Assorted Beans Pulao
By : Method
- Soak all the beans in water for 6-7 hours.
- Drain the water and cook the soaked beans in a pressure cooker along with a pinch of salt.
- Adding a small piece of cinnamon while cooking the beans enhances the taste of the beans.
- Cook the beans till a single whistle and allow it to cool.
- Grind all the ingredients mentioned under the masala column into a fine paste.
- Heat oil in a pressure cooker/pan and add a pinch of asafoetida.
- Add jeera/cumin seeds. (for enhanced flavour, you can add finely chopped onions).
- Add the finely ground masala paste to this and stir for 2 mins.
- Add the cooked beans and mix well with the masala paste and add 4 cups of water.
- Let it boil for 5 mins.
- Wash the basmati rice and add it to the mixture.
- Mix well and cook for 2 whistles.
- Garnish with finely chopped coriander.
- Serve hot with cucumber raita.
Ingredients:
2 cups - basmati rice
1 tsp - Jeera/Cumin seeds
1 pinch - Asafoetida
2 cups - basmati rice
1 tsp - Jeera/Cumin seeds
1 pinch - Asafoetida
Assorted Beans:
1/4 cup - Black chana dal
1/4 cup - Kabuli chana dal
1/4 cup - Rajma
1/4 cup - Chowli/Rowngi
1/4 cup - Matar
1/4 cup - Double beans
1/4 cup - Masur Dal
(Any beans of your choice can be used)
For the masala paste:
4 - green chillies
Chopped coriander
1 - Onion
A small piece of ginger
A small piece of garlic
3 tsp - grated coconut
2 - small sticks cinnamon
Cloves
2 - cardamom
A pinch poppy seeds
1 tsp - garam masala
1 tsp - red chilli powder
1 tsp - coriander seeds powder
RECIPES BY AKHILA
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