds and bay leaf and let them splutter.
- Add chopped onions, green chilies, and ginger-garlic paste. Sauté until onions turn golden.
- Stir in the spinach puree and cook for 2-3 minutes until the raw smell disappears.
- Mix boiled rice, salt, and mix well.
- In another pan, fry the Australian Macadamia Nuts until golden and mix them into the rice before serving.
2. Prepare the Sautéed Veggies & Paneer:
- Heat oil in a pan, add diced bell peppers, carrots, beans and paneer.
- Season with salt, black pepper, and mixed herbs. Sauté for 3-4 minutes until lightly browned.
3. Make the Peri Peri Sauce:
- Blend roasted Australian Macadamia Nuts, soaked red chilies, garlic, lemon juice, chili powder, and yogurt or milk until smooth.
- Drizzle in olive oil and blend again to get a creamy consistency. Adjust seasoning as needed.
Plate the Spinach and Australian Macadamia Nut Pulao with sautéed veggies and paneer on side, and serve with a generous drizzle of the Australian Macadamia Nut Peri Peri Sauce on the side. Garnish with some roasted Australian Macadamia Nuts for an extra crunch!
NUTRITION
- Calories: 1173 kcal
- Carbohydrates: 71.1 g
- Protein: 28.1 g
- Fat: 94.2 g
